Try this Lamb Biryani recipe, or contribute your own.
Suggest a better description1.Combine ginger, garlic, chilli, spices and mint in a medium glass bowl. Add lamb, stir to combine. Cover with plastic food wrap. Chill for 3 hours or overnight.
2. Heat oil in a large saucepan over moderate heat. cook and stir onion for 8-10 minutes or until golend brown. Transfer to a bowl.
3. Increase heat to high. cook lamb, in batches for 2 minutes or until seared. Transfer to bowl.
4. Return all lamb to pan along with bay leaves and yogurt. Reduce heat. Cover and simmer for 30-40 minutes or until lamb is tender. Season to taste with salt.
5. Add rice and 2 cups of water. Bring to the boil. Reduce heat simmer covered for 20 minutes or until rice is tender and liquid absorbed. Remove from heat. Cool slightly. Serve with extra yoghurt and mint.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 818 | ||
Calories from Fat: 71 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 48.5mg | 2 % | |
Potassium 668.1mg | 18 % | |
Total Carbohydrate 166.6g | 49 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 158.1g | ||
Protein 19.3g | 28 % | |
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: 818
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