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RAMADAN FROM AROUND THE WORLD EP 5 - PAKISTAN 🇵🇰 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Pakistan to make a Karachi lamb Biryani 🇵🇰 Comment where you want me to go to next? Lamb stock: 500g lamb/mutton diced 1 tbsp vegetable oil 1 star anise 1 clove 2 green cardamon 1 cinnamon stick 1 tbsp salt & pepper 500ml vegetable stock Biryani: 6 fresh tomatoes 3 green chilli Thumb of ginger 5 garlic cloves 1 cinnamon stick 4 bay leaves 1 tbsp black peppercorns 2 cloves 1 star anise 1 tsp turmeric 1 tbsp chilli powder 1 tsp ground coriander 4 prunes 1 tbsp garam masala 1/2 cup curd/yoghurt 1 cup of the lamb stock 1 tsp orange food colouring 400g par boiled basmati rice Fresh mint Fresh coriander 1 lemon 1 tbsp vegetable oil Step (1) Heat up 1tbsp vegetable oil, then add the star anise, cloves, cardamon and cinnamon stick, allow to infuse for 1 minute on medium heat. Sear your lamb/mutton for 2 minutes, pour in vegetable stock, cover and cook for 1 hour. Step(2) In a large pot, sweat down the tomatoes until soft and broken apart. Make a paste of ginger, chilli & garlic then add to pot and cook for 5 mins. Now add the cooked lamb, spices, curd, lamb stock and yoghurt, mix very well. Taste and adjust salt levels. Cook for 20 minutes. Step (3) Add the food colouring and mix until combined. Layer the par-boiled rice alongside the fresh mint, coriander and lemon slices. Drizzle with vegetable oil, then cover and simmer on the lowest heat possible for 10 minutes. Then kill the heat, and let steam for a further 20. Serve with yogurt and enjoy :) #biryani #ramadanrecipes #pakistan #tiktokfood #series #fyp
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