Facebook Delhi Lamb Biryani Recipe | The Spice Tailor

Delhi Lamb Biryani

This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one, the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
  • 2serves
  • 5mins prep
  • 15mins cook
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one, the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
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Delhi Biryani

Delhi Biryani

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Ingredients

  • 2 tsp vegetable oil
  • 1 packet of The Spice Tailor Delhi Biryani (rice included)
  • 200g lamb rump steaks (cut into large chunks) or for a longer cook but tastier dish leg of lamb
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter
  • Crispy onions (optional)

Method

  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the whole spice sachet and sizzle for 20 seconds.
  2. Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
  3. Add the contents of base and main sauce pouches and simmer for 6-7 minutes or until done to your liking (45-50 minutes for leg cut). Add a little water as necessary, the sauce should be lightly creamy.
  4. Gently massage the rice in the pouch to break up any lumps.  Layer the rice evenly on top of the ‘curry’.  
  5. Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.  
  6. Cover and steam over the lowest heat for 5 minutes to allow the flavours to infuse.  
 
Saffron Milk:
  • Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half.  Spoon over the rice.
 
Crispy fried Onions:
  • Heat 3.5cm of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.

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