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Lamb Biryani Rice
3'
Not included in this recipe
Fish
Egg
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Onions, finely chopped
1 large Onions, finely chopped
Vegetable oil
1 tablespoon Vegetable oil
Lamb pieces
600 grams Lamb pieces
MAGGI® Khaleeji Cooking Paste
3 tablespoons MAGGI® Khaleeji Cooking Paste
Yoghurt
1 cup Yoghurt
Chilli pepper
2 pieces Chilli pepper
Basmati rice
2 cups Basmati rice
Carrot, cut into small pieces
1 Medium Carrot, cut into small pieces
Hot Water
1/2 cup Hot Water
Rosewater
4 tablespoons Rosewater
Mixed nuts, toasted
1/2 cup Mixed nuts, toasted
Tomatoes, diced
2 Mediums Tomatoes, diced
Diced Cucumber
2 Mediums Diced Cucumber
fresh lemon juice
1 Medium fresh lemon juice
Lettuce, finely chopped
1/3 Head Lettuce, finely chopped
Fresh mint
1 bunch Fresh mint
Olive oil
1 tablespoon Olive oil
salt
1 pinch salt
Lamb Biryani Rice
Nutri value
| Carbohydrates | 66.8 g |
| Energy | 692.58 kcal |
| Fat | 27.63 g |
| Protein | 44.85 g |
| Fiber | 4.36 g |
| Sodium | 258.97 g |
| Sugar | 7.37 g |
Instructions
3 Steps
55'
Total
5'Preparation
55'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
In a medium rice pot, sauté onions until golden, remove and reserve for garnish.
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2 of 3
1'
Step 2
Meanwhile combine lamb, MAGGI® Khaleeji Cooking Paste and yogurt in a mixing bowl and mix until fully coated. Add lamb mixture to the same pot and cook until lamb is tender.
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3 of 3
1'
Step 3
Meanwhile boil rice in water until al dente, drain and pour over lamb mixture and add grated carrots over top. Reduce heat to medium-low and cover tightly with lid, allow rice to steam gently for 30 mins until fork tender. Garnish with mixed nuts and serve.
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Lamb Biryani Rice
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