Facebook Delhi Lamb Biryani Recipe | The Spice Tailor

Delhi Lamb Biryani

  • 2serves
  • 5mins prep
  • 20mins cook
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Delhi Biryani

Delhi Biryani

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Ingredients

  • 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. 

Method

  1. 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.
  2. Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
  3. 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.
  4. Gently massage the rice in the pouch to break up any lumps.  Layer the rice evenly on top of the ‘curry’.  
  5. 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).  
  6. 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. 

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