Lamb Breyani

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Breyani (biryani) remains a popular item on many Indian food menus. This dish features rice with a range of aromatic spices.
It is layered with rice, chicken, meat or fish of your choice and/or vegetables. Our aromatic Lamb Breyani was prepared with saffron-infused rice, using our Pride of India Breyani Rice and Spices: Breyani Masala, Breyani Spice, Breyani Mix, Egg Yellow Powder, Tumeric Powder, Onion Flakes & Saffron. Our Breyani Rice is a blend of rice, lentils and spices.

Serves 6-8 people.
Lamb Breyani

Notes:

Breyani is a versatile dish. With just a few variations, your breyani dish will still remain the same; full of aromatic flavours with its fragrant spices.
Substitute lamb with chicken/fish/meat of your choice or a range of fresh vegetables for a vegetarian breyani.
Cooking times will vary depending on the type of chicken/fish/meat used.

Ingredients

  • 1.5 kg lamb, bone-in & cut into pieces
  • 500g Pride of India Breyani Rice
  • 2 onions, finely sliced
  • 2 tomatoes, grated/blended
  • 1.5 cups plain yoghurt
  • 2.5 tbsp ginger and garlic paste
  • 4 sprigs fresh mint
  • 5 sprigs fresh coriander
  • 2 sprigs curry leaves
  • 3 green chillies
  • 7 tsp Pride of India Breyani Masala
  • 2 tsp Pride of India Breyani Spice
  • Pride of India Breyani Mix (a little of each spice)
  • 1.5 tsp Pride of India Tumeric Powder
  • ¼ tsp Pride of India Egg Yellow Powder
  • handful Pride of India Onion Flakes
  • 5 potatoes, cleaned and halved
  • ½g Saffron mixed with 8 tbsp of warm water (optional)
  • ¼ cup oil/ghee for frying onions
  • ¼ cup oil for frying potatoes
  • salt, to taste
  • water

Method

  • Marinate your lamb with yoghurt, tomatoes, ginger & garlic, salt, mint, some coriander, curry leaves, green chillies, Pride of India Breyani Masala and Pride of India Tumeric Powder. Mix well and set aside for 3-4 hours.
  • Heat oil/ghee and fry your onions, until golden brown, with Pride of India Breyani Mix.
  • Add your marinated lamb and cook just before tender. Sprinkle the Pride of India Breyani Spice and set aside.
  • Mix the potatoes with salt and Pride of India Egg Yellow Powder. Fry in oil until crisp.
  • Boil Pride of India Breyani Rice with salt. Strain and set aside.
  • Using a large pot, layer your breyani with all these ingredients (little rice at the bottom of the pot, followed by lamb, roasted potatoes & balance of rice).
  • Sprinkle the saffron mix (or sprinkle a little Pride of India Egg Yellow Powder if not using saffron).
  • Sprinkle balance of coriander and Pride of India Onion Flakes.
  • Pour ¼ cup water over the breyani.
  • Set oven at 180 degrees and cook breyani for approx. 30 minutes or until lamb is tender. Add water, if necessary.
  • Breyani is ready once lamb is tender and the water has dried.
  • Once ready, plate and serve with raita and salads.

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