Lamb Biryani - easy!
A delicious Lamb Biryani with mushrooms bursting with spice!
Servings 4
Calories 381kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion peeled & finely chopped
- Thumb sized piece of Ginger peeled and finely chopped
- 2 cloves Garlic peeled and finely chopped
- 200 g left over lamb cut into chunks
- 1/2 - 1 teaspoon Chilli Powder depending on what heat you like
- 1 teaspoon Turmeric
- 1 teaspoon Garam Marsala
- 100 g Mushrooms halved or quartered
- 200 g Basmati Rice
- 400 ml water
- 1 stock cube chicken or lamb
- Handful of Fresh coriander leaves
- Salt & black Pepper
- Coriander leaves
- Plain Yoghurt for serving
Instructions
- Preheat your oven to 160C fan/ 325F / Gas 4
- In your heavy bottomed casserole dish (hob proof) put your olive oil and turn on the heat to medium
- Next add your onion, ginger, garlic, lamb and fry for 5 minutes, stiring
- Next add your Chilli Powder, Turmeric, Garam Marsala and mushrooms, stir and fry for a further 5 minutes, stiring
- Then add your rice and stock and  coriander leaves give it all a good stir and season with salt and pepper
- Pop the lid on your casserole (or cover tightly with foil) and pop in the centre of the oven for 30 minutes
- Remove and stir, making sure your rice is tender.If it looks a bit dry ad a splash more water
- Return the lid and leave to stand for 10 minutes on the side (do not put it back in the oven)
- Then simply serve with a dollop of yoghurt and fresh coriander leaves - yum!
Nutrition
Calories: 381kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 292mg | Potassium: 325mg | Fiber: 2g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg