Quick Lamb Biryani

Serves 10 (300g portions)

Ingredients:

LAMB

• ¼ cup rice bran oil

• 500g onions, sliced

• 250g onions, finely diced

• 1.2kg leg of lamb, cubed

• 400g Barker’s Professional Butter Chicken Paste

• 1 cup water

• 2 cups diced tomatoes

RICE

500g Basmati rice (washed and rinsed serveral times then soaked in cold water for 30 minutes)

• ¼ cup rice bran oil

• 12 cardamom pods

• 1 cinnamon stick - or 1 tsp cinnamon

• 2 bay leaves

• 5 or 6 saffron threads

• 1 tsp salt

• ½ cup chopped fresh coriander

Method:

LAMB

1. Quickly sauté the sliced onions in 2 tbsp of oil until golden brown - remove to absorbent paper.  Set aside for finishing.

2. Sweat the diced onions in the remaining oil.

3. Add the diced lamb and brown in batches.  Once all the lamb is sealed return all into the pan and add the Barker’s Professional Butter Chicken Paste. 

4. Coat all of the lamb with the paste and cook gently until fragrant.

5. Add the water to prevent from catching on the pan.

6. Add the tomatoes and yoghurt. Simmer for approximately 30 minutes.

RICE

1. Drain the rice.

2. In another heavy pan heat the oil and add rice, cardamon, cinnamon and bay leaves.  Stir while cooking for four to five minutes.

3. Add the saffron and salt.

4. Cover the rice with boiling water (two parts water to one part rice).  Simmer until cooked - approximately fifteen to twenty minutes.

5. When both the rice and lamb are cooked combine in a greased ovenproof dish.  Cover with a piece of baking paper.

6. Bake in a moderate oven for 15 to 20 minutes.

7. Serve garnished with the fried, sliced onions and fresh coriander.

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