Bengali Lamb Biryani

Serves 4
Time 40 minutes


6 tbsp ghee
1 onion, finely chopped
1 knob ginger, chopped
4 cloves garlic, chopped
6-8 curry leaves
3 bay leaves
½ tsp saffron threads
½ tsp fennel seeds
3 tbsp finely chopped fresh coriander
¼ tsp cumin seeds, toasted
½ tsp ground cumin, toasted
½ tsp turmeric, toasted
½ cup pistachios
½ cup currants
500g lean minced lamb
Good pinch of salt and pepper
2 cups basmati rice or other uncooked long grain white rice, washed & drained
2 ½ cups chicken stock, warmed

Natural yoghurt and coriander, to serve


Preheat oven to 185°C.

In a hot pot, heat the ghee and brown the onions, then add the garlic, ginger and aromatics. Stir and combine with the pistachios and currants.

Add lamb into the pot in chunks of mince and stir gently stir. Add rice and warmed chicken stock, season and combine.

Cover the pot and place in the oven with the lid on for 18 – 25 mins at 185°C.

Serve with yoghurt and coriander.