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Recipe: Lamb Biriyani

Ingredients
  

  • 460 g basmati rice
  • 8 whole cloves
  • 4 black cardamom pods or green if you can't get them
  • 4 cinnamon sticks
  • 4 large onions thinly sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 4 tablespoons chopped fresh coriander leaves
  • 3 tablespoons chopped fresh mint leaves
  • 450 g lamb chops
  • 3 to matoes chopped
  • 4 green chillies halved lengthways
  • 2 teaspoons cayenne pepper
  • 2 tablespoons natural yoghurt
  • 2 tablespoons lemon juice
  • 1 onion sliced
  • ½ teaspoon saffron threads
  • 2 tablespoons warm milk

Instructions
 

  • Place the basmati rice in a large container and cover with several centimetres of cold water;.
  • Let stand 30 minutes.
  • Drain.
  • Heat some oil in a large frying pan over medium heat.
  • Fry the cloves, cardamom pods and cinnamon sticks in the hot oil until fragrant.
  • Add the onions and cook until the onions are lightly browned.
  • Stir the garlic puree and ginger puree into the onion mixture.
  • Sprinkle the coriander and mint over the mixture and cook for a couple of minutes.
  • Add the lamb chops to the frying pan (or similar amount of leftover lamb)
  • Cook for about 20 minutes.
  • Stir the tomatoes, green chillies and cayenne pepper into the mixture.
  • When the oil separates from the meats,  add the yoghurt and lemon juice.
  • Cover and cook until the lamb is tender.
  • Add water if the mixture is getting dry when cooking.
  • Add rice to a pot of water and bring to the boil.
  • Cook for around 10 mins, the rice should still have some chew to it.
  • Heat 1 tablespoon oil in a small frying pan
  • Fry the sliced onion in the hot oil until lightly browned.
  • Layer about half the rice in the bottom of a deep pot with a lid.
  • Spoon the lamb mixture over the rice.
  • Spread the fried onion over the lamb mixture.
  • Add the remaining rice.
  • Stir the saffron and warm milk together in a small bow.
  • Pour over the top layer of rice.
  • Cover the pot with the lid and place the pot over low heat and cook for around 15 mins.