Kucha Gosht ki Biryani
Raw Lamb Biryani
Beautiful, nutty and so very aromatic, ghee is simply clarified butter (all the impurities are removed through a gentle heating process). Now, it might look pure and golden but ghee is saturated fat so only use it sparingly for rich, decadent dishes, such as kormas and biriyanis. It does have a pretty special flavour though and it adds something simply amazing to Indian food. It’s super easy to make, too, and most of the bigger supermarkets sell it.
Another nice thing about ghee is that it doesn't need to be refrigerated as all the milk proteins have been removed, so it won't go off. You can just leave it on your work top and it will solidify when it's cold and become a golden liquid at room temperature. Remember to always use a clean spoon and don’t contaminated it with water or other food and it will keep just for up to a year.
Use for those dishes that require a little bit more decadence. Gives a wonderful nutty flavour and warming aroma.
|Typical values*||per Serving|
|of which saturates (g)||52|
|of which sugars (g)||0.6|