Lamb Biryani
Using tender lamb and combining the Basmati rice with cool yogurt enhances the absorption of flavors and spices, making it a perfect dish for entertaining and making an impression. *Use gluten-free stock to make this dish gluten-free.
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- Ingredients for marinade:
- 1-inch piece ginger, peeled and grated
- 3 cloves garlic, crushed
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp turmeric
- 3 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 1 cinnamon stick, broken in half
- Ingredients for dish:
- 1 cup Tilda® Pure Basmati Rice
- 1 lb lamb, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp cumin seeds
- 2 onions, small, sliced
- 3 tomatoes, seeded and diced
- 3 bay leaves
- 2 cups vegetable stock*
- 2 cups spinach
- ½ cup natural yogurt
How to make Lamb Biryani
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Place all the ingredients for the marinade in a glass bowl, mix well with the diced lamb, and chill for at least 2 hours or ideally overnight—remove from the fridge 1 hour before cooking.
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Prepare the rice by soaking it for at least 30 minutes and rinsing well in a sieve until the water runs clear.
-
Add the oil to a large, hot pan and fry the cumin seeds until they sizzle. When this happens, add the onion and fry until soft and brown.
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Pour in the lamb mix, add the tomatoes, and continue to cook on a high heat for 5 minutes, stirring all the while to make sure the spices are cooked through.
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Turn the heat to low, cover, and simmer for 25 minutes to ensure the lamb becomes tender.
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Add the bay leaf, rice, and vegetable stock, stir and cover again. Then leave on a low heat for a further 20 minutes.
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Turn off the heat, remove the lid, add the spinach, stir once and cover.
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Let this stand for 10 minutes to ensure the rice is light and fluffy.
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Serve with a dollop of yogurt.
