Healthy rice recipe for 6 people, takes only 50 mins; recipe has lamb neck, garlic clove, ginger, sunflower oil, onion, cumin seeds, nigella seeds, madras spice paste, basmati rice, curry leaves, chicken stock, paneer, spinach, coriander, green chillies and yogurt.
Lamb biryani
Course: Healthy rice
Servings
6
servings
Prep time
10 mins
Ingredients
- Yogurt: plain yogurt
- Coriander: chopped coriander
- Garlic Clove: 4 garlic cloves, grated
- Onion: 1 large onion, chopped
- Sunflower Oil: 1 tbsp sunflower oil
- Chicken Stock: 400ml good-quality lamb or chicken stock
- Ginger: 1 tbsp finely grated ginger
- Paneer: 100g paneer, chopped
- Basmati Rice: 200g basmati rice, rinsed well
- Spinach: 200g spinach, cooked and water squeezed out
- Cumin Seeds: 1 tbsp cumin seeds
- Nigella Seeds: 1 tbsp nigella seeds
- Lamb Neck: 400g lamb neck, cut into small cubes
- Madras Spice Paste: 1 tbsp Madras spice paste
- Curry Leaves: 8 curry leaves
- Green Chillies: sliced green chillies
Directions
- Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
- Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
