Delhi Lamb Biryani

Delhi Lamb Biryani

Made With Our Delhi Biryani -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
This lamb biryani is really delicious, deep and flavourful. For the best results, use leg of lamb and finish with fried onions and saffron milk.
Anjum Signature

Tailored to Taste
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one (see above), the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
Ingredients
  • 2 tsp vegetable oil
  • 1 packet of The Spice Tailor Delhi Biryani (rice included)
  • 200g lamb rump steaks (cut into large chunks) or for a longer cook but tastier dish leg of lamb
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter
  • Crispy onions (optional)
Method
  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
  2. Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
  3. Add the contents of the sauce pouch and simmer for 6-7 minutes or until done to your liking (45-50 minutes for leg cut). Add a little water as necessary, the sauce should be lightly creamy.
  4. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
  6. Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.
  7. Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10-15 minutes if you have the time to allow the flavours to infuse.
Tailored to Taste
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one (see above), the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
  • 2 tsp vegetable oil
  • 1 packet of The Spice Tailor Delhi Biryani (rice included)
  • 200g lamb rump steaks (cut into large chunks) or for a longer cook but tastier dish leg of lamb
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter
  • Crispy onions (optional)
  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
  2. Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
  3. Add the contents of the sauce pouch and simmer for 6-7 minutes or until done to your liking (45-50 minutes for leg cut). Add a little water as necessary, the sauce should be lightly creamy.
  4. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
  6. Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.
  7. Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10-15 minutes if you have the time to allow the flavours to infuse.
MADE WITH OUR DELICIOUS
Delhi Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.
£3.20
( / )
89p per 100g
Free delivery on order over £25
Order before 12pm
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