Posh Lamb Biryani

Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • wash and soak the rice for 30 mins then drain.
  • mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
  • allow lamb to get to room temperature then thread onto wooden skewers.
  • make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
  • add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
  • in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
  • Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
  • grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
  • repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
  • When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
  • serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).
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RECIPE MADE WITH LOVE BY

@lindseylcw
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@lindseylcw
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"Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make."
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  1. Sydney Mike
    Although I'm not a big fan of lamb (bad experiences from way back when I was in college & had it every week in the cafeteria!), but this recipe might just have pulled me out of that thinking! For lack of experience, I followed your recipe right on down (well, except that I did cut the amount of red chilies in half) & the marinade worked wonders! Even included the mushrooms, which my other half really loves! All made for an exceptionally nice tasting & enjoyable dinner! Not that I'll be making it often, but I'll definitely keep the recipe around! Thanks for sharing it! [Made & reviewed while touring Asia with the ZWT6 group]
    Reply
  2. lindseylcw
    Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.
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