Lamb biryani

By Drum Digital
04 March 2015

Learn to make biryani with this basic recipe, which you can then adapt by adding new ingredients such as allspice and cloves.

Serves: 6

Preparation: 15 min

Cooking: 1 hour 35 min

3 onions, roughly chopped

2 garlic cloves, crushed

2 cm ginger, grated

juice of 1 lemon

salt and freshly ground black pepper

60 ml (¼ c) olive oil

15 ml (1 T) medium curry powder

5 ml (1 t) cumin

5 ml (1 t) ground coriander

800 g lamb, diced

250 ml (1 c) plain yoghurt

375 ml (1½ c) beef stock

250 ml (1 c) basmati rice

125 ml (½ c) lentils

5 ml (1 t) turmeric

2 bay leaves

60 ml (¼ c) warm milk

3 hard-boiled eggs quartered, to serve

125 ml (½ c) raisins and almonds

Preheat oven to 180°C.

1. Purée the onions, garlic, ginger, lemon juice, salt and pepper in a blender to a paste.

2. Heat the oil in a large pot over medium heat and fry the onion mixture and spices for 5 minutes.

3. Mix the lamb and yoghurt. Tip the lamb into the pot, reduce heat and pour in the stock. Cook covered for 45 minutes, then remove the lid and cook for 15 minutes or until reduced.

4. In a pot of lightly salted water cook the rice with the lentils, turmeric and bay leaves for 15 minutes, drain well and tip the rice over the lamb.

5. Drizzle with the milk, cover the saucepan with foil and bake for 30 minutes.

6. Garnish with egg, raisins and almonds and serve warm.

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