Lamb Biryani with Potatoes & Green Beans
- 61 - 90 Minutes
- Hard
- Serves 4
Tasty and fragrant baked biryani with lamb, potatoes and green beans – a perfect entertaining dish to have with friends.
Ingredients
Method
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
- Fry all of the masala ingredients together until soft in a large pan
- Add the diced lamb and cook until sealed
- In a separate pan heat the remaining oil, add the whole spices and heat for a few minutes
- Add the rice and stir to coat with the spice mix
- Add the water and salt then combine with the lamb mix, potatoes, and green beans
- Transfer to a large oven proof casserole
- Cook at 180deg fan oven for 50 minutes stirring at regular intervals
- Garnish with chopped coriander to serve
