Beryani
Beryani is an international food that people make it all over the world. Persian Beryani (Beryooni) is a prevalent food in Isfahan city, and they make it with lamb.
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Servings: 4 people
Calories: 174kcal
Ingredients
- 1⅕ lb lamb (shoulder)
- 1½ oz tail fat
- 1½ oz sheep light (lunges)
- 2 onions
- 1 tablespoon cinnamon ground
- 1 tablespoon brewed saffron
- 1 cup sliced walnuts, pistachio and almond (mixed)
- 1 teaspoon dried mint
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Dice the onions
- Cook the lamb along with tail fat and onions and 4 cups of water
- Cook the sheep lights with onions and water
- Add salt and pepper to both of them while cooking
- After the lamb cooked ground it with all the components inside the pot (onions, juice,...) and saffron
- Pout some of the grounded meat in a pancake pan and fry it
- Pour some of the meat’s juice on to a Sangak and place the Biryani on it
- Fry the cooked lights and use them as a topping
Notes
Uniqop’s Advice:
- You can use vegetable oil instead of fat.
- You can use this recipe with chicken.
- In Isfahan, they use the extra gravy to make Tilit, and they use Kask as a garnish.
- You can serve this food with bread or rice. Sangak is the best bread option.
Nutrition
Serving: 100g | Calories: 174kcal | Carbohydrates: 23.93g | Protein: 8.05g | Sodium: 235mg | Potassium: 207mg | Vitamin C: 1.61mg | Calcium: 14.24mg