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Lamb biryani

Special Diets

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Lamb biryani
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
69.3g
Fibre
3.9g
Protein
34.1g
Fat
12.9g
Saturates
4.9g
Sugars
7.9g
Salt
0.5g
Fruit/Veg Portion
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
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Method

Method

Recipe 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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