How To Make Restaurant style Lamb Biryani in The Home
Biryani, pronounced 'beery-anee' is the paella of Indian food. Traditionally, it baked in a clay pot for hours, but our easy one-pot wonder allows you to create a speedy and tasty standby for busy nights that everyone's sure to love. Biryani brilliance! (Gluten-free, suitable for coeliacs.) Friends, here we have sawn step by step How To Make Restaurant style Lamb Biryani in The Home.
Make Restaurant style Lamb Biryani in The Home.
By Tapas Saha, 11/12/2019
A lamb shank recipe is a delicious meaty recipe that consists of various vegetables and herbs. The dish is a delightful item for everyone. It is enjoyable with mashed potatoes and some baby corn. When cooked properly, the shank melts in your mouth. The lamb shank recipe is the best to dig into during the winter months. It is also a favourable recipe for Easter. Braised lamb shanks make for a wholesome dinner dish, and it never fails to impress anyone.
The shank is the downward part of the animal's foremen and hind legs. Sometimes the limb can also be the shoulder part. The lamb shanks often have a thin membrane covering that is composed of fatty acids. For a tenderly cooked dish, it is advisable to remove the layer.
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Ingredients Required is a Lamb Shank Recipe at Cook
Ingredients for 2 people (double for 4)
➤ Onion
➤ 1 red onion
➤ 1 brown onion
➤ Sultanas
➤ 30 g sultanas/ Sunflower Oil
➤ Natural-yoghurt
➤ 120 g natural yoghurt.
➤ Mild-curry-powder
➤1 tablespoon curry powder
➤ Green-beans
➤ 80 g trimmed fine green beans
➤ British Lamb mince 2
➤ 250 g British lamb mince
➤ Chicken stock cube (new 5/18)
➤ 1 knorr chicken stock cube.
➤ Basmati-rice
➤ 130 g basmati rice
➤Tomato-paste
➤ 1 tomato paste sachet (16g)
You, Will, Need Also-
Pepper, salt, vegetable oil
Cooking Instructions (The time required: 3-4 hours)
Instructions for 2 people (double for on➤)
1. Peel and dice the brown onion/s
2. Heat a large, wide-based pan ( preferably non-stick, with a matching lid ) with 1-2 tbsp vegetable oil over high heat. Once hot, add the diced onion, curry powder and a pinch of salt and pepper.
Cook for 2 minutes or until starting to soften.
3. Meanwhile, cut the green beans in half.
4. Add the lamb mince to the pan. Cook for 2 minutes, breaking it up with a spoon as you go. Crumble in the Knorr chicken stock cube/s and add the tomato paste.
5. Cook for a further 2 minutes or until the lamb is starting to caramelise. Stir in the basmati rice.
6. Add 300ml [600ml] to cold water and bring to boil. Add the halved green beans and sultanas. Cover with a lid, reduce the heat to low and cook for 10 minutes or until the water is absorbed and the rice cooked.
7. Crush the garlic for seasoning.
8. Crush the tomatoes and add the juices. Cook for 10 minutes. This time keep it uncovered.
9. Once cooked, taste for seasoning, adding more salt and pepper if needed - this is your lamb biryani.
10. The dish is ready, serve hot.
[ Tip: Add a little water if the rice is not cooked or the mixture is too dry ]
Nutritional Information
Typical prices per 100g per serving
Energy 737 KJ / 176 kcal 2672 kJ / 176 kcal
The fat of which saturates 5.8 g / 2.8 g 21 g / 10.2 g
Carbohydrate of which sugars 21 g / 5.5 g 76 g / 20.1 g
Fibre 1.1 g 3.8 g
Protein 9.4 g 34.2 g
Salt 0.84 g 3.06 g
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