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Serves: 6

Ingredients

1 kg lamb, cubed
2 cups natural yoghurt
1 tsp garlic paste
2 tsp ginger paste
1/2 tsp saffron
pinch yellow food colouring
2 tsp salt
fresh green chillies, chopped, to taste
1 onion, chopped
1 tin peeled tomato, chopped
3 tbsp tomato puree
175 ml oil
3 large onions, sliced lengthways
6 potatoes, cut in pieces
2 tsp garam masala, powder
3 tbsp lemon juice
375 g basmati rice, soaked
for the Garam Masala
8 sticks cinnamon powder
8 cloves
8 pods cardamom pods

Source

This recipe had been sourced from A Taste of our Cooking

Healthy Hints

Lamb biryani is usually served on special occasions, but think about what else you may be eating at that meal. A samosa or two, perhaps? Two would add an average of about 300 extra calories! Try making biryani with less oil – no need to fry the potatoes and garam masala, and use lean meat.

Cooking Guide

1. Trim the fat around the meat and cut into large chunks. Wash and drain.

2. Mix the yoghurt, garlic, ginger, some saffron, a little yellow coloring, salt, green chilies, chopped onions, tomatoes, tomato puree and half the quantity of the whole garam masala. Marinate the meat in this mixture for 3-4 hours.

3. Transfer to a large non-stick saucepan and cook until the meat is tender.

4. Heat some of the oil in a sauté pan. Fry the 3 large onions until they are crisp and a rich brown color; remove and leave aside.

5. In the same oil fry the potatoes, remove and leave aside.

6. Add the fried onions (leaving some aside) and potatoes to pan with the meat mixture.

7. Add the Garam masala powder and Lemon juice. Mix well.

8. Heat a frying pan with the remaining oil to a high temperature. Add the remaining whole Garam Masala until they splutter. Pour half the quantity of the Garam Maslala onto the meat and cover immediately; keep covered for a few seconds. Save the rest for the rice.

9. Partially boil the pre-soaked rice in plenty of lightly salted water and drain.

10. Mix a little more yellow food coloring with some saffron strands in a few tablespoons of water.

11. Drizzle the yellow liquid, Garam masala and the remaining fried onions over the rice; simmer over a very low heat for about 15 minutes.

12. Serve the lamb masala on a bed of rice.