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Lamb Mince Biryani

17th March 2014
Written by: Admin

Nutritional Analysis provided by Saffron
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Serves: 20
Preparation: 20 Minutes
Cooking: 90 Minutes

  • 1.5kg (31/2lb) lamb mince
  • 5 medium tomatoes, peeled and chopped
  • 5 medium potatoes, peeled and quartered
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 1 x 2.5 ml sp (1/2tsp) chilli powder
  • 1 x 2.5 ml sp (1/2tsp) ground black pepper
  • 1 x 2.5 ml sp (1/2tsp) ground turmeric
  • 1 x 5 ml sp (1tsp) ground cumin
  • 4 x 15 ml sp (4tbsp) vegetable oil
  • 3 x 15 ml sp (3tbsp) plain yogurt
  • 2 x 15 ml sp (2tbsp) chopped mint leaves or
  • 1 x 5 ml sp (1tsp) mint sauce
  • Pinch of salt

RICE

  • 450g (1lb) long grain or basmati rice
  • 1L (11/2pt) lamb stock or water
  • 60ml (2floz) vegetable oil
  • 1 large onion, diced
  • Pinch of salt
Preparation method
  1. Add 2 tbsps of vegetable oil to a large skillet and fry potatoes until brown, drain.
  2. Add additional 2 tbsps of oil, fry onion and garlic until soft and golden. Add the chilli, black pepper, turmeric, cumin, salt and tomatoes. Fry, stirring for 5 minutes.
  3. Add yogurt and mint, cover and cook on a low heat, stirring occasionally until tomatoes are cooked to a pulp. Add water if necessary.
  4. When thick and smooth, add lamb mince, stir well to coat. Cover and cook on a very low heat for approx. 35 – 45 minutes, or until lamb is tender.
  5. Ensure there is very little cooking liquor left, if necessary, cook uncovered to reduce.

For the rice

  1. Wash rice and drain in colander for 30 minutes.
  2. Heat vegetable oil in a large skillet, fry onions until golden. Add turmeric and rice. Stir continuously until rice is coated with oil and spice.
  3. Heat lamb stock (or water) and salt in a medium sized pot. When hot pour over rice and stir well.
  4. Add lamb mixture and potatoes; gently mix into rice and bring to the boil.
  5. Cover, reduce heat to very low and steam for 20 minutes, do not remove lid or stir while cooking.
  6. Spoon biryani into a warm serving dish.