How to make lamb biryani - Lamb biryani recipe, Best Indian recipe


Lamb Biryani Recipe


Make this classic Indian dish and ensure a deliciously damp lamb with paneer, rice, and spinach, all seasoned to perfection. Great for casual entertainment.

How to make lamb biryani - Lamb biryani recipe, Best Indian recipe
Best Indian Dish Lamb Biryani


Ingredients For Making Lamb Biryani

  • 400g lamb's neck, cut into small cubes
  • 4 cloves garlic grated
  • 1 tablespoon grated ginger
  • 1 tablespoon sunflower oil
  • 1 large onion
  • chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon of nigella seeds
  • 1 tablespoon of Madras spice paste
  • 200g of well-rinsed basmati rice
  • 8 curry leaves
  • 400 ml of good quality lamb or chicken broth
  • 100g chopped paneer
  • Spinach 200g
  • cooked and squeezed water


Serve

  • chopped coriander
  • sliced green peppers
  • natural yogurt


Method Of Making Lamb Biryani

  1. Hurl the lamb in a bowl with the garlic, ginger and an expansive squeeze of salt. Marinate in the refrigerator overnight or at least a few hours.
  2. Heat the oil in a casserole dish. Fry the lamb for 5-10 minutes until it begins to brown. Add the onion, cumin seeds, and nigella seeds and cook for 5 minutes until starting to soften. Include the curry glue and cook for one more moment. Spread the rice and curry leaves, pour over the broth and bring to a boil. Meanwhile, heat the oven to 180ºC / 160ºC fan/gas 4.
  3. Add the paneer, the spinach, and a little seasoning. Cover the dish with a tight lid of foil, and then attach the cover to ensure that it is well sealed. Cook in the oven for 20 minutes, then let stand, covered, for 10 minutes. Bring the dish to the table, remove the lid and foil, spread with coriander and pepper and serve with yogurt on the side.

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