Lamb biryani

Lamb biryani

Traditionally a feast dish, this is best made in a large amount for lots of people to enjoy!

By , 21 September 2015
Lamb biryani
  • Ready in: 80 mins
  • Serves: 6
  • Price: £1.98 per serving
Nutritional Info
Each 306g serving contains
  • Fat 26
    37%
  • Sat Fat 7.1
    35%
  • Sugar 10
    11%
  • Salt 0.64
    11%
  • Cals 625
    31%
of your reference intake.
Typical energy values per 100g: 855kJ/204kcal.
Ingredients
  • 1 large onion
  • 3 tbsp sunflower oil
  • 25g blanched almonds
  • 50g sultanas
  • 2 garlic cloves, finely chopped
  • 2 tsp grated fresh root ginger
  • 3 tbsp Asda Mild Curry Powder
  • 2 x 297g packs Asda Diced Lamb
  • 2 large tomatoes, chopped
  • 1 heaped tsp chopped fresh mint
  • 2 tbsp Asda Garam Masala
  • 2 tbsp chopped fresh coriander
  • 2 x 340g packs Asda Pilau Rice (from the ready-meals chiller)
Method
  • Halve the onion and thinly slice half of one piece. Chop the rest. Heat 1 tbsp of the oil in a non-stick frying pan and fry the sliced onion until golden. Lift out with a slotted spoon, leaving the fat in the pan, and put on a plate lined with kitchen paper.

  • Add the almonds to the pan and cook until they start to turn golden. Put on a plate with the onion.

  • Add the sultanas and cook for a few seconds. Add to the almonds and set aside.

  • Tip any fat left in the pan into a saucepan, add the remaining oil and the chopped onion and cook until soft. Add the garlic and ginger and cook for another 1-2 minutes. Stir in the curry powder and stir for a minute.

  • Add the lamb and stir so it’s well coated, then add the tomato and mint. Add 4 tbsp water, cover the pan and cook over a very low heat for 25 minutes. Stir occasionally and add a little water if it starts to stick.

  • Stir in the garam masala and the coriander and cook for another 5 minutes.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a casserole dish and spread a third of the rice in the base. Top with half the lamb. Repeat the layers, finishing with the rice.

  • Cover and cook in the oven for 20 minutes. Serve with the onion slices, almonds and sultanas on top.