Indian lamb biryani recipe

Nutritional values

Per serving

Energy: 315 kcal, protein: 30 g, fat: 8 g, carbohydrate: 31 g, fibre: 7 g, salt: 407 mg, cholesterol: 83 mg.

Ingredients

Serves 6

• 150 ml fat free plain yogurt
• 2 tsp garlic and ginger paste
• Fresh coriander leaves, chopped (4 tbsp) or (2 tsp) dried coriander leaves
• 500 g extra lean lamb, cubed with fat removed
• 125 g brown lentils, uncooked or 300 ml cooked or canned lentils (drained)
• 3/4 tsp salt, divided
• 100 g basmati rice
• 1/2 tsp turmeric
• 1 tsp cumin seeds (jeera) or 2 tsp ground cumin, divided
• 6 whole cloves or 3/4 tsp ground cloves, divided
• 4 cardamom pods or 1 tsp ground cardamom, divided
• 1 tsp oil, sunflower or canola
• 2 large onions, sliced or chopped
• 2 sticks cinnamon or 1 tsp ground cinnamon
• 2 tomatoes, finely chopped

Method

1. In a large bowl, mix the yogurt, garlic and ginger paste, and coriander leaves.
2. Add the lamb and mix well. Refrigerate for 2 hours.
3. Meanwhile, cook the lentils in 375 ml of water and 1/4 tsp salt until softened but still firm, about 45 minutes.
4. In another saucepan, cook the rice, turmeric, 1/4 tsp salt and half of the cloves, cumin and cardamom in 375 ml of water until done, about 30 minutes.
5. Once cooked, mix rice and lentils together and set aside.
6. Heat the oil in a heavy pan and sauté the onion, cinnamon, and remaining half of the cloves, cumin and cardamom until golden brown. Stir continuously, particularly if using ground spices.
7. Add the marinated lamb and mix well. Add the chopped tomatoes and remaining 1/4 tsp salt, and cook covered for another 30 minutes. Preheat the oven to 180°C (350°F) while the biryani meat mixture is cooking.
8. Place alternate layers of the rice and lentil mixture and lamb in a deep casserole dish, starting and ending with rice and lentils. Cover and bake for 20 minutes.
9. If desired, serve with assorted sambals (hot sauce) and salads or sliced banana in lemon juice, diced tomato and onion, and chutney.

Additional tips

Garlic and ginger paste is available at most supermarkets in the fresh vegetable section.

Try cooking double the amount of rice and lentils and freeze half for the next time you prepare this dish.

This dish is traditionally made with whole spices, but using ground spices makes a dish that is just as delicious.

Variation: To shorten the cooking time, cook the marinated lamb and tomatoes uncovered for the last 15 minutes (step 7) to thicken the gravy. Top the rice and lentils with the lamb mixture and serve immediately.

^{The nutritional values are estimates only and may vary depending on brand of ingredients used and natural biological variations in the composition of natural foods.}

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