How To Make Leftover Lamb Biryani Recipe
This flavorful biryani is the perfect way to use up leftover lamb and spices from your pantry.
Serves:
Ingredients
- 2 cups of Basmati rice
- 2 cups of water
- 1 lb leftover lamb, shredded
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 green cardamom pods
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt
- 1 cup frozen peas
- 1/4 cup unsalted cashews, toasted
- Cilantro, chopped for garnish
Instructions
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Rinse rice and soak in cold water for 30 minutes. Drain.
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Heat oil in large pan. Add cumin seeds and cardamom pods. Cook for 30 seconds.
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Add onions and cook until softened, about 8-10 minutes.
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Add garlic and ginger, stir for 1 minute.
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Add coriander, cumin, garam masala, and salt. Stir for another minute.
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Add lamb and frozen peas, mix well.
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Layer half of the rice on top of lamb mixture. Add water on top of the rice.
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Cover and cook for 15 minutes on low heat.
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Add remaining rice and cook for 10-15 minutes until rice is cooked through.
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Garnish with cashews and cilantro.
Nutrition
- Calories : 598kcal
- Total Fat : 23g
- Saturated Fat : 5g
- Cholesterol : 73mg
- Sodium : 657mg
- Total Carbohydrates : 86g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 20g
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