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Speedy barbecued lamb biryani

Name: Speedy barbecued lamb biryani
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 4 x 170g boneless lamb leg steaks; 3 tbsp olive oil; 1 large onion, finely sliced; 1 tbsp garam masala; 2 tsp ground cumin; ½ tsp ground turmeric; 2 tsp ground ginger; 700g portion frozen https://www.deliciousmagazine.co.uk/recipes/basic-pilaf basic pilaf recipe, defrosted; Bunch of fresh coriander, chopped; 1 lemon

Published: 30 Jun 09
Updated: 18 Mar 24

Use our basic pilaf recipe as the base of this quick version of the popular Indian dish.

Easy
July 2009

Test kitchen approved

Serves 4
Takes 10 min to make, 12 min to cook, plus defrosting

Use our basic pilaf recipe as the base of this quick version of the popular Indian dish.

Dairy-free recipes

Nutrition: per serving

Calories: 639kcals
Fat: 28g (9.1g saturated)
Protein: 43.9g
Carbohydrates: 50.9g (6.1g sugar)
Salt: 0.8g

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Ingredients

4 x 170g boneless lamb leg steaks
3 tbsp olive oil
1 large onion, finely sliced
1 tbsp garam masala
2 tsp ground cumin
½ tsp ground turmeric
2 tsp ground ginger
700g portion frozen basic pilaf recipe, defrosted
Bunch of fresh coriander, chopped
1 lemon

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Method

Preheat a griddle pan over a medium heat (or light/preheat the barbecue). Brush the steaks with 1 tbsp oil, then season. Cook for 3 minutes each side until golden brown or cooked to your liking. Rest, covered with foil.
Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the onion and cook for 6-7 minutes until golden, then stir in the spices and cook for a further 2 minutes. Tip in the rice and toss well for 3 minutes until heated through. Season.
Remove the lamb fat, cut the lamb into cubes and add to the rice with the coriander and a squeeze of lemon. Serve with lemon wedges, raita and mango chutney, if you like.