Easiest Way to Make Appetizing Lamb Biryani

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Lamb Biryani This hearty Indian curry has layers of tender, marinated lamb, crispy fried onions and saffron rice, topped with fresh coriander and pomegranate seeds. Here is our recipe for a fragrant lamb biryani. The sauce should be well-reduced, almost clinging to the meat. You can cook Lamb Biryani using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lamb Biryani

  1. You need of Left over curry lamb or use chicken or veg.
  2. It's 3 cups of rice.
  3. It's of Cardamom.
  4. Prepare of Cinnamon.
  5. It's slices of Onion.
  6. Prepare of Boiled Eggs optional.
  7. It's 2/3 tbsp of Milk.
  8. You need of Few strands saffron.
  9. You need of Frozen Fries optional.
  10. You need of Coriander.

Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. It's a labour of love but the flavours are out of this world. Biryani is the maharajah (king) of dishes and is believed to have been invented in the kitchens of the Mughal emperors. It's a layered dish combining a rich and tender clove and cinnamon lamb curry, sweet caramelized onions and saffron-scented rice.

Lamb Biryani instructions

  1. Cut one onion into slices and fry, put some fries in the oven and cook as per instructions.
  2. I used leftover lamb curry from last night which is great way to use up any type of curry.
  3. Make some rice add in some cinnamon stick and whole cardamom and salt...boil till 3/4 cooked & then drain.
  4. Boil some eggs but this is optional. Can be layered into the biryani or have them on the side.
  5. Heat up little milk 30 sec in microwave and add saffron.
  6. Now you can layer, start with lamb, add half the rice then add half onions and 3/4 chips small amount of rice then lamb again and rest of chips.
  7. Put on the rest of the rice over & sprinkle over the saffron milk... cover the rest of the onions and add coriander.
  8. Cover with foil and cook in the oven for 30/40 depending on your oven setting.
  9. Eat while hot serve with raita (recipe posted separately) and salad.

Traditionally the biryani pot is covered with a bit of dough and baked in the oven until cooked. The lamb should have had its requisite time by now, so remove from the oven and replace it with the rice. Now to assemble: spoon a generous amount of the cooking juices from the bottom of the lamb roasting dish over the cooked rice. Pour in the rice and stock, then stir well. Lamb Biryani This aromatic rice dish featuring lamb shoulder or leg cubes, spinach, curry paste, onion, garlic and stock make a supper dish that is packed with flavour and and will delight your tastebuds.

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