Friday, 16 March 2012

Lamb Biryani

Ingredients (serves 6)

  • 1kg diced lamb
  • 180g (2/3 cup) natural yoghurt
  • 3 garlic cloves, crushed
  • 2 tbs finely grated fresh ginger
  • 2 long fresh green chillies, halved, deseeded, thinly sliced
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cardamom
  • 1 tsp salt
  • 400g (2 cups) basmati rice, rinsed, drained
  • 60g ghee
  • 2 large brown onions, halved, thinly sliced
  • 1 x 7cm cinnamon stick
  • 2 tbs fresh lemon juice
  • 500ml (2 cups) milk
  • 1/4 tsp saffron threads
  • 1/3 cup firmly packed coarsely chopped fresh coriander
  • 130g (1/2 cup) natural yoghurt, extra, to serve


  1. Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
  2. Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
  3. Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
  4. Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
  5. Spoon biryani among bowls. Sprinkle with coriander.