There are so many lamb biryani recipes out there, so I feel a bit lame adding my own spin on it, especially as it’s not the most authentic, doesn’t come with an awesome story about my mother and grandmother cooking it all through my childhood, and probably isn’t the best out there. But I’ve tried many biryani recipes, and this is by far my favourite to cook at home, so I’m adding it here for ease of access. Also, Master12 just declared it his favourite meal, and that’s pretty big coming from such a little foodie.
Then again, this IS the kid whose rating scale for the past 10 years has been thumbs up/thumbs down, and almost nothing gets a thumbs down, so…
Either way, it IS a crowd pleaser. The rice is fluffy, the lamb is melt-in-your-mouth tender, the spices are warm, and the craisins are a sweet, tart contrast. There were no leftovers, even though it serves 5 people, and only 4 people live here. Miss9 doesn’t eat as quickly as her brother and dad, and missed out, much to her chagrin. There was pouting. It was that good. It’s also relatively cheap (as far as lamb dishes go, and assuming you have a well stocked spice rack), very quick and super easy, and pretty low calorie at 480 calories per (not small) serve.
1/2 cup Greek yoghurt (plus 5tsp greek yoghurt, to serve )
500g lamb steaks, cut into small dice
2 cloves garlic, minced
1/2 tsp cayenne pepper (or to taste, this isn’t super spicy but does have a kick)
1 tsp cumin
1tsp garam masala
2tsp ground coriander
Salt, to taste
1tbs olive oil
1 onion, finely diced
1 cinnamon stick
1 1/2 cups basmati rice
2 3/4 cups beef stock
1/3 cup craisins
50g baby spinach
1/3 cup flaked almonds
5tsp mango chutney, to serve
- In a large glass or ceramic bowl, combine lamb, yoghurt and spices (except for cinnamon stick). Reserve.
- In a large fry pan, heat oil over medium heat. Add onion and cinnamon stick, and cook for 5 minutes until onion is soft and translucent.
- Add rice, and cook, stirring, for one minute.
- Stir in lamb mixture. Add stock and craisins, stirring to combine well. Cover and simmer for 20 minutes until water has been absorbed and lamb is cooked through.
- Turn off the heat and remove the lid. Cover the pan with a clean, dry tea towel and replace lid. Let stand for 5 minutes.
- Fluff the rice by mixing well. Add spinach and almonds, and stir until spinach has wilted.
- Transfer to bowls and serve, topped with extra yoghurt, mango chutney and black pepper.