Lamb biryani

Name: Lamb biryani | Asda Good Living
Total time: 1 h 35 min
Yield: 8
Cuisine: Indian
Ingredients: 125ml Sunflower Oil; 3 Onions, finely sliced; 1 tsp Black Peppercorns; 1 tsp Cumin Seeds; 1 Nutmeg; 8 Cardamom Pods; 8 Cloves; 3 Bay Leaves; 1½ tsp Coriander Seeds; ¾ tsp Turmeric Powder; ½ tsp Medium Chilli Powder; 900g Asda Tender Diced Lamb; 2 tbsp TRS Minced Ginger & Garlic Paste; 1–2 Green Chillies, seeds removed and finely chopped; 245g Natural Yoghurt; 30g Fresh Coriander Leaves, chopped; 30g Mint Leaves, chopped; 150g Tinned Chopped Tomatoes; 250ml Water; 4 tbsp Sunflower Oil; 500g Tilda Pure Basmati Rice, washed and drained; 1 tsp Cumin Seeds; 3 Cardamom Pods; 5 Cloves; A Pinch of Saffron, soaked in 2 tbsp hot water (or yellow food colouring); ½ A Small Pack Coriander Leaves, chopped; 1 Ripe Tomato, chopped into 1cm dice; ¼ Red Onion, finely chopped; 85g Cucumber, finely chopped; 1 tsp Cumin Seeds, whole

Tender chunks of meat in layers of fluffy rice, fragrant spices and fried onions make a mouth watering meal. Recipe by Rabia Rashad.

By Asda Good Living,21st March 2023

Cook: 1 Hour 35 Mins

Serves: 8

Price: £2.78 per serving

Nutritional Information

Each 461g serving contains

Energy
11557kj
599kcal

30%

Fat
25.4g

High
36%

Saturates
7.4g

High
37%

Sugars
10.1g

Low
11%

Salt
1.15g

Low
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2507kj/599kcal

Ingredients

125ml Sunflower Oil

3 Onions, finely sliced

1 tsp Black Peppercorns

1 tsp Cumin Seeds

1 Nutmeg

8 Cardamom Pods

8 Cloves

3 Bay Leaves

1½ tsp Coriander Seeds

¾ tsp Turmeric Powder

½ tsp Medium Chilli Powder

900g Asda Tender Diced Lamb

2 tbsp TRS Minced Ginger & Garlic Paste

1–2 Green Chillies, seeds removed and finely chopped

245g Natural Yoghurt

30g Fresh Coriander Leaves, chopped

30g Mint Leaves, chopped

150g Tinned Chopped Tomatoes

250ml Water

4 tbsp Sunflower Oil

500g Tilda Pure Basmati Rice, washed and drained

1 tsp Cumin Seeds

3 Cardamom Pods

5 Cloves

A Pinch of Saffron, soaked in 2 tbsp hot water (or yellow food colouring)

½ A Small Pack Coriander Leaves, chopped

1 Ripe Tomato, chopped into 1cm dice

¼ Red Onion, finely chopped

85g Cucumber, finely chopped

1 tsp Cumin Seeds, whole

450g Natural Yoghurt

Method

For the fried onion, heat the oil in a large frying pan. Once the oil is hot, fry the onions on a medium-low heat for about 20–25 mins. When the onions are crisp and brown, transfer to a plate lined with some paper towel to remove the excess oil. Set aside.

Add the biryani spice mix to a blender and whizz until you have a fine powder.

For the lamb, mix together in a large bowl the lamb, ginger and garlic paste, green chillies, yoghurt, fresh herbs and chopped tomatoes with a pinch of salt, 2 tsp of the prepared biryani spice mix (store the rest for future use) and ¾ of the fried onion (reserve ¼ for garnish). Rub the lamb with all the seasonings and marinate for 10 mins.

Add the lamb to a large saucepan. Cook on high heat for 8–10 mins, stirring occasionally. Add 250ml water and give it a stir. Cover with the lid and reduce heat to medium-low. Simmer for 40–45 mins or until the lamb is tender.

Meanwhile, in another large pot, bring 2 litres of water to the boil then add all the ingredients for the rice. Cook on a medium-high heat for 20–25 mins.

Remove the lid from the lamb and turn the heat to high. Add 4 tbsp oil and fry the meat for 8–10 mins or until the liquid reduces to a gravy.

Drain the rice and add to the lamb mixture. Sprinkle saffron-infused water over the rice. Garnish with fried onion and fresh coriander leaves. Cover the pot and let the rice steam for 5–10 mins over a low heat.

Meanwhile, stir together the ingredients for the raita, season with salt and black pepper and set aside. Gently mix the rice and the lamb, from bottom to top. Serve warm with the raita.