Easy Lamb Biryani

Lamb Biryani 006aI love the Indian dish biryani but a properly made biryani takes hours and is a wonderful dish to eat.

I have been making this quick version for quite some time and while it obviously doesn’t have the depth of flavour of a traditionally
biryani it has a great spice combination and is a good way to use diced lamb shoulder – as mentioned previously lamb shoulder is a tasty but less expensive cut than some others. In this instant lamb shoulder chops were on a great special so I bought those then cut the meat from the bone.

I also like to use brown basmati rice instead of the traditional white basmati and while it increases the cooking time I like the flavour and health benefits brown rice offers and once it is cooking it pretty much looks after itself.

Easy Lamb Biryani

The biryani is fabulous served as is, but is also delicious accompanied by a salad of mixed leaves or a steamed green vegetable of your choice.

Serves 4

2 cloves garlic, minced
½ tsp ground cumin
pinch cayenne
salt and freshly ground black pepper
½ cup plain yogurt
500g diced lamb
3 tbsp vegetable oil
1 large (about 200g) onion, thinly sliced
¼ tsp cardamom seeds
¼ tsp turmeric
5 cloves
1 cinnamon stick, broken in half
1½ cups brown basmati rice
¼ cup sultanas
3½ cups chicken stock or water
¼ cup flaked almonds
coriander leaves, to garnish

1              Place garlic, cumin, cayenne, ½ tsp salt and black pepper to taste in a bowl, add yogurt and mix to combine. Add lamb and mix to coat with yogurt mixture. Set aside.

2              Place oil and onion in a large saucepan over a medium heat. Cook, stirring frequently, for 5 minutes or until onion starts to
soften. Add cardamom seeds, turmeric, cloves, cinnamon and rice. Cook, stirring, for 2-3 minutes to coat rice with oil and spices.

3              Stir lamb mixture and sultanas into rice, then pour over stock or water and stir in 1 tsp salt. Cover and simmer for 45-60 minutes or until liquid is absorbed and rice and lamb are tender.
Remove pan from heat and stand covered for 5 minutes. Serve
scattered with almonds and coriander leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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