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.
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|1 tbsp||Vegetable oil|
|1 tsp||Cumin seeds|
|1 tsp||Mustard seeds|
|1 tbsp||Indian curry paste|
|1 cup||Basmati rice|
|1½ cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
- 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.
This dish is best matched with
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