Dinner ideas

Lamb byriani

Lamb byrianiAustralian Women's Weekly
1H 30M



1.Soak the saffron threads in 2 tablespoons of the milk; set aside.
2.Wash the rice and drain thoroughly. Put the rice into a large saucepan along with the cardamom pods, cloves, bay leaves, star anise, cinnamon stick and salt. Cover with 2 litres of water and set aside for 20 minutes.
3.Heat the olive oil in a small frying pan and cook the onions for 5 minutes or until softened. Remove from the heat and add them to a bowl with the yoghurt, mint leaves, ginger, garlic, dried chillies, carroway seeds and nutmeg. Season with a little sea salt. Stir to combine.
4.Put diced lamb into the base of a heavy-lidded casserole dish and cover with the yoghurt marinade. Set aside for 30 minutes.
5.Cook the soaking rice over a high heat for 10 minutes or until it is half cooked. Remove from the heat and drain thoroughly. Drizzle the saffron and milk over the marinating meat. Cover the meat with the rice and then sprinkle with the remaining milk and lime juice.
6.Cover with a lid and cook on a high heat for 10-12 minutes. Reduce the heat to low and cook for another 40 minutes. Remove from the heat and set aside for 10 minutes.
7.Spoon the rice and lamb onto a serving platter and top with toasted almonds.

Suitable to freeze. Not suitable to microwave. The lamb can be marinated overnight for extra flavour. If you like a bit of sweetness in your curries, you can also add currants to the rice.


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