Sunday, November 25, 2012

Lamb biriyani recipe

Photo: Lamb biriyani recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lamb biriyani Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lamb biriyani.  

A delicious one-pot wonder, biryani can be served on its own or as part of a banquet


600g diced lean lamb
1/2 cup balti curry paste
2 tablespoons vegetable oil
2 medium brown onions, thinly sliced
1 1/2 cups doongara rice
400g can diced tomatoes
100g baby spinach
1/3 cup flaked almonds, toasted
1 long red chilli, thinly sliced
1/3 cup fresh coriander leaves
plain yoghurt, to serve


Combine lamb and curry paste in a bowl. Toss lamb to coat. Set aside. Heat half the oil in a saucepan over medium-high heat. Cook onions, stirring, for 5 minutes or until browned. Remove to a plate.

Add remaining oil to pan. Cook lamb mixture, stirring occasionally, for 5 minutes or until browned. Return half the onions to pan. Add rice, tomatoes and 1 1/2 cups hot water. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until rice is tender and liquid absorbed.

Stir in spinach and half the almonds. Cook for 2 minutes or until spinach is just wilted. Top biriyani with remaining onion, almonds, chilli and coriander. Serve with yoghurt.


Energy 3094kJ
Fat saturated 5.00g
Fat Total 30.70g
Carbohydrate sugars -
Carbohydrate Total 70.20g
Dietary Fibre 7.70g
Protein 41.50g
Cholesterol 98.00mg
Sodium 1366mg

Super Food Ideas - December 2007 , Page 76
Recipe by Cathie Lonnie 

More Middle Eastern Recipes: 
Lamb with hummus and tabouli platter

Lamb kofta with Lebanese bread and hommus 
Lamb, feta and lentil fattoush 
Middle Eastern Roast Lamb with Tahini Sauce 
Spiced Lamb Shoulder 
Tagine of Lamb Stracotto with Spring Onions

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