Quick spiced lamb biryani
You can certainly spend a lot longer making a biryani, but this is a great quick version for two.
From Ready Steady Cook
Ingredients
- 2 tbsp vegetable oil
- 陆 onion, finely chopped
- 陆 tsp turmeric
- 5 whole cardamom pods
- 1 tsp cumin seeds
- 陆 tsp chilli flakes
- 陆 tsp ground cinnamon
- 1 bay leaf
- 300驳/10陆辞锄 basmati rice, rinsed
- 陆 vegetable stock cube
- 400ml/14fl oz boiling water
- 200g/7oz lamb fillet, cubed
- 1 handful fresh coriander leaves, to garnish
Method
Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.
In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer.
Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender.
Pile the rice into a serving bowl and garnish with the coriander leaves.
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