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Lamb biryani

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A great Asian dish, ideal for entertaining and special occasions.
Serves
6
Prep
20 minutes
Cook
1 hour 15 minutes
Each 394g serving contains (excludes serving suggestion)
KCal
538
Carbs
69.30g
Fibre
3.90g
Protein
34.10g
Fat
12.90g
Saturates
4.90g
Sugars
7.90g
Salt
0.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tbsp oil
4 onions, sliced
750g boneless leg of lamb, cubed
4 cloves garlic, crushed
1.5 tsp fresh ginger, peeled and grated
1 stick cinnamon
3 cardamom pods
8 cloves
8 black peppercorns
1 tbsp chilli powder
1 tbsp ground coriander
1 x 150g tub low-fat natural yogurt
half tsp saffron, soaked in 3 tbsp boiling water
450g basmati rice, cooked according to pack instructions
Method
  1. Heat the oil in a large pan, add the onion and fry for 3-4 minutes until lightly golden. Remove ¼ of the onion and set aside.
  2. Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 minutes until the lamb is lightly browned all over.
  3. Stir the chilli powder and ground coriander into 2 bsps boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat. Cook for 40-45 minutes until the meat is tender.
  4. Preheat the oven to 150ºC/gas 2. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 minutes until dark brown.
  5. Place ⅓ of the rice into the base of a heavy casserole dish, drizzle over a little of the saffron mixture. Layer over half of the meat mixture and cover with another ⅓ of the rice and sprinkle with a little saffron mixture. Repeat, finishing with a layer of rice and drizzling with saffron. Press down lightly. Place the onion on top.
  6. Cover the pan with a tight fitting lid and cook for 10 minutes. Remove from the oven, sprinkle with fresh coriander and serve.
Chefs tips
  • You could use chicken or pork for this dish.
  • For a vegetarian version, add a selection of chopped vegetables such as peppers, aubergines and mushrooms in place of lamb. They will only need 5 minutes to cook before adding to the rice.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.
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