JAMIE OLIVER LEFTOVER CURRY BIRYANI RECIPES

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LEFTOVER LAMB BIRYANI - JAMIE OLIVER



Leftover lamb biryani - Jamie Oliver image

Biryani is a big favourite, and what a wonderful recipe it is. It has the capacity to embrace leftovers – whether that’s meat or veg – and you can flex it to suit what you’ve got. I’ve suggested a weight of leftover meat, but feel free to bolster it with extra veggies to stretch it further if you’ve don’t have the amount listed here. I’m also using curry paste as an easy shortcut to big flavour, so hopefully that makes it super easy for you. Now, I’ve also given you a quick method for a crispy topping of nuts, herbs and spice – it’s not traditional by any means, but I’m having fun with it. See what’s in your cupboards and make it your own.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 21

400 g basmati rice
250 g leftover cooked lamb
1 carrot
½ a small cauliflower
2 heaped teaspoons jalfrezi curry paste
1 cinnamon stick optional
1 cardamom pods optional
250 g natural yoghurt
½ x 400 g tin of chickpeas
100 ml semi-skimmed milk
1 pinch of saffron optional
olive oil
20 g cashew nuts
2 sprigs of fresh mint
1 fresh red chilli
¼ of a leek or onion
½ teaspoon mustard seeds optional
1 large carrot
250 g natural yoghurts
½ a lemon
extra virgin olive oil

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6. Put the rice in a medium pan on a medium heat with a pinch of sea salt and 800ml of boiling water. Cover and cook for 8 minutes (it needs 12, but we want it a little under-cooked at this stage). Remove from the heat and run the rice under cold water to cool it down and stop the cooking process, then drain the rice and leave to one side.
    2. Chop the lamb into 2.5cm chunks. Wash the carrot and slice it into 1cm thick rounds. Cut or break the cauliflower into florets the same size as your lamb. Place it all in a sturdy roasting tray (roughly 25cm x 30cm) with the curry paste and cinnamon stick, if using. Crush the cardamom pods and add just the inner seeds to the tray, if using.
    3. Tip in the yoghurt, then use your clean hands to get in there and mix it all together well, making sure the lamb and veg are well coated, then spread it all evenly across the tray.
    4. Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. Drain and scatter over the chickpeas, pushing them into the rice.
    5. Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Spoon the flavoured milk randomly over the rice – this will give you contrast in colour and flavour as it cooks.
    6. Cover the tray tightly with a double layer of tin foil. Place over a medium heat on the hob for a couple of minutes to get the steam going, then transfer to the oven for 50 minutes to 1 hour, or until hot all the way through.
    7. Meanwhile, for the topping, place a large non-stick frying pan on a medium heat with one teaspoon of olive oil. Crush and add the cashews, pick in the mint leaves, then finely slice and sprinkle in the chilli.
    8. Trim, finely slice and add the leek, followed by the mustard seeds, if using. Fry for just a few minutes, shaking regularly, until it’s all crisp and golden, then tip onto a plate lined with kitchen paper to drain.
    9. For the quick carrot raita, wash and coarsely grate the carrot then, in a bowl, mix with a pinch of salt and the yoghurt. Squeeze in lemon juice to taste, then finish with 1 teaspoon of extra virgin olive oil.
    10. Get your biryani out of the oven, remove the foil and scatter over the crispy topping, then serve with the quick raita on the side. We like ours with a big lemon-dressed green salad and, of course, a stack of poppadoms.

Nutrition Facts : Calories 505 calories, FatContent 14.4 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.6 g salt, FiberContent 3.7 g fibre

CHICKEN PASANDA - A CREAMY CHICKEN CURRY - GREEDY GOURMET



Chicken Pasanda - A Creamy Chicken Curry - Greedy Gourmet image

Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that’s packed full of flavour. 

Provided by Michelle Minnaar

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

30g (6 tbsp) flaked almonds
30ml (2 tbsp) vegetable oil
120g (1 cup) ground almonds
45ml (3 tbsp) brown sugar
750ml (3 cups) curry base sauce
30 sultanas
1kg (2lbs) chicken thighs, deboned, skinless and cut into bite-sized chunks
150g (¾ cup) creamed coconut, cut into thin slices
125ml (½ cup) single cream
7.5ml (½ tbsp) garam masala

Steps:

  • Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
  • Heat the oil in the same saucepan. 
  • When it starts to sizzle, add the ground almonds and sugar. 
  • Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes. 
  • Add the creamed coconut and stir until it’s melted into the sauce. 
  • Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked. 
  • Pour in the single cream and add the garam masala. 
  • Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

Nutrition Facts : Calories 2220 calories, SugarContent 92.8 g, SodiumContent 2494.9 mg, FatContent 87.6 g, SaturatedFatContent 59.7 g, TransFatContent 0.1 g, CarbohydrateContent 172.6 g, FiberContent 20.6 g, ProteinContent 23.4 g, CholesterolContent 35.3 mg

More about "jamie oliver leftover curry biryani recipes"

LEFTOVER LAMB BIRYANI - JAMIE OLIVER
Biryani is a big favourite, and what a wonderful recipe it is. It has the capacity to embrace leftovers – whether that’s meat or veg – and you can flex it to suit what you’ve got. I’ve suggested a weight of leftover meat, but feel free to bolster it with extra veggies to stretch it further if you’ve don’t have the amount listed here. I’m also using curry paste as an easy shortcut to big flavour, so hopefully that makes it super easy for you. Now, I’ve also given you a quick method for a crispy topping of nuts, herbs and spice – it’s not traditional by any means, but I’m having fun with it. See what’s in your cupboards and make it your own.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 505 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Put the rice in a medium pan on a medium heat with a pinch of sea salt and 800ml of boiling water. Cover and cook for 8 minutes (it needs 12, but we want it a little under-cooked at this stage). Remove from the heat and run the rice under cold water to cool it down and stop the cooking process, then drain the rice and leave to one side.
    2. Chop the lamb into 2.5cm chunks. Wash the carrot and slice it into 1cm thick rounds. Cut or break the cauliflower into florets the same size as your lamb. Place it all in a sturdy roasting tray (roughly 25cm x 30cm) with the curry paste and cinnamon stick, if using. Crush the cardamom pods and add just the inner seeds to the tray, if using.
    3. Tip in the yoghurt, then use your clean hands to get in there and mix it all together well, making sure the lamb and veg are well coated, then spread it all evenly across the tray.
    4. Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. Drain and scatter over the chickpeas, pushing them into the rice.
    5. Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Spoon the flavoured milk randomly over the rice – this will give you contrast in colour and flavour as it cooks.
    6. Cover the tray tightly with a double layer of tin foil. Place over a medium heat on the hob for a couple of minutes to get the steam going, then transfer to the oven for 50 minutes to 1 hour, or until hot all the way through.
    7. Meanwhile, for the topping, place a large non-stick frying pan on a medium heat with one teaspoon of olive oil. Crush and add the cashews, pick in the mint leaves, then finely slice and sprinkle in the chilli.
    8. Trim, finely slice and add the leek, followed by the mustard seeds, if using. Fry for just a few minutes, shaking regularly, until it’s all crisp and golden, then tip onto a plate lined with kitchen paper to drain.
    9. For the quick carrot raita, wash and coarsely grate the carrot then, in a bowl, mix with a pinch of salt and the yoghurt. Squeeze in lemon juice to taste, then finish with 1 teaspoon of extra virgin olive oil.
    10. Get your biryani out of the oven, remove the foil and scatter over the crispy topping, then serve with the quick raita on the side. We like ours with a big lemon-dressed green salad and, of course, a stack of poppadoms.
See details


CHICKEN PASANDA - A CREAMY CHICKEN CURRY - GREEDY GOURMET
Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that’s packed full of flavour. 
From greedygourmet.com
Reviews 4.9
Total Time 30 minutes
Cuisine Indian
Calories 2220 calories per serving
  • Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!
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