Speedy barbecued lamb biryani

Speedy barbecued lamb biryani
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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.

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