Lamb biryani
Nutrition Facts
each servingIngredients
all 14 types- 1 tbsp oil
- 4 onions, sliced
- 750g boneless leg of lamb, cubed
- 4 cloves garlic, crushed
- 1.5 tsp fresh ginger, peeled and grated
- 1 stick cinnamon
- 3 cardamom pods
- 8 cloves
- 8 black peppercorns
- 1 tbsp chilli powder
- 1 tbsp ground coriander
- 1 x 150g tub low-fat natural yogurt
- half tsp saffron, soaked in 3 tbsp boiling water
- 450g basmati rice, cooked according to pack instructions
Directions
6 steps in totalHeat the oil in a large pan, add the onion and fry for 3-4 minutes until lightly golden. Remove ¼ of the onion and set aside.
Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 minutes until the lamb is lightly browned all over.
Stir the chilli powder and ground coriander into 2 bsps boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat. Cook for 40-45 minutes until the meat is tender.
Preheat the oven to 150ºC/gas 2. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 minutes until dark brown.
Place ⅓ of the rice into the base of a heavy casserole dish, drizzle over a little of the saffron mixture. Layer over half of the meat mixture and cover with another ⅓ of the rice and sprinkle with a little saffron mixture. Repeat, finishing with a layer of rice and drizzling with saffron. Press down lightly. Place the onion on top.
Cover the pan with a tight fitting lid and cook for 10 minutes. Remove from the oven, sprinkle with fresh coriander and serve.
