Description
Jamie Oliver’s version of leftover lamb biryani is a layered rice dish that blends cooked basmati rice with spiced leftover lamb, onions, garlic, ginger, and Indian spices. The dish is steamed together to allow the flavors to meld and infuse the rice, giving you a comforting yet celebratory meal in one pot.
Ingredients
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Cooked Lamb (400–500g, shredded or chopped)
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Basmati Rice (300g / 1½ cups, rinsed and soaked for 30 mins)
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Onions (2, thinly sliced)
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Garlic (2 cloves, minced)
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Fresh Ginger (1 tbsp, grated)
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Plain Yogurt (½ cup)
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Curry Powder or Garam Masala (2 tsp)
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Turmeric (½ tsp)
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Ground Cumin (1 tsp)
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Cardamom Pods (4, lightly crushed)
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Cinnamon Stick (1 small piece)
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Cloves (2–3)
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Bay Leaf (1)
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Vegetable Oil or Ghee (2 tbsp)
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Fresh Coriander (for garnish)
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Salt and Black Pepper (to taste)
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Optional: Fried Onions, Raisins, Toasted Almonds for topping
Instructions
Boil basmati rice in salted water with cardamom, cloves, bay leaf, and cinnamon until it’s 70–80% cooked. Drain and set aside.
In a deep pan, heat oil or ghee. Add onions and sauté until golden brown and slightly caramelized (10–12 minutes). Remove half for topping. Add garlic and ginger to the pan and cook for another minute.
Stir in curry powder, turmeric, and cumin. Add the leftover lamb and yogurt. Stir until the lamb is coated and warmed through. Season with salt and pepper.
Layer the parboiled rice over the lamb mixture in the pan. Top with the reserved caramelized onions. Optionally, sprinkle with raisins or fried onions for texture.
Cover the pan tightly with a lid or foil. Cook on low heat for 20–25 minutes to let the flavors infuse and the rice finish cooking through steaming.
Fluff the biryani gently with a fork. Garnish with fresh coriander, and optionally, top with toasted almonds or a squeeze of lemon.