Lamb & Wild Rice 'One Pot' Biryani
Feeling lazy? Try this 'one pot' wild rice lamb biryani to be your saucy new date.
Biryani is one of my absolute favourite dishes! Cooked in one pot with an infusion of different spices, it makes the mouth water from start to finish. The addition of wild rice really makes the dish into its own, where the blend of textures and slightly nutty undertones provides the perfect backdrop to bringing out the sweetness of the lamb.
This is great to make in big batches over the weekend, to freeze and then eat for an easy weeknight dinner. Or during the colder months, it makes for a perfect lunchbox with some greens or raita on the side. Personally, I think this dish is best enjoyed shared amongst a big table for lunch served with creamy dal curry and a crunchy thakkali sambol.
- 2 1/2 cups of basmati rice
- 1/2 cup of wild rice
- 1/2 finely chopped white/red onion
- 1 kettle of boiling water
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of fenugreek seeds
- 1 teaspoon of garlic and ginger paste
- 1 stem of curry leaves, broken into pieces
- 1 fresh tomato, chopped into medium pieces
- 1/2 teaspoon of turmeric
- 2 teaspoons of curry powder
- 1 bay leaf
- 8 cardamoms and 6 cloves, crushed
- 500g of lamb chopped into 1 inch pieces
- 1 tablespoon of coconut or vegetable oil
- salt to taste
- Heat up the oil in a heavy bottomed pan. Once hot add in the mustard, cumin and fenugreek seeds
- Once the mustard seeds start popping, add in the onion and curry leaves
- When the onion has softened a little, then add in the garlic and ginger paste
- Turn the heat to medium and add in the lamb, keep turning the lamb until it is browned and sealed
- Then add in the curry powder, turmeric, cloves, cardamoms and salt and stir around until the lamb is well coated for about 30 seconds
- Turn the heat to low and add in the wild rice and stir about so that the rice soaks in the spices
- Turn the heat to high and add in 2 cups of boiling water and the chopped tomato
- Leave this to cook on a high heat for about 3-4 minutes
- Then add in the basmati rice, with a bay leaf and a further 2 cups of water
- Leave to boil for a further 10-12 minutes, stirring occasionally with a chopstick to ensure the rice doesn't stick to the bottom of the pan
- Once the water is almost level with the rice, turn the heat to low and place a lid on the pan for a further 5 minutes
- Serve piping hot with a cool raita or a creamy dal!