Sindhi Biryani with Lamb and Potatoes
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 potatoes, peeled and diced
- 150 g natural yoghurt
- 2 onion, sliced
- 4 tbsp vegetable oil
- 5 garlic cloves
- 20 g fresh ginger, grated
- 400 g chopped tomatoes
- 3 fresh green chillies
- 10 g fresh mint
- 1 tsp saffron strands
Nutrition (per serving)
- Calories
- 991 kcal
- Protein
- 42.5 g
- Carbohydrate
- 94.2 g
- of which sugars
- 11.3 g
- Fat
- 49.2 g
- of which saturates
- 16.9 g
- Fibre
- 5.5 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice until the water runs clear, then soak for 20 minutes and drain. Soak the saffron strands in 2 tbsp warm water.
- 2
Heat the vegetable oil in a large pan and fry the onions for 10 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the diced lamb shoulder and brown for 6 minutes, then stir in the chopped tomatoes and cook for 10 minutes until thickened.
- 4
Stir in the natural yoghurt, potatoes and fresh green chillies, cover and simmer for 35 minutes until the lamb and potatoes are tender.
- 5
Meanwhile, boil the rice in plenty of salted water for 6 minutes until just par-cooked, then drain.
- 6
Spoon the par-cooked rice over the lamb in an even layer, drizzle with the saffron water, cover tightly and cook over very low heat for 20 minutes until the rice on top is fluffy and fully cooked.
- 7
Scatter with the fresh mint, then fork through gently from the bottom up to mix before serving.
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