Devices & Accessories
Lamb biryani with vegetable curry
Prep. 15 min
Total 1 h 30 min
6 portions
Ingredients
Biryani
-
basmati rice rinsed and drained300 g
-
dried bay leaves2
-
extra virgin olive oil plus an extra 2 tsp40 g
-
sea salt2 tsp
-
extra virgin olive oil40 g
-
brown onions cut into wedges (3-4 cm)450 g
-
garlic cloves6
-
fresh green chilli cut into pieces, deseeded1
-
piece fresh ginger peeled, cut into pieces5 cm
-
green cardamom pods3
-
whole cloves3
-
cinnamon quill broken into halves½
-
ground cumin3 tsp
-
ground coriander1 ¼ tbsp
-
ground nutmeg1 pinch
-
ground turmeric2 ¼ tsp
-
Kashmiri chilli powder¾ tsp
-
natural yoghurt50 g
-
tomatoes cut into pieces150 g
-
boneless lamb leg steaks cut into cubes (3 - 4 cm)600 g
-
water550 g
Vegetable Curry
-
extra virgin olive oil20 g
-
fresh curry leaves15
-
black mustard seeds½ tsp
-
water270 g
-
potatoes cut into cubes (1- 2 cm)300 g
-
canned chopped tomatoes250 g
-
sea salt½ tsp
-
garam masala1 tsp
-
mixed vegetables of choice (see Tips)500 g
-
saffron threads2 pinches
-
milk2 tbsp
-
fresh coriander leaves only, to garnish½ bunch
Difficulty
easy
Nutrition per 1 portion
Sodium
1051.9 mg
Protein
28.7 g
Calories
2790.5 kJ /
666.9 kcal
Fat
28.5 g
Fibre
9.3 g
Saturated Fat
8.6 g
Carbohydrates
74.8 g
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