SUMMER LAMB AND DILL BIRYANI WITH ROYAL® CHEF’S SECRET LONG GRAIN BASMATI RICE

Authoralnoor

DifficultyIntermediate
Prep Time20 minsCook Time25 minsTotal Time45 mins

INGREDIENTS
 1 yellow onion, roughly chopped
 3 cloves garlic, roughly chopped
 2 piece of fresh ginger, peeled and roughly chopped
 3 green chillies, roughly chopped
 ¼ cup whole milk yogurt
 1 pound lamb loin, cut into chunks
 1 cup water
 1 cup Alnoor® Chef’s Secret Long Grain Basmati Rice
 1 cup fresh dill, roughly chopped
 1 cup fresh cilantro, roughly chopped
 1 cup butter, melted
 2 tsp chili powder
 1 tsp ground cardamom
 1 stick cinnamon
 ¼ tsp ground cloves
 2 tsp garam masala
 1 pinch large saffron, soaked in 3 tbsp boiling water

INSTRUCTIONS
1

Put the onion, garlic, ginger, chilies and yogurt in a small food processor and purée. Place in a medium sized bowl and add the lamb and mix. Leave to marinate for 2 hours.

2

Bring 1¾ cups water in a pan with a tight fitting lid to a boil. Add the rice and reduce to a simmer. Cover and cook for 15 minutes, or until water is absorbed. Stir in the dill and cilantro. Set aside.

3

Heat 2 Tablespoons of butter in a large skillet over medium-high heat. Sauté the first 4 spices until fragrant. Add in the lamb and marinade and sauté, turning until the lamb starts to brown a little. Add garam masala, saffron, and a splash of water, cover and simmer gently for 1 hour.

4

Heat oven to 350°F. Layer the rice, lamb and cooking liquid in an oven safe dish. Cover and bake for 15 minutes. Remove from oven and uncover. Garnish with fresh dill and cilantro.

Ingredients

INGREDIENTS
 1 yellow onion, roughly chopped
 3 cloves garlic, roughly chopped
 2 piece of fresh ginger, peeled and roughly chopped
 3 green chillies, roughly chopped
 ¼ cup whole milk yogurt
 1 pound lamb loin, cut into chunks
 1 cup water
 1 cup Alnoor® Chef’s Secret Long Grain Basmati Rice
 1 cup fresh dill, roughly chopped
 1 cup fresh cilantro, roughly chopped
 1 cup butter, melted
 2 tsp chili powder
 1 tsp ground cardamom
 1 stick cinnamon
 ¼ tsp ground cloves
 2 tsp garam masala
 1 pinch large saffron, soaked in 3 tbsp boiling water

Directions

INSTRUCTIONS
1

Put the onion, garlic, ginger, chilies and yogurt in a small food processor and purée. Place in a medium sized bowl and add the lamb and mix. Leave to marinate for 2 hours.

2

Bring 1¾ cups water in a pan with a tight fitting lid to a boil. Add the rice and reduce to a simmer. Cover and cook for 15 minutes, or until water is absorbed. Stir in the dill and cilantro. Set aside.

3

Heat 2 Tablespoons of butter in a large skillet over medium-high heat. Sauté the first 4 spices until fragrant. Add in the lamb and marinade and sauté, turning until the lamb starts to brown a little. Add garam masala, saffron, and a splash of water, cover and simmer gently for 1 hour.

4

Heat oven to 350°F. Layer the rice, lamb and cooking liquid in an oven safe dish. Cover and bake for 15 minutes. Remove from oven and uncover. Garnish with fresh dill and cilantro.

SUMMER LAMB AND DILL BIRYANI WITH ROYAL® CHEF’S SECRET LONG GRAIN BASMATI RICE