LAMB BIRYANI RECIPE - BBC GOOD FOOD
Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
- Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
Nutrition Facts : Calories 394 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.6 milligram of sodium
EASY LAMB BIRYANI RECIPE - BBC FOOD
This lamb biryani is real centrepiece dish, but it's actually easy as anything to make. Serve garnished with pomegranate seeds to make it look really special.
Provided by Sunil Vijayakar
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 6–8
Number Of Ingredients 19
Steps:
- Heat the oil in a non-stick frying pan over a medium heat. Add the onions and stir-fry for 15–18 minutes, or until lightly browned and crispy.
- Put half the onions in a non-metallic mixing bowl with the yoghurt, ginger, garlic, chilli powder, cumin, cardamom, half of the salt, the lime juice, half of the chopped coriander and mint and the green chillies. Stir well to combine. Set aside the remaining coriander and mint for layering the biryani.
- Add the lamb to the mixture and stir to coat evenly. Cover and marinade in the fridge for 6–8 hours, or overnight if possible.
- Preheat the oven to 240C/Fan 220C/Gas 9.
- Heat the cream and milk in a small saucepan, add the saffron, remove from the heat and leave to infuse for 30 minutes.
- Cook the rice in a large saucepan in plenty of boiling water with the remaining salt for 6–8 minutes, or until it is just cooked, but still has a bite. Drain the rice.
- Spread half of the lamb mixture evenly in a wide, heavy-based casserole and cover with a layer of half the rice. Sprinkle over half of the reserved onions and half of the reserved coriander and mint. Sprinkle over half of the saffron mixture. Repeat with the remaining lamb, rice, onions, herbs and saffron mixture.
- Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C/Gas 6 and cook for 1 hour. Remove and allow to stand for 15–20 minutes before serving. Garnish with pomegranate seeds if desired.
More about "lamb biryani recipe easy recipes"
LEFTOVER LAMB BIRYANI - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 505 calories per serving
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
PERFECT LAMB BIRYANI CURRY RECIPE | MEERA SODHA
From thehappyfoodie.co.uk
Cuisine Indian
There’s a fair bit of preparation involved in this dish, but if you tackle it upfront, you will have few complaints later. First prepare all your spices. Put the star anise, coriander, cloves, peppercorns, cumin, cardamom, fennel and cinnamon stick into a spice grinder, food processor or pestle and mortar to grind them, and then set the spice mix to one side.
Rinse your basmati rice in at least three changes of water to wash out the starch and leave to soak in a bowl of cold water on one side until later. Next, chop your onions in half, peel them and then slice into fine rings. Pop the ginger and garlic into a food processor, or finely grate the ginger and crush the garlic.
Put a tablespoon of oil into a large, heavy-bottomed, lidded frying pan on a high heat. When you are sure that the pan is very hot, sear the lamb in batches (so that you don’t crowd the pan), turning them until they are golden brown. Take the meat out with a slotted spoon and set aside.
Add another 2 tablespoons of oil to the same pan and fry the onions for 8 to 10 minutes, until they are soft and golden. Take out half of the onions, transfer them to a bowl and set to one side. Then put the garlic and ginger into the pan. Stir-fry for a couple of minutes and add the spices that you have ground, together with the turmeric and chilli powder. Keep stirring to ensure these don’t burn on the bottom of the pan.
After a minute or so, add the lamb, yoghurt and tomato purée, stir well to ensure it is all mixed together, and add 400ml of warm water. Bring to the boil, then turn the heat down to low, pop the lid on and leave to simmer for around 1½ hours, or until done.
Meanwhile, you’ll need to cook the rice and prepare the fried onions for layering. Drain the rice and transfer to a saucepan. Pour enough cold water over the rice so that it is covered by 2–5cm, and bring to the boil. Boil for 8 to 10 minutes, until it’s just tender. Drain and set aside.
Transfer the onions from the bowl to a small frying pan and continue to fry for another 10 minutes, or until the onions are caramelized, then take off the heat. Check on the lamb: as soon as it is falling apart, season with salt to taste and take off the heat. If you’d like to seal your biryani lid with dough, knead together the flour, hot water and oil to make a nice soft dough. Alternatively you could seal the pot with a tight lid or foil.
Preheat the oven to 180°C/350°F/gas 4.
Take an ovenproof pot which will snugly accommodate the rice and lamb, such as a casserole dish. Remove half of the meat from the lamb curry using a slotted spoon (to leave the sauce behind) and place it at the bottom of the pot. Top the meat with half of the rice and half of the onions and repeat with the rest of the meat, rice and onions. Keep the sauce of the curry aside to serve with the biryani.
Sprinkle the rice with the rose water and the saffron. Roll out the dough so that it is big enough to cover the pot, then place it on the pot and seal by pressing down on the rim all the way around (or put the lid on). Put the pot in the oven for 20 minutes.
Crack open the biryani at the table and serve with the lamb curry sauce on the side, along with some golden garlic raita (see page 178 of Meera Sodha's Made in India) and, if you like, some pomegranate seeds and coriander leaves.
PERFECT LAMB BIRYANI CURRY RECIPE | MEERA SODHA
From thehappyfoodie.co.uk
Cuisine Indian
There’s a fair bit of preparation involved in this dish, but if you tackle it upfront, you will have few complaints later. First prepare all your spices. Put the star anise, coriander, cloves, peppercorns, cumin, cardamom, fennel and cinnamon stick into a spice grinder, food processor or pestle and mortar to grind them, and then set the spice mix to one side.
Rinse your basmati rice in at least three changes of water to wash out the starch and leave to soak in a bowl of cold water on one side until later. Next, chop your onions in half, peel them and then slice into fine rings. Pop the ginger and garlic into a food processor, or finely grate the ginger and crush the garlic.
Put a tablespoon of oil into a large, heavy-bottomed, lidded frying pan on a high heat. When you are sure that the pan is very hot, sear the lamb in batches (so that you don’t crowd the pan), turning them until they are golden brown. Take the meat out with a slotted spoon and set aside.
Add another 2 tablespoons of oil to the same pan and fry the onions for 8 to 10 minutes, until they are soft and golden. Take out half of the onions, transfer them to a bowl and set to one side. Then put the garlic and ginger into the pan. Stir-fry for a couple of minutes and add the spices that you have ground, together with the turmeric and chilli powder. Keep stirring to ensure these don’t burn on the bottom of the pan.
After a minute or so, add the lamb, yoghurt and tomato purée, stir well to ensure it is all mixed together, and add 400ml of warm water. Bring to the boil, then turn the heat down to low, pop the lid on and leave to simmer for around 1½ hours, or until done.
Meanwhile, you’ll need to cook the rice and prepare the fried onions for layering. Drain the rice and transfer to a saucepan. Pour enough cold water over the rice so that it is covered by 2–5cm, and bring to the boil. Boil for 8 to 10 minutes, until it’s just tender. Drain and set aside.
Transfer the onions from the bowl to a small frying pan and continue to fry for another 10 minutes, or until the onions are caramelized, then take off the heat. Check on the lamb: as soon as it is falling apart, season with salt to taste and take off the heat. If you’d like to seal your biryani lid with dough, knead together the flour, hot water and oil to make a nice soft dough. Alternatively you could seal the pot with a tight lid or foil.
Preheat the oven to 180°C/350°F/gas 4.
Take an ovenproof pot which will snugly accommodate the rice and lamb, such as a casserole dish. Remove half of the meat from the lamb curry using a slotted spoon (to leave the sauce behind) and place it at the bottom of the pot. Top the meat with half of the rice and half of the onions and repeat with the rest of the meat, rice and onions. Keep the sauce of the curry aside to serve with the biryani.
Sprinkle the rice with the rose water and the saffron. Roll out the dough so that it is big enough to cover the pot, then place it on the pot and seal by pressing down on the rim all the way around (or put the lid on). Put the pot in the oven for 20 minutes.
Crack open the biryani at the table and serve with the lamb curry sauce on the side, along with some golden garlic raita (see page 178 of Meera Sodha's Made in India) and, if you like, some pomegranate seeds and coriander leaves.
BIRYANI RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PERSIAN-SPICED LAMB SHANKS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine middle eastern
Calories 791 per serving
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
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