Lamb Keema Biryani

Entertaining just got easy with this lamb and rice recipe that the whole family will adore. Served with plenty ofcondiments, this keema biryanimakes a perfect Indian banquet.

The ingredient of Lamb Keema Biryani

• 400g 2 cups brown basmati rice rinsed
• 3 large brown onions
• 5cm piece fresh ginger peeled chopped plus 2cm extra thinly sliced
• 6 large garlic cloves peeled
• 2 long fresh red chillies chopped
• 3 4 cup chopped fresh coriander leaves stems and roots reserved
• 60g unsalted cashews
• 2 tomatoes quartered
• 130g 1 2 cup greek style yoghurt
• 5 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 cinnamon sticks
• 1 teaspoon whole black peppercorns crushed
• 3 stems fresh curry leaves leaves picked
• 1 1 2 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 tablespoon garam masala
• 1 1 2 teaspoon turmeric
• 750g lamb mince
• 1 about 400g eggplant finely chopped
• 2 fresh bay leaves
• 800ml hot water
• 1 teaspoon sea salt
• 60ml 1 4 cup milk
• fried curry leaves extra to serve optional
• raita to serve
• mango chutney to serve
• tomato salsa to serve optional
• naan bread to serve optional

The Instruction of lamb keema biryani

• place the rice in a large bowl and cover with cold water set aside to soak
• meanwhile coarsely chop 1 onion place chopped onion ginger garlic chilli coriander stems and roots and 30g cashews in a small food processor process until combined transfer to a bowl process tomato and yoghurt in food processor until smooth
• heat 1 1 2 tablespoons ghee in a large flameproof casserole dish over medium heat add cumin 1 cinnamon stick and 1u20442 teaspoon pepper cook stirring for 30u00a0seconds until aromatic add curry leaves 1u00a0teaspoon cardamom and 1u20442 teaspoon cloves cook for 30 seconds add onion mixture cook stirring often for 8u00a0minutes or until softened add garam masala and 1u20442 teaspoon turmeric cook stirring for 2 minutes increase heat to high add lamb cook stirring to break up lumps for 5 6 minutes or until browned add eggplant cook stirring for 2u00a0minutes reduce heat to medium low stir in tomato mixture season simmer covered stirring occasionally for 15 minutes simmer uncovered for 15 20 minutes or until thickened stir in chopped coriander transfer to a bowl set aside to cool wipe dish clean
• preheat oven to 180c 160c fan forced drain rice heat 1 tablespoon ghee in a saucepan over medium low heat add bay leaves extra ginger and remaining pepper cinnamon stick cardamom and cloves cook stirring for 30u00a0seconds until aromatic add rice stir to coat add water and salt bring to the boil reduce heat to low simmer covered for 8u00a0minutes drain do not rinse
• meanwhile thinly slice remaining onions heat 2 tablespoons ghee in clean dish over medium heat cook onion stirring for 8 10 minutes or until golden brown use a slotted spoon to transfer to a plate lined with paper towel add the remaining cashews to the dish cook stirring for 2u00a0minutes or until golden transfer to a plate lined with paper towel reduce heat to low add the remaining ghee and turmeric cook stirring for 30 seconds remove from heat and stir in the milk transfer to a bowl wipe the dish clean
• spread half the rice over the clean dish top with the lamb mixture sprinkle with half the onion top with remaining rice and onion drizzle with milk mixture cover with foil and seal with lid bake for 40 minutes turn onto a serving plate fluff with a fork sprinkle with cashews and fried curry leaves if using serve with the raita mango chutney salsa and naan bread if using

Nutritions of Lamb Keema Biryani

calories: 724 648 calories
calories: 28 grams fat
calories: 12 grams saturated fat
calories: 77 grams carbohydrates
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calories: 37 grams protein
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