Oven Baked Lamb Biryani With Rice

Oven Baked Lamb Biryani With Rice
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Prep Time
1 hr 15 min
Cook Time
35 min
Prep Time
1 hr 15 min
Cook Time
35 min
Ingredients
  1. 500 g boneless lamb
  2. 300 g basmati rice
  3. 2 tbsp butter
  4. 1 tbsp sunflower oil
  5. 2 onions
  6. 200 ml plain yogurt
  7. pinch of saffron threads
  8. 4 tbsp warm milk
For The Marinade
  1. ~3 cm fresh ginger root
  2. 3 garlic cloves
  3. 2 green chilli, deseeded
  4. 2 tbsp fresh coriander, chopped
  5. generous pinch of salt
  6. 2 bay leaves
  7. 2 cardamom pod, crushed
  8. 5 cm cinnamon stick
  9. 200 ml plain yogurt
Ground Spices
  1. 1 tsp ground cumin
  2. 1 tsp garam masala
  3. 1/2 tsp ground chilli
  4. 1/2 tsp ground ginger
  5. 1/2 tsp turmeric
Instructions
  1. Blend all ingredients for marinade along with ground spices for 30 sec.
  2. Chop lamb into bite sized pieces.
  3. Cover with the marinade and chill for a few hours or ideally overnight.
  4. Rinse the rice and leave in a cold water for 30 minutes.
  5. Heat 1 tbsp butter and oil and fry chopped onion. Place the onion into a large bowl and set aside.
  6. Heat the water in a saucepan and boil the rice for 7 minutes. Drain. Set aside.
  7. Fry the lamb for ~25 mins in the same pan where the onions were fried.
  8. Add the fried lamb to the onion.
  9. Stir in 200 ml plain yogurt.
  10. Heat the oven to 170C.
  11. Place haft lamb into ovenproof dish. Layer half rice. Top with the remaining lamb and rice.
  12. Place 1 tbsp butter on top of rice.
  13. Add saffron threads in a cup with warm milk and spill over the rice.
  14. Cover the dish and cook in the oven for ~35 minutes.
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