Delhi Lamb Biryani
Delhi Lamb Biryani
SERVES 2
5 MINS PREP
COOKS IN 20 MINS
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one, the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
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Ingredients
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp. vegetable oil
- 200g diced lamb leg (for a slow-cook, but tastier restaurant-style dish) or diced rump steaks (for a quick cook)
Optional finishing ingredients: A few small cubes of butter, a large handful of crispy fried onions and 2 tbsp. saffron infused milk (good pinch of saffron heated in 3 tbsp. milk, reduced a little and left to infuse), yoghurt and pomegranate seeds, or fresh coriander.
Method
- Heat the oil in a medium-size lidded pan. Add the spices from the spice pouch, including the chilli if you would like extra heat, and sizzle for 20 seconds.
- Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
- Add the sauce from the small pouch and a splash of water, cover and simmer for 6-7 minutes, or if using rump until done to your liking (45-50 minutes for leg cut). The finished sauce should be lightly creamy, so add a little water if necessary.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter (if using) and sprinkle a handful of the crispy onions and the saffron milk over the top (if using).
- Cover and steam over the lowest heat for 5 minutes, or until steam escapes when you take off the lid. Serve with extra crispy onions and some chopped coriander if you like.
Ingredients
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp. vegetable oil
- 200g diced lamb leg (for a slow-cook, but tastier restaurant-style dish) or diced rump steaks (for a quick cook)
Optional finishing ingredients: A few small cubes of butter, a large handful of crispy fried onions and 2 tbsp. saffron infused milk (good pinch of saffron heated in 3 tbsp. milk, reduced a little and left to infuse), yoghurt and pomegranate seeds, or fresh coriander.
Method
- Heat the oil in a medium-size lidded pan. Add the spices from the spice pouch, including the chilli if you would like extra heat, and sizzle for 20 seconds.
- Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
- Add the sauce from the small pouch and a splash of water, cover and simmer for 6-7 minutes, or if using rump until done to your liking (45-50 minutes for leg cut). The finished sauce should be lightly creamy, so add a little water if necessary.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter (if using) and sprinkle a handful of the crispy onions and the saffron milk over the top (if using).
- Cover and steam over the lowest heat for 5 minutes, or until steam escapes when you take off the lid. Serve with extra crispy onions and some chopped coriander if you like.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.
