Lamb biryani
8
Points®
Total time: 8 hr 25 min • Prep: 20 min • Cook: 8 hr 5 min • Serves: 4 • Difficulty: Easy
Biryani is a traditional Indian rice dish that is flavoured with fragrant spices and meat. This lamb version is so tasty thanks to the slow-cooker infusing the rice and lamb with ginger, chilli, turmeric and garam masala making every mouthful authentically Indian.
Ingredients
Lamb leg roast, raw
400 g, (Buy 500g), cut into 3cm pieces
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (140g)
Fresh ginger
1 tsp, grated
Garlic
3 clove(s), crushed
Garam masala
1½ tsp
Ground turmeric
½ tsp
Chilli powder
¼ tsp
Ground cinnamon
¼ tsp
Cardamom
1¼ tsp, ground
Mango chutney
1 tbs
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Brown rice, dry
1 cup(s), (200g)
Dried saffron
½ tsp, threads
Skim milk
½ cup(s), (125ml)
Fresh coriander
½ cup(s), chopped
Instructions
1
Combine lamb, 1/3 cup (80g) yoghurt, ginger, garlic, garam masala, turmeric, chilli, cinnamon, cardamom and chutney in a 4.5 litre (18-cup) slow cooker and mix well.
2
Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Stir into lamb mixture. Cook, covered, on low for 7 hours (or high for 3 1/2 hours). Season with salt and pepper.
3
Towards end of cooking, cook rice in a large saucepan of boiling water for 20 minutes (see note). Drain. Combine saffron and milk in a small bowl. Set aside to infuse for 10 minutes.
4
Stir chopped coriander into lamb mixture. Spread rice over lamb and flatten gently. Pour saffron-infused milk over rice. Cook, covered, on high for 1 hour or until rice is cooked through. Serve topped with remaining yoghurt and extra coriander.
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