Lamb biryani recipe

11 ratings Rate
  • Serves 6
  • 30 mins to prepare and 40 mins to cook
  • 525 calories / serving
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Place the onions, garlic, ginger and chillies in a food processor and pulse with a little water until you have a smooth purée. Heat the sunflower oil in a large casserole dish over a moderate heat until hot. Fry the onion purée and the red chilli for 4-5 minutes, stirring occasionally until lightly brown in colour, then sprinkle over the ground spices and some salt and pepper.

Add the diced lamb to the pan and cook, stirring frequently, for 5-6 minutes until aromatic and lightly sealed. Stir in the rinsed rice, French beans, then cover with the stock. Cover with a tight-fitting lid and bring the biryani to a vigorous, rolling boil, then lower to a gentle simmer for 5 minutes.

Remove from the heat and set to one side. Remove the lid and stir in the peas, then cover again quickly with the lid and leave to stand for 10 minutes. Adjust the seasoning with lemon juice, salt and pepper, then spoon into serving pots.

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  • Ingredients

  • 500g lamb shoulder, cut into 1 inch cubes
  • 50ml sunflower oil
  • 2 large onions, roughly chopped
  • 4 cloves garlic
  • 1 inch piece of ginger, peeled
  • 2 red chillies, de-seeded and chopped
  • 100g French beans, trimmed and chopped
  • 75g frozen peas, thawed
  • ½tsp chilli powder
  • 1tbsp garam masala
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • juice of 1 lemon
  • 300g basmati rice, soaked in warm water for 15 minutes, then rinsed with cold water several times
  • 800ml vegetable stock
  • salt
  • pepper
  • Energy 2190kj 525kcal 26%
  • Fat 25g 36%
  • Saturates 8g 40%
  • Sugars 8g 9%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 53.5g Protein 22.3g Fibre 3.7g


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