Try this Lamb Biryani recipe, or contribute your own.
Suggest a better description1. Heat the oil in a flameproof casserole, and soften the onion and garlic in it. Add all the spices, the lamb and the yogurt and stir unti the meat changes colour. 2. Remove from the heat, cover and leave to marinate for at least half an hour and preferably overnight. 3. Rinse the rice and cook it with the bay leaves in plenty of boiling water for 5-6 minutes, then drain and pour into the casserole. Sprinkle with chillis and pour over the lemon juice. Cover tightly and bake for 1 hour at Gas Mark 3/325F/170?C. Before serving, stir well to combine the lamb and rice. Divide the sliced onions into rings and arrange on the rice with the coriander leaves. NOTES : The addition of green chillis and chilli powder give it a powerful flavour. Serve it with a cooling dish like cucumber raita (cubed cucumber in natural yogurt). The ingredients list may look formidable, but when all the spices have been amassed, it is a simple dish to make.
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 6 | ||
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Calories: 1688 | ||
Calories from Fat: 297 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 63mg | 2 % | |
Potassium 746mg | 20 % | |
Total Carbohydrate 313.4g | 92 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 304.2g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1688
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