Biryani With Pumpkin & Lamb

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Recipes + September '16."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (402.4 g)
  • Calories 537.7
  • Total Fat - 29.9 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 111.3 mg
  • Sodium - 444.6 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.4 g
  • Protein - 31.8 g
  • Calcium - 201.2 mg
  • Iron - 4.3 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a medium saucepan over high heat and add onion, cook, stirring for 2 minutes or until lightly browned and then add eggplant, cook, stirring occasionally, for 3 minutes or until browned.

Step 2

Then add garlic, spices and rice and cook stirring for 1 minutes or until fragrant and then stir in the pumpkin and stock and bring to the boil and then reduce heat, simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.

Step 3

Meanwhile, cook lam on a heated oil grill plate or grill or barbecue over medium-high heat for 3 minutes each side or until cooked to your liking.

Step 4

Remove from heat; stand, covered, for 5 minutes and then slice on the diagonal, reserve any meat juices.

Step 5

Top rice mixture with lamb and coriander and drizzle with any meat juices and serve with yoghurt.

Tips & Variations


No special items needed.

Related