Spiced Rice with Lamb (Biryani)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 27.21 g | (28 %) | ||
| Fat | 20.58 g | (18 %) | ||
| Carbohydrates | 52.63 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.59 g | (12 %) |
| Vitamin A | 192.02 mg | (24,003 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 9.64 mg | (80 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 50.24 μg | (17 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 6.78 μg | (15 %) | ||
| Vitamin B₁₂ | 2.28 μg | (76 %) | ||
| Vitamin C | 15.64 mg | (16 %) | ||
| Potassium | 576.56 mg | (14 %) | ||
| Calcium | 84.4 mg | (8 %) | ||
| Magnesium | 48.28 mg | (16 %) | ||
| Iron | 3.66 mg | (24 %) | ||
| Iodine | 1.67 μg | (1 %) | ||
| Zinc | 5.88 mg | (74 %) | ||
| Saturated fatty acids | 9.91 g | |||
| Cholesterol | 99.38 mg |
Ingredients
- Ingredients
- 275 grams Basmati rice
- 500 grams lamb (leg)
- 3 onions
- 3 Tomatoes (quartered)
- 2 tsps freshly grated ginger
- 3 cloves
- 2 bay leaves
- ¼ tsp Ground cinnamon
- ½ tsp ground Turmeric
- ¼ tsp ground Cardamom
- ¼ tsp Chili powder
- ½ tsp ground cumin
- 50 grams Frozen pea
- 3 Tbsps Yogurt (0.1% fat)
- 2 Tbsps raisins
- 2 Tbsps Cashews (chopped)
- 4 Tbsps clarified butter
- salt
- freshly ground peppers
- fresh Coriander (for garnish)
Preparation steps
In a colander, rinse rice under cold running water. Drain.
Cook 1 chopped onion in 2 tablespoons butter until translucent. Stir in rice and sauté about 3 minutes. Add ¼ liter (approximately 1 cup) water. Bring to a boil and simmer about 5 minutes over very low heat (the rice should be only par-cooked). Let stand in order for steam to evaporate. Peel and dice remaining onions. Dice lamb.
Heat remaining butter in a frying pan. Add lamb and sauté. Stir in all ground spices, along with grated ginger, cloves and bay leaves. Stir in onion and sauté about 3 minutes. Stir in peas, tomatoes, yogurt and 250 ml (approximately 1 cup) water. Season with salt and pepper, cover and simmer about 4 minutes more.
Fill the bottom of a shallow pot with half of the rice. Sprinkle with a layer of nuts and raisins, and top with lamb mixture. Drizzle cooking liquid over it and cover with remaining rice.
Cover and simmer about 20 minutes.
Stir the biryani and serve garnished with cilantro leaves.