Name: Skinny Lamb Biryani Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 500g lean lamb meat, cut into small pieces; 1 cup basmati rice; 1 onion, thinly sliced; 2 cloves garlic, minced; 1 inch ginger, grated; 2 green chilies, slit lengthwise; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; Salt to taste; 1 tablespoon oil; Fresh coriander leaves, for garnishing

How To Make Skinny Lamb Biryani

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

500g lean lamb meat, cut into small pieces
1 cup basmati rice
1 onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit lengthwise
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
1 tablespoon oil
Fresh coriander leaves, for garnishing

Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Heat oil in a large non-stick pan or skillet. Add the sliced onions and sauté until golden brown.
Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for a minute until fragrant.
Add the lamb pieces to the pan and cook until they are browned on all sides.
Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and salt. Cook for another 2 minutes to allow the spices to release their flavors.
Add the soaked and drained basmati rice to the pan. Mix well with the lamb and spices.
Pour 2 cups of water into the pan and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the rice is cooked and the lamb is tender.
Once cooked, remove the pan from heat and let it sit covered for 5 minutes. Fluff up the rice with a fork and garnish with fresh coriander leaves.
Serve the Skinny Lamb Biryani hot with raita or a side salad.