Spicy Biryani
14/7/2010
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Biryani is a rice based dish using a range of spices to create a fragrant dish. This recipe uses lamb but chicken and beef can also be used.
Ingredients
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| 1 tbsp | Vegetable oil |
| 1 | Onion |
| 1 tsp | Cumin seeds |
| 1 tsp | Mustard seeds |
| 1 tbsp | Indian curry paste |
| 450 g | Lamb |
| 1 | Red capsicum |
| 1 cup | Basmati rice |
| 1½ cups | Chicken stock |
| 2 | Tomatoes |
| 200 g | Spinach |
| 1 tbsp | Coriander |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat the oil in a frying pan and cook the sliced onion for 5 minutes until softened and browned. Stir in the cumin and mustard seeds, add the curry paste, lamb (cut into cubes) and sliced capsicum. Fry for 5 minutes until browned.
- Add the rice, chicken stock and chopped tomatoes and cook for 20 minutes until the stock has been absorbed. Take off the heat, cover and let the rice steam for 5 minutes.
- Meanwhile, microwave the spinach, then drain in a chopped colander (optional). Stir into the rice with the coriander and season with salt and pepper.
- Serve with some natural yoghurt and wedges of fresh lime.
Wine Match
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