Lamb biryani
Experience the rich flavors of this lamb biryani recipe, made with tender lamb mince, fragrant basmati rice, and a blend of aromatic spices. Enhanced with fresh cucumber, peas, and crunchy cashews, and served with a refreshing touch of spearmint-infused Greek yogurt. A delicious and satisfying meal that brings the essence of Indian cuisine to your table.
Cook time 25 min
Prep time 15 min
Ingredients:
1 tbsp butter1 onion
1 tbsp ginger root
2 garlic cloves
1 tsp ground cumin
1 tsp dried coriander
1 tsp turmeric powder
1 lb lamb mince
2 cups basmati rice
3 cups chicken gravy
1 cup peas
1 cucumber
1 cup cashew
1 cup greek yogurt
1/2 cup spearmint
Lamb Biryani is a delicious and fragrant dish that combines tender minced lamb with basmati rice, aromatic spices, and fresh vegetables. It's a one-pot meal that's perfect for a special occasion or a hearty family dinner. This recipe is not only flavorful but also packed with a variety of textures and tastes that will leave you wanting more.
Instructions:
- Finely chop the onion.
- Grate the ginger root.
- Mince the garlic cloves.
- Rinse the basmati rice under cold water until the water runs clear.
- Slice the cucumber.
- Finely chop the spearmint leaves.
- In a large pan or pot, melt the butter over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Add the grated ginger and minced garlic to the pan and sauté for another 2-3 minutes until fragrant.
- Stir in the ground cumin, dried coriander, and turmeric powder. Cook for another minute to allow the spices to release their aroma.
- Add the lamb mince to the pan. Cook until the lamb is browned and fully cooked through, breaking it up into smaller pieces with a wooden spoon as it cooks.
- Add the rinsed basmati rice to the pan with the lamb mixture. Stir well until the rice is evenly coated with the spices and lamb juices.
- Pour in the chicken gravy and stir well to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
- Once the rice is cooked, gently fold in the peas. Cover the pan again and let it cook for an additional 5-7 minutes until the peas are tender and heated through.
- In a dry pan, toast the cashews over medium heat until they are golden brown. Set aside.
- Transfer the biryani to a serving dish.
- Garnish with the toasted cashews and finely chopped spearmint.
- Serve with sliced cucumber and a side of Greek yogurt.
- Your delicious lamb biryani is ready to be enjoyed!
Tips:
- Toast the spices before adding other ingredients to release their full aroma and flavor.
- Soak the basmati rice in water for at least 30 minutes before cooking to ensure that it cooks evenly.
- Use fresh ginger and garlic for the best taste, but you can substitute with ginger-garlic paste if necessary.
- Mix the ingredients gently to avoid breaking the rice grains.
- For a richer flavor, you can marinate the lamb mince in yogurt and spices for a few hours before cooking.
- Garnish the dish with fresh spearmint and roasted cashews for added flavor and crunch.
Lamb Biryani is a timeless classic that brings together the rich flavors of spices, the tenderness of lamb, and the freshness of vegetables. By following this recipe and incorporating the provided tips, you can create a delightful and satisfying meal that's sure to impress your family and friends. Enjoy your homemade Lamb Biryani!
Nutrition per serving
6 ServingsCalories 590kcal
Protein 24g
Carbohydrates 44g
Fiber 3.14g
Sugar 6g
Fat 36g
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