Lamb Bangladeshi Biryani
- Milk
Biryani is traditionally made with a leg of goat, but here we’ve made it with our delicious lamb mince from butchers Roaming Roosters. It’s a traditional dish from India and is often served at weddings and on big occasions … and is also delicious as a midweek meal! Enjoy!
Ingredients
2
Basmati Rice
2
Onion
2
Garlic Clove
4
Vine Tomatoes
2
Curry Powder Mix
500
Lamb Mince
1
Peas
5
Mint
4
Coriander
2
Greek Style Natural Yoghurt
(Contains: Milk)
Utensils
Instructions
Boil 700ml of water(exactly) in a pot with ½ tsp of salt. Pour the rice into the pot, turn the heat to its lowest setting and put a lid on top. Leave the rice simmering on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until 20 mins are up or the your rice won’t cook.
Peel and chop the onion in half lengthways. Slice the onion very thinly into half moons. Peel and very finely chop the garlic. Chop the tomatoes into 2cm cubes.
Heat 2 tbsp of olive oil in a non-stick frying pan on medium-low heat. Add your onions with ½ tsp of salt and gently cook for 8 mins. For the last 2 mins add the curry powder mix and the garlic.
Turn the heat to medium. Add the lamb mince with 1/4 tsp of salt and cook until it has browned off. Add ½ cup of water, the peas and tomatoes, place a lid on the pan and cook on low for 6 mins.
Tip in your cooked rice and stir everything together.
Finally stir through the chopped mint and the chopped coriander. Serve with a big dollop of natural yoghurt on top. Tip:Keep adding more fresh herbs if you want - the more the merrier!
