Why are air fryers flying off shelves? Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all biryani rice to 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. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
This post may contain affiliate links. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Rahul It took me absolutely no effort to bring you this biryani recipe. In short, I literally ate, slept, and breathed biryani until I could proudly publish this most-beloved, highly requested recipe and do it justice. What Is The Perfect Rice To Meat Ratio For Biryani?
