Lamb Biryani
Ingredients
- Lamb shoulder from Abu Ahmad Butchery
- 2 and ½ cups of basmati rice
- ¼ cup cooking oil
- 8 whole cloves
- 4 black cardamom pods
- 4 cinnamon sticks
- 4 large onions sliced thin
- 1 tbs garlic paste
- 1tbs ginger paste
- ¼ cup coriander leaves
- 3 tbs mint leaves
- 3 tomatoes chopped
- 2 tsp ground chilli powder
- 2 tbs plain yogurt
- 2 tbs lemon juice
- 1 tsp of salt
- 1 cup carrots grated
- 1 and ½ cups green beans
- 4 cups of water
Method
- In a pressure cooker add your ¼ cup of cooking oil and all of the dry spices.
- Add the garlic, ginger, coriander and mint to the spices and oil in the pressure cooker.
- Add yogurt and lemon juice, mix together until all is combined.
- Add the lamb shoulder to the pressure cooker and season with salt and pepper.
- Add 4 cups of water to the pressure cooker and cook the lamb for 20 minutes.
- Take the lamb shoulder out of the pressure cooker (leave the liquid in the pressure cooker) and place lamb on a baking tray to transfer into the oven set to 200 degrees. Oven bake for approx 20 minutes.
- Add rice, green beans and carrots to the liquid in the pressure cooker and stir until combined. Cook for 9 minutes.
- Take lamb out of the oven and serve with the rice, salt to taste.
- Enjoy!
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