Mughlai (Delhi & Lahore)
Lamb Biriyani
Lamb, basmati rice and peas come together in this South Asian biryani, fragrant with ginger and curry powder and simmered on the stove. Finish with parsley and yoghurt to serve.
30 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Combine lamb and onion in a bowl and pour oil over. Mix well to combine. Heat saucepan over moderate heat and add lamb and onion mix. Stir 2-3 minutes or until browned.
- 2
Add garlic, ginger, curry powder and cinnamon, and stir to combine. Add rice and stir until combined.
- 3
Add stock, stir, and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes (20 mins for brown rice).
- 4
Remove from heat, stir in peas, cover and stand for 5 minutes. Top with parsley and yoghurt to serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
