Lamb Biryani

Name: Lamb Biryani
Ingredients: 2 inches fresh ginger, finely grated; 2 cloves garlic, minced; 2 None fresh long green chilies, deseeded, finely sliced; 1 tbsp garam masala; 1 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 3/4 cup fresh mint, chopped + extra, to garnish; 2 1/4 lb lamb leg, cut into 1 inch pieces; 2 tbsp vegetable oil; 2 None medium onions, thinly sliced; 2 None bay leaves; 1 1/2 cups yogurt + extra, to serve; 3 oz basmati rice

14 ingredients

3 steps

Ingredients

2 inches fresh ginger, finely grated
2 cloves garlic, minced
2 None fresh long green chilies, deseeded, finely sliced
1 tbsp garam masala
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
3/4 cup fresh mint, chopped + extra, to garnish
2 1/4 lb lamb leg, cut into 1 inch pieces
2 tbsp vegetable oil
2 None medium onions, thinly sliced
2 None bay leaves
1 1/2 cups yogurt + extra, to serve
3 oz basmati rice

Directions

1

Combine ginger, garlic, chilies, spices and mint. Add lamb and toss to coat. Cover with plastic wrap and chill for at least 3 hours.
2

Heat oil in a large saucepan over medium heat. Cook onions, stirring, for 8-10 mins, or until golden brown. Set aside. Increase heat to high. Working in batches, cook lamb for 2 mins, or until seared. Return all lamb to pan along with bay leaves and yogurt. Reduce heat, cover and simmer for 30-40 mins, or until lamb is tender. Season.
3

Add rice and 2 cups water. Bring to a boil, reduce heat and simmer, covered, for 20 mins, or until rice is tender and liquid absorbed. Remove from heat and let cool slightly. Serve with reserved yogurt and mint.