Lamb Biryani
A one-pot dish that takes a little time to prepare and looks after itself in the oven while you get on with your life or join your guests for a glass of wine. We use GABA rice for fibre and nutrients...
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Cooking tools:
- Food processor
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Slotted spoon
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Parchment paper
- Kitchen timer
Ingredients
- 2 onions, one sliced, another roughly chopped
- 2 garlic cloves
- 3cms fresh ginger, chopped
- 3cms fresh turmeric, chopped
- 3tbsp ground almonds
- 1 red chilli, deseeded
- Large bunch of coriander leves and stalks
- 3-4tbsp rapeseed oil
- Handful raisins
- A handful of flaked almonds
- 500g cooked leg of lamb (or raw if you are starting from scratch), cubed
- Dry Spices: 1tsp ground coriander, 1tbsp ground cumin, 1/2tsp ground cinnamon
- 200ml Greek yogurt (or coconut)
- 300g brown basmati rice
- 1lt chicken stock
- Pinch of saffron
- 50g organic butter or coconut oil
- Salt
- pepper
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