Lamb Biryani
Lamb Biryani is a combination of lamb, garlic, ginger, chilli, turmeric, cumin, Garam masala, and rice, which is as delicious as it looks and sounds, and easier than you think to prepare with this recipe.
Ingredients
- 2 red onions, sliced
- 3 cloves garlic, crushed
- 2 tablespoons grated ginger
- 1 green chilli, chopped
- 500 grams lamb, diced
- 1 teaspoons turmeric
- 1 teaspoons cumin
- 1/2 teaspoons garam masala
- 2 cups chicken or beef stock
- 1 1/2 cups basmati rice, cooked
- 2 cups frozen vegetables
- 1 cup chopped coriander
- 3 tablespoons oil
- 1 teaspoons salt
- 2 cups water
- 2 red onions, sliced
- 3 cloves garlic, crushed
- 2 tablespoons grated ginger
- 1 green chilli, chopped
- 500 grams lamb, diced
- 1 teaspoons turmeric
- 1 teaspoons cumin
- 1/2 teaspoons garam masala
- 2 cups chicken or beef stock
- 1 1/2 cups basmati rice, cooked
- 2 cups frozen vegetables
- 1 cup chopped coriander
- 3 tablespoons oil
- 1 teaspoons salt
- 2 cups water
- Step 1 of 5In a large pot or heat proof casserole dish warm 2 tablespoons of oil. Add the onions, garlic, and ginger, cooking for 10 minutes until softened and lightly coloured. Stir through the green chilli for 1 minute. Remove the onions from the pot.
- Step 2 of 5Heat the remaining oil and brown the lamb on all sides. Add half the onions back to the pot, the turmeric, cumin, garam masala, and salt cooking for 2 minutes.
- Step 3 of 5Pour in the stock. Slowly bring to a simmer and cook for 1 hour until the lamb is tender.
- Step 4 of 5Add the rice, water, and vegetables stirring through. Lower the heat, cover and cook for 15 minutes until the rice is just cooked.
- Step 5 of 5Season with salt and pepper. Remove from the heat. Stir through the remaining onions and coriander.
Method
- Step 1 of 5In a large pot or heat proof casserole dish warm 2 tablespoons of oil. Add the onions, garlic, and ginger, cooking for 10 minutes until softened and lightly coloured. Stir through the green chilli for 1 minute. Remove the onions from the pot.
- Step 2 of 5Heat the remaining oil and brown the lamb on all sides. Add half the onions back to the pot, the turmeric, cumin, garam masala, and salt cooking for 2 minutes.
- Step 3 of 5Pour in the stock. Slowly bring to a simmer and cook for 1 hour until the lamb is tender.
- Step 4 of 5Add the rice, water, and vegetables stirring through. Lower the heat, cover and cook for 15 minutes until the rice is just cooked.
- Step 5 of 5Season with salt and pepper. Remove from the heat. Stir through the remaining onions and coriander.
Nutrition per serving
2998 Kilojoules
Protein28 grams
Fat39 grams
Carbs61 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5In a large pot or heat proof casserole dish warm 2 tablespoons of oil. Add the onions, garlic, and ginger, cooking for 10 minutes until softened and lightly coloured. Stir through the green chilli for 1 minute. Remove the onions from the pot.
- Step 2 of 5Heat the remaining oil and brown the lamb on all sides. Add half the onions back to the pot, the turmeric, cumin, garam masala, and salt cooking for 2 minutes.
- Step 3 of 5Pour in the stock. Slowly bring to a simmer and cook for 1 hour until the lamb is tender.
- Step 4 of 5Add the rice, water, and vegetables stirring through. Lower the heat, cover and cook for 15 minutes until the rice is just cooked.
- Step 5 of 5Season with salt and pepper. Remove from the heat. Stir through the remaining onions and coriander.