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Lamb biryani
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious and nutritious Indian-inspired dish.
Ingredients:
  • 3 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 500g Trim Lamb leg steaks, cut into 3cm pieces
  • 185ml (3/4 cup) vegetable liquid stock
  • 2 large brown onions, halved, thinly sliced
  • 3 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled, finely chopped
  • Salt & ground black pepper
  • 80g (1/2 cup) frozen peas
  • 42.00 gm fresh lemon juice
  • natural yoghurt mixed with diced cucumber, to serve
  • pinch saffron threads
  • 20.00 gm hot water
  • 18.40 gm vegetable oil
  • 1 brown onion, chopped
  • 2 tsp cumin seeds
  • 1 tsp cardamom seeds
  • 1.25 gm ground cinnamon
  • 400g (2 cups) Basmati rice
  • 750ml (3 cups) vegetable liquid stock
Instructions:
  • Infuse saffron in hot water and set aside. Sauté onion in oil until golden. Stir in cumin, cardamom, and cinnamon until fragrant. Remove from heat.
  • Thoroughly rinse the rice until the water runs clear. Drain and combine the rice with the saffron mixture and stock in a pot. Bring to a boil over high heat, then lower the heat, cover, and simmer for 18 minutes. Remove from heat and let it sit covered for an additional 10 minutes before serving.
  • In a medium bowl, mix together coriander, turmeric, and chili powder. Add the lamb and toss it until well coated. Cover and let it sit.
  • In a medium saucepan, bring stock, onions, garlic, ginger, salt, and pepper to a boil over high heat. Lower the heat, cover, and cook for 15 minutes until onions are soft. Stir in lamb mixture, peas, and lemon juice. Cover and cook for an additional 5 minutes until the lamb is just cooked. Remove from heat.
  • Layer half of the rice in a heatproof serving dish, followed by half of the lamb mixture. Repeat with the remaining rice and lamb mixture. Serve alongside the refreshing cucumber yogurt.

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