Lamb biryani with vegetable curry

Lamb biryani with vegetable curry

4.1 42 valutazioni

Prep. 15min

Totale 1h 30min

6 portions

Ingredienti

Biryani

basmati rice rinsed and drained
300 g
dried bay leaves
2
extra virgin olive oil plus an extra 2 tsp
40 g
sea salt
2 tsp
extra virgin olive oil
40 g
brown onions cut into wedges (3-4 cm)
450 g
garlic cloves
6
fresh green chilli cut into pieces, deseeded
1
piece fresh ginger peeled, cut into pieces
5 cm
green cardamom pods
3
whole cloves
3
cinnamon quill broken into halves
½
ground cumin
3 tsp
ground coriander
1 ¼ tbsp
ground nutmeg
1 pinch
ground turmeric
2 ¼ tsp
Kashmiri chilli powder
¾ tsp
natural yoghurt
50 g
tomatoes cut into pieces
150 g
boneless lamb leg steaks cut into cubes (3 - 4 cm)
600 g
water
550 g

Vegetable Curry

extra virgin olive oil
20 g
fresh curry leaves
15
black mustard seeds
½ tsp
water
270 g
potatoes cut into cubes (1- 2 cm)
300 g
canned chopped tomatoes
250 g
sea salt
½ tsp
garam masala
1 tsp
mixed vegetables of choice (see Tips)
500 g
saffron threads
2 pinches
milk
2 tbsp
fresh coriander leaves only, to garnish
½ bunch

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1051.9 mg

Proteine 28.7 g

Calorie 2790.5 kJ / 666.9 kcal

Grassi 28.5 g

Fibre 9.3 g

Grassi saturi 8.6 g

Carboidrati 74.8 g

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Presente anche in

Complete meals with the Varoma bundt 17 ricette
Australia e Nuova Zelanda

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