4 Serves
98 Mins
Marinate the lamb in a bowl with yogurt, ginger, garlic, and biryani masala for at least 30 minutes.
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IndianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
92 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
513 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and sauté the chopped onion until golden brown.
Add the marinated lamb to the Dutch oven and sear until browned on all sides.
Stir in the biryani spices and salt and pepper, then add the rice and hot water, covering the pot to steam until the lamb is tender and rice is cooked.
25
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Japanese
Indian