Lamb Biryani
with Tomato and Green Peas
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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*
Informations nutritionnelles
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!