Name: Lamb biryani with coriander raita
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup rice; 1 tablespoon light olive oil; 1 large brown onion, halved, thinly sliced; 600 gram lean lamb, diced; 300 gram skim milk plain yoghurt; 3/4 cup chopped coriander leaves and stems; 3 teaspoon finely grated fresh ginger; 2 clove garlic, crushed; 2 teaspoon ground turmeric; 3 teaspoon garam masala; 1/2 teaspoon chilli powder; 3/4 cup salt-reduced chicken stock; steamed greens, to serve

Ingredients

1 cup rice

1 tablespoon light olive oil

1 large brown onion, halved, thinly sliced

600 gram lean lamb, diced

300 gram skim milk plain yoghurt

3/4 cup chopped coriander leaves and stems

3 teaspoon finely grated fresh ginger

2 clove garlic, crushed

2 teaspoon ground turmeric

3 teaspoon garam masala

1/2 teaspoon chilli powder

3/4 cup salt-reduced chicken stock

steamed greens, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Cook rice in a large saucepan of boiling salted water 7 minutes; drain well.

3.Heat oil in a deep, 3-litre (12-cup), flameproof, ovenproof dish over moderately high heat.

4.Add onion; cook, stirring, 8-10 minutes, or until golden brown. Remove from heat.

5.Add lamb, half the yoghurt, 1/2 cup coriander, ginger, garlic, turmeric, garam masala and chilli to dish; mix well.

6.Spoon rice over lamb mixture; add stock. Cover with a piece of baking paper, then a tight-fitting lid.

7.Place dish over high heat 5 minutes. Bake 30 minutes. Remove from oven; stand 10 minutes (don’t lift lid).

8.Combine remaining yoghurt and coriander in a small bowl to make raita.

9.Serve biryani with raita and steamed greens.

Wash and dry coriander well before preparing. Keep coriander roots for making curry paste.
Note

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Ingredients

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