QUICK LAMB BIRYANI RECIPE - BBC GOOD FOOD
Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Total Time 25 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.
- Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.
Nutrition Facts : Calories 387 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.05 milligram of sodium
QUICK & EASY VEGETABLE BIRYANI - BBC GOOD FOOD
A great tasting dish that can be put together and cooked in just 15 minutes.
Provided by samjones01
Total Time 15 minutes
Yield Serves 4
Steps:
- Add a splash of oil to a saucepan and gently fry onions until soft. Add the frozen vegetables and the rice and stir.
- Add curry paste to the vegetables and mix. Pour over stock and leave to simmer until rice is cooked. Stir from time to time and check consistency of the rice. Add more water if necessary.
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CHICKEN BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.7
Cuisine Indian
- Serve large spoonfuls garnished with the reserved shallot and onion mixture.
QUICK CHICKEN BIRYANI - FOOD24
Total Time 0 minutes
Cuisine Ingredients
- Cook the rice with the turmeric according to the packet instructions. Heat 15 ml (1 tbsp) of the oil in a saucepan over medium-high heat and brown the chicken pieces for 8 minutes. Remove the meat and set aside. Add the remaining oil to the same saucepan and fry the onions until golden brown. Add the ginger-garlic paste and bay leaves.Return the chicken to the saucepan and add the tomatoes, biryani spice and chilli flakes. Cover and cook for 10 minutes or until the chicken is done.Mix the rice in the chicken mixture and cook until the meat is warmed through.
QUICK BEEF BIRIYANI | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Cuisine Asian
Calories 506 per serving
- Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for 5-10 minutes until soft and slightly coloured.Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15-20 minutes.During the last 2 minutes add the peas and stir gently, cover and continue to cook until the rice is cooked.Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad.
EASY VEGETABLE BIRYANI RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Category main-dish
Cuisine indian
- Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
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.
CHICKEN BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.7
Cuisine Indian
- Serve large spoonfuls garnished with the reserved shallot and onion mixture.
CHICKEN BIRYANI RECIPE - MARTHA STEWART
From marthastewart.com
Reviews 0
Total Time 2 hours 15 minutes
Category Chicken Thigh Recipes
- Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.
CHICKEN BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.7
Cuisine Indian
- Serve large spoonfuls garnished with the reserved shallot and onion mixture.
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