Lamb and Fig Biryani

Lamb and Fig Biryani

Biryani is a traditional dish from India and Bangladesh. This version uses basic spices like cardamom and cinnamon while incorporating familiar ingredients in Japan, such as maitake mushrooms and figs. Enjoy it in the spirit of a seasoned rice dish, without feeling intimidated by the foreign origins. Once you get the hang of it, you can enjoy adapting the recipe with seasonal ingredients.

Items used | 〈Winter Limited〉φ280 Open Fire Pot (with Lid)

• Lamb shoulder loin 100g
• Maitake mushrooms 200g
• Onion 1/2
• Honey 1 tablespoons
• Mirin (Japanese sweet cooking rice wine) 2 teaspoon
• Soy sauce 2 teaspoon
• Salt: 1/2 teaspoon
• Black pepper 1 teaspoon
• Light sesame oil 1 ablespoons
• Rice 1.5 cups
• Cilantro as desired
• Water 300ml
• Turmeric 1 teaspoon
• Cinnamon 1/2 teaspoon
• Cardamom 1/2 teaspoon
• Bay leaf 1
• Figs 2
• Mint as desired

How to make it

1. Marinate the lamb shoulder loin and thinly sliced onion with honey, mirin, soy sauce, salt, pepper, cinnamon, and cardamom.
2. Add the rice, water, maitake mushrooms, turmeric, bay leaf, light sesame oil, and the marinated mixture from step 1 to a heavy-bottomed pot. Begin cooking over medium heat.
3. Once it reaches a boil, reduce the heat to low and add the figs. Cook for an additional 10 minutes.
4. Turn off the heat and let it steam for 10 minutes. Sprinkle with mint before serving.

POINT

• The basic recipe for cooking rice in a HEGE Open Fire Pot is "1 cup of rice to 200cc of water." You can adjust the amount depending on the ingredients you are cooking with. Since we are using Thai rice this time, the key is to cook it over medium heat.
• Please use it in conjunction with the "sawara wooden lid."
• The surface of the HEGE pot is treated with aluminum anodizing. This reduces heat conduction and allows for even cooking without hot spots.
• It is recommended to use ripe figs rather than fresh ones. Their rich aroma and sweetness, reminiscent of cinnamon, will enhance the dish.