Method
Ingredients
Ingredients
Biryani
- 300g Tilda Pure Basmati
- 530g lean lamb diced
- 30g vegetable oil
- 3 cinnamon sticks
- 10 cardamon pods
- 8 cloves
- 800ml water
- 1 teaspoon salt
- 200g baby potatoes, boiled for 15 minutes
- 80g green beans, cooked for 5-6 minutes
Masala Paste
- 20g vegetable oil
- 20g salted butter
- 150g red onions, chopped
- 20g garlic puree
- 40g ginger puree
- 1 red chilli, chopped
- 1 green chilli chopped
- 1 tbsp garam masala
- ½ tsp ground turmeric
Method
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Fry all of the masala ingredients together until soft in a large pan
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Add the diced lamb and cook until sealed
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In a separate pan heat the remaining oil, add the whole spices and heat for a few minutes
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Add the rice and stir to coat with the spice mix
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Add the water and salt then combine with the lamb mix, potatoes, and green beans
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Transfer to a large oven proof casserole
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Cook at 180deg fan oven for 50 minutes stirring at regular intervals
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Garnish with chopped coriander to serve
