Lamb Biryani
with Tomato and Green Peas- Moutarde
- Lait
Biryani, an Indian mixed rice dish, can be composed of a variety of meats, spices, herbs and vegetables. Our version uses ground lamb, sweet peas, tomatoes and a fragrant mix of spices, fresh mint and cilantro!
Ingrédients
250 g
Agneau haché
170 g
Riz basmati
2 pièce(s)
Tomato
113 g
Petits pois
56 g
Oignon, haché
10 g
Ail
10 g
Menthe
10 g
Coriandre
1 pièce(s)
Concentré de bouillon de légumes
1 cs
Mélange d'épices tadka masala doux
(Contient: Moutarde)
100 g
Yogourt grec
(Contient: Lait)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the mint leaves and cilantro.
Cook the rice: Add rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Cook the onion: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min.
Cook the lamb: Add the lamb and spice blend to the pan. Cook, breaking up the meat into smaller pieces with a spoon, until no pink colour remains, 4-5 min. Add the peas, tomatoes and broth concentrate(s). Cook until the tomato is slightly softened, 3-4 min.
Make the crema: Meanwhile, in a small bowl, combine the yogurt with half the mint and half the cilantro. Season with salt and pepper.
Finish and serve: Stir the rice into the pan. Stir together until warmed through. Divide the lamb biryani between bowls. Sprinkle with the remaining mint and remaining cilantro. Dollop with the crema. Enjoy!
