Hi,
This is my one of my favourite dishes Lamb Biryani.
It’s originally from India or Pakistan and everyone does it in different ways. This is easy to make and will look stunning for your dinner tonight.
So first, what do you need?
What spices are needed?
Turmeric
Nutmeg
Cumin
Coriander
Fenugreek
Cardamon
Cinnamon etc…
Sometimes, you can find biriyani mix at Asian, African, or Indian shops.
This time I used Ras El Hanout. There’s a how to make video on my channel.
Video how to make
What kind of meat to use?
Chicken
Beef
Lamb
Pork
What kind of meat to use?
Chicken
Beef
Lamb
Pork
Egg
Fish (white fish)
Shellfish (prawn, squid etc)
I used lamb but if you prefer to use chicken, 400-500g is good.
What kind of rice to use?
Basmati rice
Medium rice
Long rice
Jasmin rice
What kind vegetables to use?
Carrot
Potato
Eggplant
Zucchini
Sweet potato
Pumpkin
Mushroom
Onion
Leek
Capsicum
Cauliflower
Broccoli etc…
What kind of dried fruit to use?
Raisin
Sultana
Apricot
Goji berry
Cranberry
Fig etc….
What kind oil use?
I used rice oil, but you can use olive oil, coconut oil, whatever you use at home is fine.
Can add nut?
Yes, you can such as macadamia nut, cashew nut etc.
Vegetarian and vegan?
Yes, you can add beans instead lamb.
Also, you can use edamame, mushroom, eggplants, tofu, tempeh for good protein.
What is Raita?
Condiment with origins in India or Pakistan
Used for dip or salad.
If you are vegan or lactose free, use coconut or nut yoghurts.
I used coriander but you can use mint.
Fresh raita and biriyani so good!
How about tonight dinner!
Enjoy!
Biryani with lamb
Ingredients
For marinade lamb
- 270 g Lamb backstrap
- 2 tsp Ras El Hanout
- ½ tsp Salt
- 1 tbsp Rice oil Olive oil is ok
For biryani rice
- 220 g Basmati rice
- ½ each Red onion
- 50 g Raisin
- ½ tsp Garlic minced Tubed or jar bottled are ok
- 1 tsp Ginger grade Tubed or jar bottled are ok
- 1 tsp Ras El Hanout
- 2 tbsp Rice oil
- 250 g Water
For biryani Vegetables
- ½ each Capsicum
- 1 each Carrot
- ½ each Zucchini
- 150 g Cauliflower
- 60 g Edamame Frozen
- ½ tsp Garlic
- 1 tsp Ginger
- 2 tsp Ras El Hanout
- 2 tbsp Rice oil
- 1 tsp Salt
For Cucumber Raita
- ½ each Cucumber
- 3 tbsp Yoghurts
- ½ each Lemon juice
- 1 each Lemon zest
- 5 g Coriander
- ½ tsp Salt
- ⅛ tsp Pepper
Instructions
Marinade Lamb
- Put lamb backstrap in a bowl and add 1 tbsp of rice oil, 2 tsp of Ras El Hanout and ½ tsp of salt. Rub well.
Biryani rice
- Wash 220g of basmati rice then leave the rice in the colander.
- Chop ½ a red onion.
- Heat up a pot over a mid-heat and add 2 tbsp of rice oil.
- Stir the red onion.
- Add 1 tsp of Ras el Hanout, ½ tsp of garlic, and 1 tsp of ginger. Stir well.
- Add the washed rice, 250g water, and 50g of raisins. Cover, turn off heat, and leave 30mins.
Biryani Vegetables
- Chop ½ a Capsicum, ½ a zucchini, and 1 carrot.
- Cut 150g of cauliflower in to small pieces.
Making Raita
- Chop ½ a cucumber and 5g of coriander then put them into a bowl.
- Add 3 tbsp of yoghurt.
- Zest 1 lemon, cut, and squeeze ½ into the bowl.
- Add ½ tsp of salt and 1/8 tsp of pepper then mix well.
Cook the rice
- Cook the rice - put the rice pot over a low heat and simmer until water is gone.
- After water is gone, leave stand for 30mins.
Seal the lamb
- Seal the lamb - heat a frypan over a high heat and add 1 tbsp of rice oil. Seal the lamb on both sides.
- Wrap the sealed lamb with foil and leave.
Cook the vegetables
- Stir the vegetables, heat up a deep fry pan or wok over a mid heat.
- Add 2 tbsp of rice oil, 2 tsp of Ras El hanout, then cook the spice.
- Add the carrot and capsicum then stir well.
- Add the garlic and ginger.
- Add the cauliflower and stir well.
- Add the zucchini and edamame then stir well.
- Add 1 tsp of salt and cook until the vegetables are soft. (Leaving the carrot a little bit firm is fine which is the way I like them.)
Finishing
- Mix the rice and the cooked vegetables well.
- Slice the lamb. Put the Biriyani on a plate and put the sliced lamb on the rice.
- Serve with the Cucumber Raita.
Video
Would you like sweet?
