Our take on the classic Lamb Biryani. Basmati rice, lamb mince, spices and coconut milk, baked until fragrant and fluffy – served topped with sweet and crispy roasted vegetables, roasted almonds, fresh coriander and a dollop of yoghurt.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prep chop the vegetables (store together in an airtight container in the fridge).
- 1 cauliflower (cut into florets)
- 1 red onion (sliced)
- 1 red capsicum (sliced)
Make the spice mix for the lamb biryani (store in an glass jar in the pantry).
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 Tbsp curry powder
- 2 tsp garam masala
Roast ⅓ cup of almonds (allow to cool and then transfer to an airtight container in the pantry).
Tips
Tips
- We cooked the lamb biryani in a large cast iron pan with a lid. If you don’t have a pan with a lid simply cook in a fry pan and transfer to an ovenproof dish with either a lid or cover with tinfoil.
- You want to get the vegetables nice and crispy and caramelised on the outside. You might need to use two baking trays so you don’t overcrowd the veggies causing them to steam.
Shortcuts
Vegetables
- You can do a mixture of eggplant, capsicum, zucchini and onion and remove the cauliflower.
Protein
- To make this dish vegetarian you can make our Chickpea and Eggplant Biryani. Follow all the same instructions but instead of frying off the mince fry off 400g of tinned chickpeas (drained and rinsed) with the spices before adding the raisins, stock and coconut milk. Cut 1 eggplant into cubes and roast with the rest of the vegetables.
Other
- If you don’t like raisins you can leave them out.
Ingredients
Roasted Vegetables
- 1 cauliflower (cut into florets)
- 1 red onion (sliced)
- 1 red capsicum (sliced)
- 1 Tbsp curry powder
- 1 Tbsp coconut oil or olive oil
- Salt and pepper
Lamb Biryani
- 1 Tbsp butter or coconut oil
- 500g lamb mince
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 Tbsp curry powder
- 2 tsp garam masala
- 1 ½ cups basmati rice
- ¼ cup raisins
- 350ml stock or water
- 400ml coconut milk or cream
- Salt and pepper
Serve with
- ⅓ cup coriander (roughly chopped)
- ⅓ cup almonds (roasted and roughly chopped)
- ⅓ cup greek yoghurt
Method
- Preheat the oven to 200 degrees fan bake.
- Add the cauliflower, red onion and capsicum onto a large baking tray (you might need to use two depending on the size of your oven). Drizzle generously with the oil and season with the curry powder, salt and pepper; toss well. Set aside while you prepare the lamb biryani.
- Melt the butter or coconut oil in a large sauté pan over a high heat. Add the lamb mince and fry for a few minutes before adding the garlic, ginger, cumin seeds, coriander seeds, curry powder, garam masala and season with salt and pepper. Cook for 6-8 minutes until the mince has nicely browned and any moisture has evaporated.
- Add the rice, raisins, stock and coconut milk; bring to a boil. Once boiling, remove from the heat, pop the lid on and transfer to the oven to cook for 30 minutes.
- Pop the vegetables in the oven as well – they should take the same amount of time as the biryani. The veggies should be tender and slightly crispy after 30 minutes – if not, remove the biryani from the oven and allow it to sit while the veggies finish cooking.
- Once you’re ready to serve, top the lamb biryani with the roasted vegetables, and sprinkle over the coriander, almonds and a spoonful of yoghurt.
Variations
Vegetables
- You can do a mixture of eggplant, capsicum, zucchini and onion and remove the cauliflower.
Protein
- To make this dish vegetarian you can make our Chickpea and Eggplant Biryani. Follow all the same instructions but instead of frying off the mince fry off 400g of tinned chickpeas (drained and rinsed) with the spices before adding the raisins, stock and coconut milk. Cut 1 eggplant into cubes and roast with the rest of the vegetables.
Other
- If you don’t like raisins you can leave them out.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox