Quick spiced lamb biryani
An average of 3.8 out of 5 stars from 6 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
You can certainly spend a lot longer making a biryani, but this is a great quick version for two.
Ingredients
- vegetable oil: 2 tbsp vegetable oil
- onion: ½ onion, finely chopped
- turmeric: ½ tsp turmeric
- cardamom: 5 whole cardamom pods
- cumin: 1 tsp cumin seeds
- chilli: ½ tsp chilli flakes
- cinnamon: ½ tsp ground cinnamon
- bay leaf: 1 bay leaf
- basmati rice: 300²µ/10½´Ç³ú basmati rice, rinsed
- vegetable stock: ½ vegetable stock cube
- 400ml/14fl oz boiling water
- lamb fillet: 200g/7oz lamb fillet, cubed
- fresh coriander: 1 handful fresh coriander leaves, to garnish
Method
Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.
In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer.
Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender.
Pile the rice into a serving bowl and garnish with the coriander leaves.
