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
