Bengali Lamb Biryani
Bengali Lamb Biryani
Whip up this quick and easy lamb recipe by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Roasting
  • Cooking Time 40 minutes
  • Yield 4 servings
As seen on Good Chef Bad Chef
Ingredients
  • 6 tablespoons ghee
  • 1 onions, finely chopped
  • 1 knob ginger, chopped
  • 4 cloves garlic, chopped
  • 6-8 curry leaves
  • 3 bay leaves
  • ½ teaspoon saffron threads
  • ½ teaspoon fennel seeds
  • 3 tablespoons finely chopped fresh coriander
  • ¼ teaspoon cumin seeds, toasted
  • ½ teaspoon ground cumin, toasted
  • ½ teaspoon turmeric, toasted
  • ¼ cup pistachios
  • ¼ cup currants
  • 500 grams lean minced lamb
  • Good pinch of salt and pepper
  • 2 cups basmati rice or other uncooked long grain white rice, washed & drained
  • 2½ cups chicken stock, warmed
Method
  1. Preheat oven to 185C.
  2. In a hot pot, heat the Ghee and brown the onions, then add the garlic, ginger and aromatics. Stir and combine the pistachios and currants.
  3. Add lamb into the pot in chunks of mince and stir gently stir. Add rice and warmed chicken stock, season and combine.
  4. Cover the pot and place in the oven with the lid on for 18 – 25 mins at 185C.
  5. Serve with yoghurt and coriander.

Tagged Under

Recipes to consider

Trending