| Lamb Biryani with Saffron, Yogurt, and Caramelized Onions |
A dish that brings together the aromatic spices and flavors of So... |
South Asian, Lamb, Basmati Rice, Saffron, Stews |
{"title":"Lamb Biryani with Saffron, Yogurt, and Caramelized Onions","description":"A dish that brings together the aromatic spices and flavors of South Asia, featuring tender lamb and fragrant basmati rice, perfect for special occasions.","full_ingredient_list":["2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes","1 cup plain, unsweetened full-fat yogurt","6 medium garlic cloves, finely grated","One 2-inch piece fresh ginger, grated","3 teaspoons Diamond Crystal kosher salt, divided","1\/4 cup plus 2 teaspoons ghee or neutral oil","2 large onions, sliced thinly","5 green cardamom pods, lightly cracked","1 cinnamon stick","4 cloves","2 dried bay leaves","1 teaspoon garam masala","1 teaspoon ground Kashmiri chile","1\/2 teaspoon ground mace","1\/2 teaspoon ground turmeric","1 cup water or low-sodium stock","1 bunch fresh cilantro leaves and tender stems, chopped","1 bunch fresh mint leaves, chopped","1 fresh green chile, minced","2 cups basmati rice","1\/4 cup fresh lemon or lime juice","1\/4 cup whole milk","20 strands of saffron","2 teaspoons rosewater","2 teaspoons pandan (kewra) water","Salt, a pinch for seasoning onions"],"components":[{"name":"Marinated Lamb","ingredients":[{"name":"Boneless leg of lamb","quantity":"2 pounds","preparation_notes":"Trimmed and cut into 1-inch cubes"},{"name":"Plain, unsweetened full-fat yogurt","quantity":"1 cup"},{"name":"Garlic cloves","quantity":"6 medium","preparation_notes":"Peeled and finely grated"},{"name":"Fresh ginger","quantity":"One 2-inch piece","preparation_notes":"Peeled and grated"},{"name":"Kosher salt","quantity":"1 1\/2 teaspoons","substitutions":["use half as much table salt"]}],"tools_and_equipment":["1 gallon zip-top bag"],"instructions":[{"step_number":1,"description":"Place lamb in a zip-top bag. Mix yogurt, garlic, ginger, and 1 1\/2 teaspoons salt in a bowl, pour over lamb, seal bag, and coat lamb well. Marinate overnight in the refrigerator.","tips":"Marinating overnight enhances tenderness and flavor."}]},{"name":"Caramelized Onions and Spices","ingredients":[{"name":"Ghee or neutral oil","quantity":"1\/4 cup","substitutions":["grapeseed oil"]},{"name":"Yellow or white onions","quantity":"2 large","preparation_notes":"Sliced thinly"},{"name":"Cardamom pods","quantity":"5","preparation_notes":"Lightly cracked"},{"name":"Cinnamon stick","quantity":"1"},{"name":"Cloves","quantity":"4"},{"name":"Dried bay leaves","quantity":"2"},{"name":"Garam masala","quantity":"1 teaspoon","substitutions":["Store-bought or homemade"]},{"name":"Ground Kashmiri chile","quantity":"1 teaspoon","substitutions":["3\/4 teaspoon smoked paprika + 1\/2 teaspoon cayenne"]},{"name":"Ground mace","quantity":"1\/2 teaspoon"},{"name":"Ground turmeric","quantity":"1\/2 teaspoon"}],"tools_and_equipment":["Dutch oven or heavy saucepan"],"instructions":[{"step_number":1,"description":"Heat ghee or oil in a Dutch oven over medium heat. Add onions with a pinch of salt and cook until caramelized, about 25-30 minutes.","tips":"Stir occasionally to avoid burning."},{"step_number":2,"description":"Remove half the onions for garnish. Add cardamom, cinnamon, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric to the pot and saut\u00e9 until fragrant, 30 to 45 seconds.","tips":"Keep the heat low to avoid burning the spices."}]},{"name":"Lamb Biryani Assembly","ingredients":[{"name":"Water or low-sodium stock","quantity":"1 cup"},{"name":"Fresh cilantro leaves and tender stems","quantity":"1 bunch","preparation_notes":"Chopped"},{"name":"Fresh mint leaves","quantity":"1 bunch","preparation_notes":"Chopped"},{"name":"Fresh green chile","quantity":"1","preparation_notes":"Minced"},{"name":"Basmati rice","quantity":"2 cups"},{"name":"Fresh lemon or lime juice","quantity":"1\/4 cup"},{"name":"Whole milk","quantity":"1\/4 cup"},{"name":"Saffron","quantity":"20 strands"},{"name":"Rosewater","quantity":"2 teaspoons"},{"name":"Pandan (kewra) water","quantity":"2 teaspoons"}],"tools_and_equipment":["Fine-mesh strainer","3-quart saucepan"],"instructions":[{"step_number":1,"description":"Add marinated lamb, water or stock, cilantro, mint, and green chile to the pot with spices, mix, bring to boil, then simmer until lamb is tender, 30-45 minutes.","tips":"Stir occasionally to avoid sticking."},{"step_number":2,"description":"Rinse and soak rice for 30 minutes. In a saucepan, combine rice with water, lemon juice, and 2 cardamom pods; boil for 2 minutes, then strain.","tips":"Rice is partially cooked when an outer translucent ring is visible."},{"step_number":3,"description":"Spread rice over lamb in the Dutch oven. Prepare saffron milk by warming milk, adding saffron, and letting it steep for 10 minutes.","tips":"A mortar and pestle can be used to grind saffron for richer color."},{"step_number":4,"description":"Pour saffron milk, rosewater, and pandan water over rice. Garnish with reserved onions, cover with foil, and bake at 350\u00b0F (180\u00b0C) for 20 minutes. Let stand for 5 minutes before serving.","tips":"Ensure the foil seal is tight to keep in steam."}]}],"prep_time":"5 mins","cook_time":"2 hrs 5 mins","total_time":"10 hrs 10 mins","servings":"4 to 6 servings","tags":["South Asian","Lamb","Basmati Rice","Saffron","Stews"],"notes":"Lamb biryani is best served immediately. Leftovers can be stored in an airtight container for up to one week in the refrigerator."} |
| Red Pozole with Pork and Hominy |
A traditional Mexican pozole made with pork and hominy, simmered ... |
gluten-free, main dish, Mexican-inspired, soups, stews |
{"title":"Red Pozole with Pork and Hominy","description":"A traditional Mexican pozole made with pork and hominy, simmered in a flavorful red chile broth, perfect for cozy comfort meals. Includes stovetop, Crock-Pot, and Instant Pot methods.","prep_time":"15 minutes","cook_time":"2 hours","total_time":"2 hours 15 minutes","servings":"8 to 10","tags":["gluten-free","main dish","Mexican-inspired","soups","stews"],"components":[{"name":"Pozole Base","ingredients":[{"name":"dried ancho chiles","quantity":"2 ounces","preparation_notes":"stems removed, seeds discarded","substitutions":[]},{"name":"dried guajillo chiles","quantity":"2 ounces","preparation_notes":"stems removed, seeds discarded","substitutions":[]},{"name":"chiles de \u00e1rbol","quantity":"2 to 3","preparation_notes":"optional, stems removed, seeds discarded","substitutions":["milder chiles or omit for less heat"]},{"name":"avocado oil","quantity":"2 tablespoons, divided","preparation_notes":"","substitutions":["olive oil"]},{"name":"boneless pork shoulder","quantity":"2 pounds, cut into 1.5-inch cubes","preparation_notes":"","substitutions":["chicken breast or thigh"]},{"name":"white onion","quantity":"1 medium, peeled and diced","preparation_notes":"","substitutions":["yellow onion"]},{"name":"garlic","quantity":"8 cloves, peeled and minced","preparation_notes":"","substitutions":["garlic powder (reduce quantity)"]},{"name":"chicken stock","quantity":"7 to 8 cups","preparation_notes":"","substitutions":["vegetable stock"]},{"name":"hominy","quantity":"3 (15-ounce) cans, rinsed and drained","preparation_notes":"","substitutions":["frozen or fresh hominy"]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"ground cumin","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"dried oregano","quantity":"1 tablespoon","preparation_notes":"preferably Mexican oregano","substitutions":["italian oregano"]},{"name":"salt and pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["stockpot","blender or food processor","tongs"],"instructions":[{"step_number":1,"description":"Make the chile sauce by toasting the dried chiles until fragrant, soak in hot water, then blend with soaking water.","tips":"Tent lid of the blender to allow steam to escape while blending."},{"step_number":2,"description":"Brown the pork in a stockpot with 1 tablespoon of oil until all sides are seared.","tips":"Do not overcrowd the pot for an even sear."},{"step_number":3,"description":"Saut\u00e9 the onion and garlic in remaining oil until softened.","tips":"Stir occasionally to prevent burning."},{"step_number":4,"description":"Combine chicken stock, hominy, bay leaves, cumin, oregano, soaked pork, and chile sauce. Simmer until pork is tender.","tips":"Cover pot to maintain simmer and stir occasionally."},{"step_number":5,"description":"Shred the pork into bite-sized pieces with forks and return to the soup.","tips":"Use tongs to safely handle hot pork."},{"step_number":6,"description":"Season with salt and pepper to taste, adding more stock if needed to adjust thickness.","tips":"Use freshly ground black pepper for better flavor."},{"step_number":7,"description":"Serve hot with your choice of toppings such as cilantro, cotija cheese, avocado, lime wedges, shredded cabbage, Mexican crema, and radishes.","tips":"Prepare toppings ahead for quick serving."}]}],"full_ingredient_list":["2 ounces dried ancho chiles","2 ounces dried guajillo chiles","2 to 3 chiles de \u00e1rbol","2 tablespoons avocado oil","2 pounds boneless pork shoulder","1 medium white onion","8 cloves garlic","7 to 8 cups chicken stock","3 (15-ounce) cans hominy","2 bay leaves","1 tablespoon ground cumin","1 tablespoon dried oregano","Salt and pepper to taste","Cilantro, cotija cheese, avocado, lime wedges, shredded cabbage, Mexican crema, and radishes (optional toppings)"],"notes":"For a milder soup, omit chiles de \u00e1rbol. Soup freezes well; consider making a double batch."} |
