Easy Baked Lamb Biryani

An Indian favourite, this biryani recipe is packed with flavour and is the perfect dinner for two
Easy Baked Lamb Biryani
ITP Images
Easy Baked Lamb Biryani
October 13, 2019
Level Intermediate
Preparation Time 15 minutes (plus marination time)
Cooking Time 35 minutes
Serves 2
PHOTO BY Aasiya Jagadeesh
RECIPE BY Mia Blundell
FOOD STYLING BY Mia Blundell

INGREDIENTS

400g spinneysFOOD Lamb Leg, deboned and cubed
40g ginger, peeled and grated
5 garlic cloves, peeled and crushed
2 tbsp olive oil
spinneysFOOD Salt, to taste
1 onion, peeled and sliced
40g butter
200g spinneysFOOD Basmati Rice
½ tsp nutmeg
1 tsp spinneysFOOD Fine Turmeric
1 tbsp curry powder
6 spinneysFOOD Cardamom Pods, split open
1 spinneysFOOD Cinnamon Stick
3 whole green chillies
1 tsp spinneysFOOD Cumin Seeds
2 spinneysFOOD Bay Leaves
100g frozen peas
40g raisins
450ml chicken stock

To serve

spinneysFOOD Fresh Mint, leaves picked (optional)
40g flaked almonds, toasted

METHOD

  • 1

    Place the lamb, ginger, garlic and olive oil in a medium-sized bowl with a generous pinch of salt. Mix together and cover with cling film. Place in the fridge overnight.

  • 2

    Preheat the oven to 180°C, gas mark 4.

  • 3

    Fry the onion in butter for 7-9 minutes, until caramelised.

  • 4

    Add the marinated lamb and fry for 5 minutes, until browned all over.

  • 5

    Add the rice, nutmeg, turmeric, curry powder, cardamom pods, cinnamon stick, green chillies, cumin seeds and bay leaves to the pan and fry for 2 minutes.

  • 6

    Transfer everything to a casserole dish.

  • 7

    Add the frozen peas, raisins and chicken stock to the dish and cover loosely with aluminium foil.

  • 8

    Bake in the oven for 25-35 minutes, until all the liquid has evaporated, the rice is tender and the grains are starting to separate from one another.

  • 9

    Garnish with the mint leaves and toasted almond flakes.

ALSO TRY

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