Home > Lamb Korma Biryani
Ingredients
- ¼ cup vegetable oil
- 4 large onions, thinly sliced into rounds
- 1.2kg boned lamb shoulder, trimmed, cut into 4cm pieces
- 150g Pkt Passage To India Korma Paste
- 400ml can coconut milk
- Pinch saffron threads
- 450g packet microwave basmati rice
- 2 x 250g Passage to India 90 seconds microwave Saffron Rice
- ¼ cup raw almonds, toasted, chopped
- Coriander leaves, Pomegranate arils & yoghurt, to serve
Method
- Heat 2 tablespoons of the oil in a large, non-stick frying pan or slow cooker with searing function over a medium heat. Add onions and cook, stirring occasionally for 10-12 minutes until soft and dark golden. Remove and set aside.
- Cook lamb in same pan over a medium-high heat for 10 minutes or until browned all over (see notes).
- Add Korma Paste and cook, stirring for 1 minute. Add 1 cup of the coconut milk (reserve remaining for rice). Reduce heat to low. Cover with a lid and cook for 2 hours, stirring occasionally or until tender and falls apart with pulled with a fork.
- Preheat oven 180C (fan forced).
- When lamb is ready, heat remaining coconut milk in a heatproof jug in the microwave for 30 seconds. Stir in saffron and allow to infuse for 5-10 minutes.
- Tear open corners of all rice sachets to about 5cm. Place all packets in microwave and cook on high for 2 minutes. Tip rice saffron rices and basmati into separate bowls. Fluff to separate grains.
- Prepare the biriyani for the oven. Spread 1/3 of the onions over the base of a 30cm x 23cm x 6cm deep (12-cup capacity) oven proof dish. Add half of the lamb mixture on top of onions. Sprinkle half of the basmati rice and half of the saffron rice over the top.
- Repeat with another layer of onions, remaining lamb mixture and rices. Drizzle infused coconut milk evenly over the top. Cover with foil. Bake for 30 minutes until heated through.
- Serve topped with remaining onions, almonds, coriander, pomegranate and yoghurt.
Tips & Hints
- If cooking in a smaller pan, avoid the meat stewing by cooking in 2 batches, adding a little extra oil if necessary
- Serve with mango chutney or Indian lime pickle for a contrasting sweetness
- Crunchy pappadams for scooping are also encouraged
