Name: Lamb biryani
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 5 piece fresh ginger, finely grated; 2 clove garlic, crushed; 2 fresh long green chillies, seeded, finely sliced; 1 tablespoon garam masala; 1 teaspoon ground turmeric; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/2 cup chopped mint, plus extra to garnish; 1 kilogram lamb half leg roast, meat cut into 3 cm pieces; 2 tablespoon vegetable oil; 2 medium brown onions, thinly sliced; 2 bay leaves; 1 cup natural yogurt, plus extra to serve; 1 1/2 cup basmati rice

Ingredients

5 piece fresh ginger, finely grated

2 clove garlic, crushed

2 fresh long green chillies, seeded, finely sliced

1 tablespoon garam masala

1 teaspoon ground turmeric

2 teaspoon ground cumin

2 teaspoon ground coriander

1/2 cup chopped mint, plus extra to garnish

1 kilogram lamb half leg roast, meat cut into 3 cm pieces

2 tablespoon vegetable oil

2 medium brown onions, thinly sliced

2 bay leaves

1 cup natural yogurt, plus extra to serve

1 1/2 cup basmati rice

Method

1.Combine ginger, garlic, chilli, spices and mint in a medium glass bowl. Add lamb; stir to combine. Cover with plastic food wrap. Chill tor 3 hours (longer it time permits) to marinate.

2.Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden brown. Transfer to a bowl.

3.Increase heat to high. Cook lamb, in batches, for 2 minutes or until seared. Transfer to a bowl.

4.Return all lamb to pan along with bay leaves and yogurt. Reduce heat. Cover and simmer for 30-40 minutes or until lamb is tender. Season to taste with salt.

5.Add rice and 2 cups water. Bring to the boil. Reduce heat; simmer, covered for 20 minutes or until rice is tender and liquid absorbed. Remove from heat. Cool slightly. Serve with extra yogurt and mint.

If lamb leg is unavailable, you will need 750g diced lamb. You can also use diced chicken thigh fillets, but cooking time will vary. Water level must be 2cm above rice.
Note

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Ingredients

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