Invite your friends over and delight them with this aromatic and simple-to-prepare lamb biryani. Pair it with your favorite Indian side dishes for a festive gathering.
25 minutes
Invite your friends over and delight them with this aromatic and simple-to-prepare lamb biryani. Pair it with your favorite Indian side dishes for a festive gathering.
Balti Curry Paste
tablespoons
Lean Lamb Leg Steak Or Neck Fillet, cubed
0 oz
Basmati Rice, rinsed
0 oz
0.25 fluid ounces
0 oz
1. Prep the Ingredients
Rinse the basmati rice under cold water until the water runs clear; drain well. Cube the lamb leg steak or neck fillet into bite-sized pieces.
2. Brown the Lamb
Heat a large pan over medium heat. Add the Balti curry paste and cook until it becomes fragrant. Add the lamb cubes to the pan and sear them on all sides until browned.
3. Simmer the Biryani
Pour the rinsed rice into the pan with the lamb. Add the lamb or chicken stock and stir the mixture thoroughly to combine. Bring the mixture to a boil. Once boiling, cover the pan with a lid and reduce the heat to medium. Let it cook for 15 minutes, or until the rice is tender.
4. Steam the Spinach
Stir the fresh spinach into the pan, ensuring it is evenly distributed. Replace the lid and remove the pan from the heat. Allow the biryani to steam, undisturbed, for 5 minutes. The residual heat will wilt the spinach perfectly.
Basmati rice is non-negotiable for an authentic biryani. Choose long-grain, aged Basmati rice for its fragrance and ability to stay fluffy and separate after cooking.
Marinate the lamb for at least a few hours, preferably overnight, to deepen the flavors and tenderize the meat. Use a mixture of yogurt, ginger, garlic, and a blend of biryani spices for the marinade.
Choose a cut of lamb with some fat, such as shoulder or leg, which will render down and add richness to the dish. Ensure the lamb is cut into uniform pieces to cook evenly.
Rinse the rice until the water runs clear to remove excess starch, which causes clumping. Soak the rice for at least 30 minutes before cooking to ensure even cooking and to intensify the grains' length.
Let the biryani rest for about 10 minutes before serving to allow flavors to settle and steam to distribute moisture evenly.
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