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Lamb and lentil biryani with caramelised onion recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious lamb biryani with basmati rice and brown lentils - a flavorful family favorite!
Ingredients:
  • 3 brown onions
  • 57.50 gm vegetable oil
  • 50g butter
  • 1.20 gm sea salt
  • 12.00 gm brown sugar
  • 200g lamb mince
  • 4cm piece fresh ginger, finely grated
  • 1 long red chilli, sliced, plus extra, to serve
  • 2 tsp garam masala
  • 1/4 tsp ground turmeric
  • 300.00 gm basmati rice
  • 637.50 gm chicken style liquid stock
  • 400g can brown lentils, drained, rinsed
  • Fresh coriander sprigs, to serve
  • Plain Greek-style yoghurt, to serve
  • Naan bread, to serve
Instructions:
  • Cut 2 onions in half and slice them thinly. Heat 1 tablespoon of oil and half of the butter in a large, deep frying pan over medium heat. Add the sliced onion and sprinkle with salt. Cook for 15 to 20 minutes, stirring occasionally, until golden. Sprinkle with sugar, increase heat to medium-high, and cook for an additional 5 minutes until the onion is caramelized. Transfer the caramelized onions to a bowl and cover to keep warm.
  • Finely chop the remaining onion. Heat the remaining oil and butter in a pan over medium heat. Add the chopped onion and cook until light golden, stirring occasionally, for about 10 minutes. Add the mince and cook for 5 minutes, stirring with a wooden spoon to break it up, until browned. Then, add the garlic, ginger, chilli, and spices and cook for 1 minute until fragrant.
  • Place the rice in the pot and stir until coated in the flavorful spice mixture. Pour in the stock and add the lentils. Bring everything to a boil then lower the heat to medium-low. Cover and let it simmer for about 10 minutes until the rice is perfectly tender. Season with salt and pepper. Garnish your biryani with caramelized onions, fresh coriander, and a sprinkle of extra chili. Serve alongside yogurt and warm naan bread.

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