Lamb Biryani

Name: Lamb Biryani
Prep time: 900 s
Cook time: 2100 s
Total time: 3000 s
Yield: 6
Ingredients: Onion; Garlic; Ginger; Curry paste; Cumin; Cinnamon; Turmeric; Coriander; Lamb; Rice; Chicken stock; Peas; Cauliflower; Apricots; Yoghurt; Mint; Tomatoes

Pregnancy

Recipe

Prep: 15 mins

Cooking: 35 mins

Portion(s): 6

Lunch

Ingredients

spray oil for cooking

1 medium (150g) onion, chopped

2 cloves garlic, crushed

1 tbsp grated ginger

2 tbsp mild Indian curry paste, (such as madras or tikka)

1 tsp cumin

1 tsp cinnamon

1 tsp turmeric

2 tsp coriander

500g lean lamb steaks, cubed

1½ cups (300g) basmati rice

4 cups (1L) chicken stock

1 tbsp Asian Seasoning sauce

1 cup (120g) frozen peas

2 cups (200g) cauliflower florets

¼ cup (35g) coarsely chopped dried apricots

150g natural yogurt

2 tbsp chopped mint

2 medium (300g) tomatoes, chopped

2 tbsp chopped coriander

Step by step

Instructions
1. Preheat oven to 180°C/160°C fan forced.
2. Heat a large casserole dish over medium heat; spray with oil; add onion and garlic, cook until soft. Add ginger, curry paste, cumin, cinnamon, turmeric and coriander; cook, stirring, for 1 minute. Add ¼ cup (60mL) water, if necessary, to prevent sticking.
3. Add lamb and cook for 5 minutes or until browned. Stir in rice and cook for 1 minute; add stock, Asian seasoning sauce, peas, cauliflower and apricots; bring to a boil. Remove from heat and cover with lid.
4. Place in the oven and bake 25-30 minutes or until stock is absorbed and rice is cooked. Remove from oven and allow to rest for 5 minutes.
5. Meanwhile, combine yogurt and mint in a small bowl; mix well. Combine tomatoes and coriander in a separate bowl, mix well.