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Lamb biryani with vegetable curry

Lamb biryani with vegetable curry
4.1 42 ratings
Prep. 15 min
Total 1 h 30 min
6 portions
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Ingredients

Biryani
  • basmati rice rinsed and drained
    300 g
  • dried bay leaves
    2
  • extra virgin olive oil plus an extra 2 tsp
    40 g
  • sea salt
    2 tsp
  • extra virgin olive oil
    40 g
  • brown onions cut into wedges (3-4 cm)
    450 g
  • garlic cloves
    6
  • fresh green chilli cut into pieces, deseeded
    1
  • piece fresh ginger peeled, cut into pieces
    5 cm
  • green cardamom pods
    3
  • whole cloves
    3
  • cinnamon quill broken into halves
    ½
  • ground cumin
    3 tsp
  • ground coriander
    1 ¼ tbsp
  • ground nutmeg
    1 pinch
  • ground turmeric
    2 ¼ tsp
  • Kashmiri chilli powder
    ¾ tsp
  • natural yoghurt
    50 g
  • tomatoes cut into pieces
    150 g
  • boneless lamb leg steaks cut into cubes (3 - 4 cm)
    600 g
  • water
    550 g
Vegetable Curry
  • extra virgin olive oil
    20 g
  • fresh curry leaves
    15
  • black mustard seeds
    ½ tsp
  • water
    270 g
  • potatoes cut into cubes (1- 2 cm)
    300 g
  • canned chopped tomatoes
    250 g
  • sea salt
    ½ tsp
  • garam masala
    1 tsp
  • mixed vegetables of choice (see Tips)
    500 g
  • saffron threads
    2 pinches
  • milk
    2 tbsp
  • fresh coriander leaves only, to garnish
    ½ bunch

Difficulty

easy

Nutrition per 1 portion

Sodium 1051.9 mg
Protein 28.7 g
Calories 2790.5 kJ / 666.9 kcal
Fat 28.5 g
Fibre 9.3 g
Saturated Fat 8.6 g
Carbohydrates 74.8 g

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