Delhi Lamb Biryani
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp. vegetable oil
- 200g diced lamb leg (for a slow-cook, but tastier restaurant-style dish) or diced rump steaks (for a quick cook)
Optional finishing ingredients: A few small cubes of butter, a large handful of crispy fried onions and 2 tbsp. saffron infused milk (good pinch of saffron heated in 3 tbsp. milk, reduced a little and left to infuse), yoghurt and pomegranate seeds, or fresh cilantro.
- Heat the oil in a medium-size lidded pan. Add the spices from the spice pouch, including the chilli if you would like extra heat, and sizzle for 20 seconds.
- Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
- Add the sauce from the small pouch and a splash of water, cover and simmer for 6-7 minutes, or if using rump until done to your liking (45-50 minutes for leg cut). The finished sauce should be lightly creamy, so add a little water if necessary.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter (if using) and sprinkle a handful of the crispy onions and the saffron milk over the top (if using).
- Cover and steam over the lowest heat for 5 minutes, or until steam escapes when you take off the lid. Serve with extra crispy onions and some chopped cilantro if you like.
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp. vegetable oil
- 200g diced lamb leg (for a slow-cook, but tastier restaurant-style dish) or diced rump steaks (for a quick cook)
Optional finishing ingredients: A few small cubes of butter, a large handful of crispy fried onions and 2 tbsp. saffron infused milk (good pinch of saffron heated in 3 tbsp. milk, reduced a little and left to infuse), yoghurt and pomegranate seeds, or fresh cilantro.
- Heat the oil in a medium-size lidded pan. Add the spices from the spice pouch, including the chilli if you would like extra heat, and sizzle for 20 seconds.
- Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
- Add the sauce from the small pouch and a splash of water, cover and simmer for 6-7 minutes, or if using rump until done to your liking (45-50 minutes for leg cut). The finished sauce should be lightly creamy, so add a little water if necessary.
- Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
- Dot over a few small cubes of butter (if using) and sprinkle a handful of the crispy onions and the saffron milk over the top (if using).
- Cover and steam over the lowest heat for 5 minutes, or until steam escapes when you take off the lid. Serve with extra crispy onions and some chopped cilantro if you like.