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.
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QUICK LAMB BIRYANI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Snack, Supper
Cuisine Indian
Calories 387 calories per serving
- Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
BEST LAMB KEEMA - HOW TO MAKE LAMB KEEMA - DELISH
From delish.com
Total Time 40 minutes
Category パン, comfort food
- Stir through the coriander and taste. Season with more salt and pepper if you like. Serve with rice or naan.
BEST LAMB KEEMA - HOW TO MAKE LAMB KEEMA - DELISH
From delish.com
Total Time 40 minutes
Category パン, comfort food
- Stir through the coriander and taste. Season with more salt and pepper if you like. Serve with rice or naan.
AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY
From thehappyfoodie.co.uk
Cuisine Indian
Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).
When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.
Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)
When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
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