Our top 3 of 7 Biryani recipes
- Lamb Biryani
- Patak's Vegetable Biryani (dum Subz Biryani)
- Lamb & Veg Biryani
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- 20 small pieces Lamb pieces
- 1 bowl cooked Basmati rice
- 2 Large onions - sliced
- 1 inch Crushed ginger
- 1 Onion
- 5-6 Whole almonds
- 1 pot Creamy yogurt
- per taste Salt
- ½ tea spoon Turmeric powder
- ½ tea spoon Red chilli powder
- ¾ tea spoon Coriander-cumin powder
- handful Sultaras
- 2 table spoons Ghee (purified butter)
- 1 table spoon Saffron (disolved in a little warm water)
- Handful Hacked almonds
- Place ghee/butter in a sauce pan, add the two large onions and let fry until golden brown.
- Add lamb pieces and cook on high heat until lamb turns brown.
- Add the paste, all of salt, turmeric powder, red chilli powder, coriander-cumin powder and let it cook until lamb is half-cooked.
- Add little yogurt at a time and keep stirring constantly.
- Let it cook until meat is cooked.
- Add the saffron water to the cooked rice.
- Arrange in a serving dish layers of rice and lamb.
- Decorate with hacked almond and sultaras.
This is a delicious Biryani (spiced rice dish) which is the perfect main meal. Not a saucy curry, it is completely different - sort of like a paella of Indian cuisine - it has become an Indian restaurant favourite. Dum refers to a slow cooking method. The food is placed in a pot and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. This is delicious, but if you feel like a hassle-free Biryani, check out our new oven-bake Easy Biryani cooking sauces
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- 350g Basmati rice
- 4 tbsp. Vegetable oil
- 2 Medium onions. sliced
- 1 Medium red onion. chopped
- 2 cloves Garlic. chopped
- 5 cm piece Root ginger peeled and finely sliced
- 1 Green chilli. finely chopped
- 4 tbsp. Patak’s Biryani Paste or Tikka Masala Paste
- 2 Ripe tomatoes. chopped
- 2 tbsp. Yoghurt
- 75g Baby carrots. top removed
- 75g Baby corn. halved
- 75g Asparagus tips. cut into ½
- 100g Button mushrooms. cleaned and chopped
- 150g Fresh assorted exotic mushroom. sliced
- 3 tbsp. Chopped fresh coriander
- 2 tbsp. Chopped fresh mint
- 15g Mixed dried mushrooms
- 2.5 cm piece Cinnamon stick
- 5 Green cardamom pods
- 2 Bay leaves
- pinch Saffron strands
- 2 tbsp. Unsalted cashew nuts. halved
- 2 tbsp. Sultanas
- 200g Whole-wheat flour
- to taste Salt and black pepper
- 1. Place the rice in a sieve and rinse it in several changes of warm water. Drain.
- 2. In a pan heat three tbsp of oil and fry the sliced onions until golden brown. Remove from the pan and drain on absorbent paper. In the same oil, sauté the red onion for five minutes. Add the garlic, green chilli and one tsp of ginger, cook for one minute before adding three tbsp of Patak’s Biryani Paste or Tikka Masala Paste. After two minutes stir in the tomatoes and cook for four minutes. Add the yoghurt and cook for a further two minutes.
- 3. Add the baby carrots, baby corn, asparagus, exotic and button mushrooms. If the mixture is too thick add a little water. Simmer for one minute, then remove from the heat. Add one tbsp of coriander and one tbsp of mint. Season to taste and set aside.
- 4. Meanwhile, cook the rice, place the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom, bay leaves, saffron and one tbsp of Patak’s Biryani Paste or Tikka Masala Paste. Cover the rice with boiling water and return to the boil. Simmer for eight minutes or until the rice is just tender but with a little bite. Drain and discard the whole spices.
- 5. Grease the base of a casserole dish (or an ovenproof dish) with one tbsp of oil and add a layer of the aromatic rice. Sprinkle with some coriander, mint, ginger, cashew nuts and sultanas. Add a layer of the vegetable masala and then sprinkle with some coriander and mint. Repeat the layering until all the rice and vegetable masala has been used. Finish with a sprinkle of coriander, mint, nuts, sultanas and the fried sliced onions.
- 6. Preheat the oven at 200°C/400°F/Gas Mark 6. In a bowl mix together the whole-wheat flour, one tsp of salt and some water to form a dough. Roll into a sausage shape. Press this onto the edge of the casserole dish. Put the lid firmly on top and place on a medium heat on the hob for two minutes (this allows the steam to begin). Then bake in the oven for 20 minutes. Remove from the oven and leave to stand for five minutes before breaking the seal before serving.
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- 500g lean lamb leg steaks, cut into bite sized chunks
- 250g green beans, trimmed and cut into 2cm pieces
- 50g baby leaf spinach, chopped
- fat free natural yogurt
- low calorie spray
- 1 large carrot, peeled and cut into 2cm pieces
- 3 cardamon pods, crushed
- 2 cloves
- ½tsp turmeric
- 1 cinnamon stick
- 1tbsp mild curry powder
- 250g dried basmati rice
- 500ml lamb stock
- paprika, to serve
- 1. Spray the large non stick pan with low calorie cooking spray and stir fry the lamb until brown on all sides. Add the green beans, carrot and spices, and stir fry for 2-3mins.
- 2. Pour in the rice and stock and stir well. Bring to the boil, cover tightly with a lid, then cook for 15mins on a medium-low heat or until the rice is tender. Stir through the spinach, put the lid back on and leave to steam, undisturbed., for 5mins before serving with a little yogurt sprinkled with paprika.