Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced biryani rice recipe perfection. Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours. Heat the oil in a casserole.
Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil.
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side. Curated cheese, delivered straight to your door.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Biryani recipe One of the most requested recipes is finally here! Biryani, we can’t get enough of you! Chicken Biryani on a large serving platter, garnished with coriander with a side of minted yoghurt. WHAT IS BIRYANI, AND WHY DO I LOVE IT SO MUCH?
The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath. So in a nutshell, it’s every curry loving-carb monsters’ dream come true. It’s got my name written all over it! You’ll find variations of Biryani all across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India.
Hyderabad-style biryani in India where meat and rice are layered and cook in a sealed pot over fire. The latter is the style of biryani I’m sharing today. Biryani that’s a huge favourite among locals. Hands down, the best ethnic restaurant I know in the upper northern beaches.
The pot is then covered and cooked over a low heat for about 25 minutes during which time the rice absorbs the aromas and flavours of the curry underneath, whilst still being beautifully fluffy. Did you almost lose control too? There’s subtle flavourings used for the rice, and a load more used for the curry sauce. There’s a lengthy list but there’s nothing exotic here, you can find all these spices at everyday supermarkets here in Australia. Some recipes call for Asafoetida which is an Indian spice that requires a trip to an Indian grocer. We tried it with and without, and I swear we could not taste a difference.