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Lamb biriyani
Lamb biriyani
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Flavorful biryani, a versatile one-pot dish perfect for any occasion.
Ingredients:
  • 600g diced lean lamb
  • 175.00 gm balti curry paste
  • 2 medium brown onions, thinly sliced
  • 300.00 gm doongara rice
  • 400g can diced tomatoes
  • 100g baby spinach
  • 82.50 ml flaked almonds, toasted
  • 1 long red chilli, thinly sliced
  • 82.50 ml fresh coriander leaves
  • plain yoghurt, to serve
Instructions:
  • In a bowl, coat the lamb with curry paste and set aside. Heat half of the oil in a saucepan over medium-high heat. Cook onions, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
  • Pour the remaining oil into the pan and sauté the lamb mixture until browned, stirring occasionally for about 5 minutes. Add back half of the onions to the pan, then mix in the rice, tomatoes, and 1 1/2 cups of hot water. Bring to a boil, then lower the heat and cover. Let it simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed all the liquid.
  • Combine spinach and half of the almonds into the mixture. Cook for 2 minutes or until the spinach is perfectly wilted. Sprinkle the remaining onions, almonds, chili, and coriander on top of the biriyani. Serve with a side of yogurt.

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