Easy lamb biryani
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- 5 tbsp oil
- 2 onion (finely sliced)
- 100 ml yoghurt
- 4 tbsp ginger (grated)
- 4 tbsp garlic cloves (garlic)
- 1 tsp chilli powder
- 5 tsp ground cumin
- 4 cardamom
- 4 tsp salt
- 1 lime juice
- 1 stem mint (finely chopped)
- 3 green chilies (finely chopped)
- 500 g lamb (leg cut into bite-sized pieces)
- 4 tbsp double cream
- 1.5 tbsp full-fat milk
- 1 tsp strands
- 400 g basmati rice
- 2 tbsp pomegranate seeds (to garnish (optional))
Heat the oil in a non-stick frying pan over a medium heat
Add the onions and stir-fry for 15–18 minutes, or until lightly browned and crispy
Put half the onions in a non-metallic mixing bowl with the yoghurt, ginger, garlic, chilli powder, cumin, cardamom, half of the salt, the lime juice, half of the chopped coriander and mint and the green chillies
Stir well to combine
Set aside the remaining coriander and mint for layering the biryani
Add the lamb to the mixture and stir to coat evenly
Cover and marinade in the fridge for 6–8 hours, or overnight if possible
Preheat the oven to 240C/Fan 220C/Gas 9
Heat the cream and milk in a small saucepan, add the saffron, remove from the heat and leave to infuse for 30 minutes
Cook the rice in a large saucepan in plenty of boiling water with the remaining salt for 6–8 minutes, or until it is just cooked, but still has a bite
Drain the rice
Spread half of the lamb mixture evenly in a wide, heavy-based casserole and cover with a layer of half the rice
Sprinkle over half of the reserved onions and half of the reserved coriander and mint
Sprinkle over half of the saffron mixture
Repeat with the remaining lamb, rice, onions, herbs and saffron mixture
Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C/Gas 6 and cook for 1 hour
Remove and allow to stand for 15–20 minutes before serving
Garnish with pomegranate seeds if desired
No extra notes