Crockpot Lamb Biryani

Source : Soak The Rice For 30 Minutes Then Rinse Several Times To Remove All The Starchpreheat The Slow Cooker To Low Setting In A Frying Pan Melt Half The But...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 25, 2021

Step:

  1. Soak the rice for 30 minutes, then rinse several times to remove all the starch

  2. Preheat the slow cooker to low setting. In a frying pan melt half the butter and add the onion, garlic and ginger and cook for 3 to 4 minutes until the onions soften.

  3. Transfer to the slow cooker, then melt the remaining butter and spices, seasoning and bay leaves and continue to stir. Add to the pan, the stock and bring to a simmer, then stir in the yoghurt. Mix well and transfer everything to the slow cooker And increase the heat and brown the lamb on all sides.

  4. Add the spices, seasonings and bay leaves and continue to stir. Add the stock and bring to a simmer, then stir in the yoghurt. Mix well and transfer everything to the crockpot

  5. Fill a saucepan with water and bring to the boil. Add the rice and cook for 46 minutes. Drain then using a slotted spoon, plop the lamb mixture with the rise in the slow cooker. Season to taste and sprinkle half the coriander on top. Cover and cook for eight hours until the rice is tender and the lamb no longer pink in the centre


Ingredients

  1. 500 g Basmati rice (you can use jasmine rice Basmati is better)
  2. 110 g butter
  3. 3 onions, sliced
  4. 2 cloves garlic finely chopped
  5. 4 cm piece of root ginger, finely chopped
  6. 900 g diced lamb (not too much fat
  7. 2 teaspoons chili powder, or to taste
  8. 2 teaspoons turmeric
  9. 2 teaspoons ground coriander
  10. Choose teaspoon ground cumin
  11. 1/2 teaspoons ground cinnamon
  12. 1/2 teaspoons ground cloves
  13. 1 teaspoon crushed peppercorns
  14. 1 teaspoon salt
  15. 3 bay leaves
  16. 150 mL vegetable stock
  17. 400 mL plain yoghurt
  18. 1 bunch fresh coriander

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