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Lamb biryani with vegetable curry
For your vegetable curry use mixed vegetables of choice eg: beans, cauliflower or broccoli florets, peas, thinly sliced carrots.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 6 portions
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- Category
- Menus & more
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- basmati rice
- 11 oz
- dried bay leaves
- 2
- extra virgin olive oil
- 1.4 oz
- sea salt
- 2 tsp
- extra virgin olive oil
- 1.4 oz
- brown onion
- 16 oz
- garlic
- 6 cloves
- fresh green chilli
- 1
- fresh ginger
- 5 cm
- green cardamom pods
- 3
- whole cloves
- 3
- cinnamon quill
- 0.5
- ground cumin
- 3 tsp
- ground coriander
- 1.3 tbsp
- ground nutmeg
- 1 pinches
- ground turmeric
- 2.3 tsp
- Kashmiri chilli powder
- 0.8 tsp
- natural yoghurt
- 1.8 oz
- tomatoes
- 5.3 oz
- boneless lamb leg steaks
- 1.3 lb
- water
- 1.2 lb
- extra virgin olive oil
- 0.7 oz
- fresh curry leaves
- 15
- black mustard seeds
- 0.5 tsp
- water
- 9.5 oz
- potatoes
- 11 oz
- canned chopped tomatoes
- 8.8 oz
- sea salt
- 0.5 tsp
- garam masala
- 1 tsp
- mixed vegetables
- 1.1 lb
- saffron threads
- 2 pinches
- milk
- 2 tbsp
- fresh coriander
- 0.5 bunches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 28.7 g
- Energy
- 2,790.3 kJ
- Calories
- 666.9 kcal
- Fat
- 28.5 g
- Fibre
- 9.3 g
- Carbohydrates
- 74.8 g
Cooking instructions are available on the original Cookidoo® page.
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