Lamb Biriyani
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 300 g lamb, diced small
- 1 onion, sliced thinly
- 1 tablespoon vegetable oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1 cup basmati rice, rinsed
- 3 cups vegetable stock
- 3⁄4 cup frozen peas
- 1⁄3 cup flat leaf parsley, chopped
- 4 tablespoons plain yogurt, to serve
directions
- Combine lamb and onion in a bowl and pour oil over. Mix well to combine.
- Heat saucepan over moderate heat and add lamb and onion mix. Stir 2-3 minutes or until browned.
- Add garlic, ginger, curry powder and cinnamon, and stir to combine.
- Add rice and stir until combined.
- Add stock, stir, and bring to the boil.
- Reduce heat to low and cook, covered, for 10 minutes (20 mins for brown rice).
- Remove from heat, stir in peas, cover and stand for 5 minutes.
- Top with parsley and yoghurt to serve.
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RECIPE SUBMITTED BY
I live in Melbourne, Australia. I started to explore cooking when I was about 8 and have slowly grown into really loving new recipes. My favourite cookbook is Cookery the Australian Way, which I used in high school cooking and which has almost every meal that I grew up with in a bomb-proof recipe.