Lauren - Curry

Spiced Lamb Biryani

Sophie Mitchel - Ready Steady Cook

So after a weekend at home cooking in the kitchen with her mummy, Henri decided on curry for her next post. On a weekend when I was supposed to be making ecalirs for the pastry post I ended up making this beautiful one pot. As with previous posts I deviated from the recipe as I had already cooked a joint of lamb so I used that. This one pot wonder is warm and comforting, perfect for this change in weather. 

I think it is safe to say that this is not a traditional biryani recipe but to have it ready in less than 30 minutes makes it perfect for an after work supper. As well as being easy to cook you'll probably find you have all the ingredients, especially the spices, to hand. I think I spent more time scrubbing the pot after than shopping for and making this meal together.

Ingredients

• 2tsbp vegetable oil
  ½ onions, finely chopped
  ½ tsp turmeric
  ½ tsp cumin seeds
  ½ tsp chilli flakes
  ½ tsp ground cinnamon
  1 bay leaf
  300g/10½oz long grain rice
  1 chicken stock pot, dissolved in 400ml boiling water
  150g lamb - I had a joint already cooked
  1 handful fresh coriander to garnish     
  
  
  

  
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  Method
  Heat 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 pot in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer.
  
  
  Add your cooked lamb to the rice (or brown in batches and then add to the pan if you are using un-cooked lamb), 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.