My lamb biryani was one of my most popular recipes. When I wanted to cook for some friends who are vegan I swapped the butter for coconut oil, lamb for extra veg and added saffron to make it taste rich.
The key to making this biryani is cooking the curry and rice separately and then mixing them together with some freshly cooked onion.
Remember curry always tastes better the next day!
- Serves: 4
- Preparation to plate time: 1.5 hours
1 ½ cups of basmati rice (I recommend Tilda)
A large pinch of saffron strands
½ teaspoon of turmeric
1 teaspoon of coconut oil
3 onions, thinly sliced
4 cardamom pods, bashed
1 teaspoon of cumin seeds
4 cloves of garlic, finely chopped
2 inch piece of ginger, grated
1 chilies, chopped
1 heaped teaspoon of ground cumin
1 heaped teaspoon of ground coriander
1 tablespoon of garam masala
1 teaspoon of cinnamon
Salt and pepper to taste
3 medium size sweet potatoes, peeled and chopped
200g of frozen peas
100g of broad beans
3 carrots peeled and chopped
300ml of vegetable stock
50g of sultans
200g of cashew nuts
Juice of 1 lemon
Before you start preparing the ingredients wash the rice and then add to a pan with 3 cups of water, the saffron strands, turmeric and a little pinch of salt. Bring to the boil with the lid on the pan. Once it’s bubbled for a few mins take off the heat and leave.
Now heat a large, deep pan with the coconut oil. Throw in 1 onion, cardamom and cumin seeds and fry until the onion is slightly browned. Then add the garlic, ginger, chili, cumin, coriander, garam masala and cinnamon powder with any salt and pepper. Allow the ingredients to sizzle for a few minutes so you can smell that strong curry aroma.
Next add the carrots, potato, peas and beans with the vegetable stock and simmer on a low heat for 15 minutes.
Once the rice is steamed and cooked add it to the curry and stir in and continue to cook.
In a separate pan fry the other two sliced onions. When slightly yellowed add to the curry with the sultans, cashew nuts and lemon juice.
Garnish with the chopped coriander.