Indian Lamb Biryani with Eggs

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

10 minutes

Cook Time:

35 minutes

Serves:

Savor the delightful flavors of Indian Lamb Biryani with Eggs, a comforting and aromatic dish that combines tender lamb mince, aromatic spices, and perfectly boiled eggs. This easy-to-make recipe promises a hearty and satisfying meal, whether it's for a family dinner or a special occasion.

Ingredients

2 tbsp oil
2 large onions, thinly sliced
500g lamb mince
2 cloves garlic, crushed
1/3 cup medium curry paste (korma, rogan josh or madras)
½ cup stock or water
5 eggs
2 x 250g sachet microwave basmati rice
2 tbsp toasted flaked almonds (optional)
30g salted butter, melted
Mint leaves, to garnish
Yoghurt raita and fried paratha bread to serve

Method

Heat oil in a large, non-stick frying pan over medium high heat. Add the onions and cook for 6-8 minutes, stirring occasionally until the onions are golden brown. Remove half the onions and set aside.
Add mince and garlic. Cook breaking up the lumps until browned and crumbly. Add curry paste and mix well. Stir in water and simmer for 5 minutes or until sauce has reduced a little.
In the meantime, place the eggs in a small saucepan. Just cover with cold water and bring to the boil. Cook for 5 mins. Drain the eggs, rinse in cold water and peel. Make three shallow cuts into one side of each egg. Set aside.
Cook microwave rice according to packet instruction. Spoon over the top of the lamb curry. Snuggle eggs into the rice. Scatter over almonds and reserved onions. Pour over melted butter and cover with lid. Heat over low heat until warmed through. Garnish with mint. Serve immediately from the pan with yoghurt raita and paratha.

Tips & Hints

Substitute lamb with beef mince or replace mix with vegetables such as zucchini, broccoli and sweet potato.
For slow cooker method combine half the onions, mince, garlic, curry paste and water in a slow cooker and mix well. Select LOW 3hrs/ HIGH 11/2 hours. Break up the mince every 30-minutes. In the last 30 minutes of cooking. Add the rice, eggs, almonds and butter. Serve topped with coriander