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Main course · Indian

Kolkata Mutton Biryani with Potato and Egg

85 min Serves 4 ~1020 kcal/serving ~£11.50 (£2.88/serving) Gluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g diced lamb shoulder
  • 350 g basmati rice
  • 300 g baby new potatoes
  • 4 egg
  • 150 g natural yoghurt
  • 2 onion, finely sliced
  • 4 garlic cloves
  • 15 g fresh ginger, grated
  • 1 tsp garam masala
  • 1 tsp kashmiri chilli powder
  • 1 saffron strands
  • 3 tbsp ghee

Nutrition (per serving)

Calories
1020 kcal
Protein
48.3 g
Carbohydrate
90.8 g
of which sugars
8.4 g
Fat
51.7 g
of which saturates
24.2 g
Fibre
3.9 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the eggs for 9 minutes, cool, peel and set aside. Boil the baby new potatoes for 10 minutes until just tender, then drain.

  2. 2

    Mix the lamb with the natural yoghurt, garlic, ginger, garam masala and kashmiri chilli powder, and marinate for 20 minutes.

  3. 3

    Rinse the basmati rice and soak for 15 minutes, then boil in salted water for 6 minutes until three-quarters cooked, and drain. Soak the saffron in 3 tbsp warm water.

  4. 4

    Heat the ghee in a large pan and fry the sliced onion over medium heat for 10 minutes until deep golden, then add the marinated lamb and potatoes and cook for 8 minutes.

  5. 5

    Cover and simmer over low heat for 40 minutes until the lamb is almost tender, then nestle in the whole boiled eggs.

  6. 6

    Scatter the parboiled rice over the top, drizzle with the saffron water, cover tightly and cook over the lowest heat for 20 minutes until the rice and lamb are both fully cooked with no pink remaining.

  7. 7

    Fold through gently, taking care not to break the eggs, and serve.

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