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Lamb biryani (gluten-free)
Lamb biryani (gluten-free)
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tasty one-pot biryani, perfect for any occasion.
Ingredients:
  • 18.40 gm sunflower oil
  • 6 lamb fillets (500g total), cut in 2cm cubes
  • 2 onions, thickly sliced
  • 20 fresh curry leaves*
  • 84.00 gm (1/4 cup) gluten-free korma curry paste*
  • 200g basmati rice
  • 750ml vegetable stock
  • 40.00 ml currants
  • Coriander leaves, to garnish
  • Mango chutney, to serve
  • Gluten-free pappadams, (see notes) to serve
Instructions:
  • In a large heavy-based pan or casserole, heat half of the oil over high heat. Sear lamb for 3-4 minutes until it is perfectly cooked. Remove from the pan and place in a bowl.
  • In a pan, heat the remaining oil over medium heat. Sauté the onion and curry leaves for 3-4 minutes until the onion is softened. Stir in the paste for 1 minute. Add the rice, coat it with the paste, then pour in the stock and currants. Bring to a boil, then lower the heat and simmer for 12-15 minutes, stirring occasionally, until the rice is tender.
  • Cook the lamb for 2 minutes, then garnish with fresh coriander, chutney, and pappadams, if desired.

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