Summer Lamb and Dill Biryani
We created this Summer Lamb and Dill Biryani to share with your friends and family over Eid, but you can gather around a delicious plate of this all year round too.
Ingredients
1 large yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2” piece of fresh ginger, peeled and roughly chopped
3 green chillies, roughly chopped
1/4 cup whole milk yogurt
1 pound lamb loin, cut into chunks
13/4 cups water
1 cup Royal® Chef’s Secret Long Grain Basmati Rice
1 cup fresh dill, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/4 cup butter, melted
2 teaspoons chili powder
1 teaspoon ground cardamom
1 cinnamon stick
1/4 teaspoon ground cloves
2 teaspoons garam masala
1 large pinch saffron, soaked in 3 tbsp boiling water
Yogurt, naan bread, chutney and lime pickle, to serve
Preparation
- Put the onion, garlic, ginger, chilies and yogurt in a small food processor and purée. Place in a medium sized bowl and add the lamb and mix. Leave to marinate for 2 hours.
- Bring 13/4 cups water in a pan with a tight fitting lid to a boil.
- Add the rice and reduce to a simmer.
- Cover and cook for 15 minutes, or until water is absorbed.
- Stir in the dill and cilantro.
- Set aside.
- Heat 2 Tablespoons of butter in a large skillet over medium-high heat.
- Sauté the first 4 spices until fragrant.
- Add in the lamb and marinade and sauté, turning until the lamb starts to brown a little.
- Add garam masala, saffron and a splash of water, cover and simmer gently for 1 hour.
- Heat oven to 350°F. Layer the rice, lamb and cooking liquid in an oven safe dish. Cover and bake for 15 minutes. Remove from oven and uncover. Garnish with fresh dill and cilantro.
