Lamb Biryani
Biryani is traditional Indian, oven-cooked dish blending rice with authentic spices, and meat or vegetables - it is hugely popular in Indian restaurants. This delicious version is layered with tender lamb and fresh spinach.
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Recipe
To Serve
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Pure basmati rice300 grams
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Hot vegetable broth500 ml
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Lamb, diced into bite-sized pieces450 grams
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Parsley, finely chopped1
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Garlic, crushed3 cloves
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Chili powder1 tsp
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Turmeric1 tsp
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Ground coriander2 tsp
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Garam masala3 tsp
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Ground cumin2 tsp
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Black peppercorns, crushed1 tsp
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Stick of cinnamon, broken in half1
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Natural yoghurt125 ml
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Sunflower oil2 tbsp
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Cumin seeds1 tsp
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Tomatoes deseeded and diced3
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Onions, sliced2
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Bay leaves3
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Salt1 tsp
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Large handful of spinach1
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Ginger, peeled and grated (2cm piece)1
- Large glass bowl
- Large saucepan with lid
Method
1
Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally overnight) and remove from the fridge 1 hour before cooking.
2
Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear.
3
Add the oil to a large hot pan and fry the cumin seeds; when they start to sizzle add the onion and fry until soft and brown.
4
Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes stirring continuously to ensure the spices are cooked through.
5
Turn the heat to low, cover and simmer for 25 minutes to ensure the lamb becomes tender.
6
Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
7
Turn off the heat, remove lid, add spinach and stir once, then replace the lid. Let this stand for 10 minutes to ensure the rice is light and fluffy.
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