Créé avec l’IA
Lamb Biryani
120 min 600 kcal par portion Avancé
Ingrédients
4 Portions
- lamb500 g
- basmati rice300 g
- onions200 g
- tomatoes150 g
- yogurt100 g
- biryani masala50 g
- ginger-garlic paste30 g
- green chilies10 g
- saffron5 g
- ghee30 g
- mint leaves10 g
- coriander leaves10 g
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat 15g of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
- 3
Add the ginger-garlic paste and green chilies to the pot and sauté for 2 minutes.
- 4
Add the lamb pieces and cook until they are browned on all sides.
- 5
Stir in the biryani masala, tomatoes, and yogurt. Cook for 10 minutes until the tomatoes are soft and the mixture is well combined.
- 6
Add 500ml of water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the lamb is tender.
- 7
In a separate pot, bring 1 liter of water to a boil. Add the soaked rice and cook until it is 70% cooked. Drain the rice.
- 8
Preheat the oven to 180°C (350°F).
- 9
