4
10 min
40 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Pakistani spice
- 500 g lamb shoulder, cubed
- 1 onion, chopped
- 100 g tomato, chopped
- 200 g plain yoghurt*
- 150 ml chicken stock
- 1/2 cup frozen peas
- 1 unripe mango*, peeled and sliced
- 2-3 cups of rice par-cooked
- 1 tbsp lemon juice
HOW TO MAKE
Sauté ½ onion, 5 min. Add spice, sauté 1 min. Add lamb, sauté 5 min.
Add mango, tomato, yoghurt and stock, simmer 60 min, Stir in peas
Fry rest of the onion till crispy and golden. Set aside.
Spread par-cooked rice on top of the lamb, sprinkle with onion, turn off heat and cover, 20 min.
HOW TO SERVE
Season with lemon juice and garnish with fresh mint and coriander leaves
HINTS & TIPS
SIDES & CONDIMENTS
Add 2 tbsp of cashews and currants into the rice when cooking for extra texture and flavour. The best condiments are eggplant or tomato kasundi.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Swap peas for beans or spinach leaves.
REDUCE MEAT
250 g lamb chops + 250 g chickpeas
ALTERNATIVE
*unripe mango = 1 tsp tamarind concentrate.
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ORIGINS
Deriving from the Persian word ‘Birian’ meaning ‘fried before cooking’, Biryani was created by the Queen of the Mughal Empire, Mumtaz Mahal, in the 1600s to feed undernourished Indian Soldiers. To create a sustaining meal of carbohydrates and protein, a layered dish of golden fried rice and spiced meat was made. Since its conception, many variations have arisen with additions like fruit and nuts, particularly in Pakistani regions.
