This lamb biryani is an ideal celebration dish. It is a traditional Indian dish that brings together exciting flavours, aromatic spices, and delicious lamb into one rice dish.

Serves 4

Ingredients

500g diced lamb
250g Kohinoor Extra Flavour Basmati Rice
50g oil
30g onions friend
30g ginger paste
20g garlic paste
200g natural yoghurt
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp garam masala
20g coriander, chopped
20g mint, chopped
1 tsp kewra
1/4g saffron
50ml milk
2 bay leaves
2 green cardamom pods
4 cloves
15g salt

Method

  • Marinate the lamb in onions, garlic paste, ginger paste, yoghurt, chilli powder, turmeric powder, ground coriander, ground cumin, salt, and half of the coriander and mint. Marinate for at least 2 hours
  • Wash the basmati rice in lukewarm water and soak for 30 minutes
  • Boil 3 litres of water with 5g of salt, bay leaves, cardamom pods, cloves, and the remaining coriander and mint. When the water starts to boil, add the basmati rice.
  • Cook for 4 minutes, drain, and coil
  • In a large saucepan, add the marinated lamb and fry until seared
  • Add 200ml of water and reduce the heat. Simmer for 40 minutes until the lamb is cooked through
  • Increase the heat and reduce the sauce
  • Add the saffron to the milk
  • Sprinkle the cooked rice on top of the lamb, adding the saffron, garam masala and fresh coriander and mint.
  • Cover the rice with a kitchen towel, cover the pot with a lid and cook for 30 minutes on a low heat.
  • Mix the lamb biryani together and serve with a cucumber raita.

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