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Photo of Lamb biryani by WW

Lamb biryani

12
Points®
Total Time
8 hr 25 min
Prep
20 min
Cook
8 hr 5 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of Lebanese cucumber and rocket leaves.TIP: It’s important to only par-cook (partially cook) the rice so it does not go too soft in the slow cooker.

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