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Lamb Biryani
Prep Time
5 Minutes
Cook Time
25 Minutes
Ingredients
12
Servings
6 (as appetiser)
A simple biryani dish of spicy lamb and rice baked with tomatoes and peas.
Ingredients
2 tablespoons oil or 50g (2oz) butter
1 onion, sliced
1 teaspoon Fennel Seeds
1 Cinnamon Sticks , snapped in half
450 gram (1 pound) lamb leg steak, diced
2 tablespoons Medium Curry Powder
400 gram tin chopped tomatoes
150 millilitre (¼ pint) water
175 gram (6 ounce) basmati rice, rinsed
100 gram (4 ounce) frozen peas
Sea Salt, to season
Key Products
Instructions
- 1 Heat the oil or butter in a deep frying pan and gently fry the onion for 3-4 minutes until softened, add the Fennel Seed, Cinnamon Stick, and Cloves and fry for a further 30 seconds.
- 2 Add the lamb steak and sprinkle in the Curry powder. Cook over a medium heat for 4-5 minutes, or until the lamb is browned.
- 3 Stir in the rest of the ingredients and bring to the boil. Season with Salt.
- 4 Cover the pan and cook on a medium heat for 15-20 minutes, or until the rice is al dente and the liquid has been absorbed. Give the rice a quick stir occasionally whilst cooking, but remember to replace the lid.
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