If you're looking for the perfect leftover recipe for roast lamb then stop searching because you've found it!! Lamb is a difficult meat to enjoy warmed up because its quite fatty but if you find a recipe which allows the meat to slowly warm through then any fat will reheat and just add more flavour to a dish. And so we get to biryani.... a perfectly rich and decadent meal that in all honesty doesn't take a lot of skill, if you just allow time at the beginning of the recipe for the onions and spices to build up a real depth of flavour then after that there's nothing really to it... oh except for adding butter, you must not skip that part it adds such a rich creamy flavour to this recipe, its just doesn't hit the same heights without it.
Of course you can enjoy this recipe with any other left over meat such as chicken or beef, in fact you can instead add raw prawns at the same point you add the cooked meat in this recipe as they will gently cook along with the rice. What ever your preference, the main base to this dish is delicious and it'll have you going back for more.
Prep time 15mins
Cooking time 30mins
180g basmati rice
3tbsp veg oil
1 large onion, sliced
1 cinnamon stick
1tsp cumin seeds
1/2tsp salt
3 garlic cloves, peeled and grated
2inch piece of ginger, peeled and grated
2tsp garam masala
1tsp mild chilli powder (less if you're sensitive to spice)
1tsp ground coriander
1tsp turmeric powder
100ml water
3tbsp butter
60g freshly chopped tomatoes (about 3 salad tomatoes)
30g sultanas (a small handful)
5tbsp chopped coriander
300g approx left over roast lamb meat
360g chicken stock
50g toasted cashews
First of all lets soak the rice to remove some of the starch, so in a bowl add the rice and then cover with cold water, set aside while we cooke the onions etc.
In a deep pan with a lid, you can make a tin foil lid if need be, heat the oil on a medium heat, now add the sliced onions and gently cook for 5minutes. Once they start to soften add the cinnamon stick, cumin and salt, continue to cook for another 5 mins until the onions start to turn golden.
Now add the garlic and ginger and cook for 3 minutes until fragrant.
While the garlic and ginger are cooking, in a cup add the ground spices and 100ml of water and whisk, now add to the pan with the onions etc.
Turn the heat up slightly until the water has all but disappeared and then lower the heat back to medium.
Add all of the butter and let it melt mixing it together. Cook for 5 minute and really let the melted butter take on the spices.
After a couple of minutes, strain the rice, quickly rinse with cold water and then add to the pan, stirring well and allowing the rice to get fully coated with the mixture.
Now add the chopped tomatoes, sultanas, half of the fresh coriander, lamb meat and lastly the chicken stock, stir well.
Turn the heat up and bring to the boil. Once boiling turn the hob down to a low heat and cover with a lid.
Leave for 15 mins.
After 15 mins take off the lid, (careful if you're using a makeshift lid because of the steam) give it a stir and test the rice, it may need another 5 minutes. If it seems a little under cooked and there's not enough water just add a splash more boiling water about 100ml, recover and leave for 5 mins.
Once your completely happy with the rice have a taste, add a pinch of salt if need be. If there is still a little excess liquid, which there shouldn't be, turn the heat up a bit and let it evaporate.
To serve sprinkle over the remaining chopped coriander and some toasted cashews.
