Leg of Lamb Biryani

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INGREDIENTS

For the masala marinade: 
1 leg of lamb (2.8 – 3 kg) 
2 cups oil
1 ½ packets of Supreme Bombay Biryani Masala mild/ hot
2 ½ cups yogurt
400g fried onions
¼ cup Supreme Ginger Garlic Paste
1 cup finely chopped coriander 
½ cup finely chopped mint
2 cups water

For the rice: 
1.4 kg of Lubna Super Kernel Sela Rice, soak in cold water for two hours 
Salt to taste
1 cup warm water 
Generous pinch of saffron 
½ tsp Supreme Yellow Food Colour

Other ingredients:
4 medium potatoes, cut into ¼ and fried 
2 cups of warm water 
250g butter, cut into small cubes 

Garnish: 
Fresh mint leaves

METHOD

Into a large mixing bowl add oil, Bombay biryani masala, yogurt, fried onions, ginger garlic paste, chopped coriander and chopped mint. Mix very well then set aside. Place the leg into a large roasting tray and make deep incisions all over the lamb leg. Then add the marinade and cover the full surface of the lamb leg, including in the incisions. Cover marinated leg and refrigerate for up to 24 hours.

Remove the marinated lamb leg from the refrigerator 2 hours prior to cooking. 

Preheat the oven at 160°c. Add 2 cups of water to the side of the tray and mix in where there’s extra masala marinade. Cover the baking tray with foil and cook for 3-4 hours (depending on the size of the leg) or until the lamb leg is fully cooked. 

In the meantime, bring a large pot of water to a boil. Add salt and once the water is boiling, add rice and boil until 80% cooked. Drain rice and divide into 3 equal parts. Set aside to cool. 

Take lamb out of the oven. Remove leg from tray (there will be a generous amount of Masala left in the pan). Mix the masala well. Then to ⅓ of the rice and add desired amount of masala (from the tray), gently mix well and set aside. 

Add Saffron and yellow food colour to a cup of warm water and mix into the other ⅓ of the rice, and set aside. Leave the last ⅓ of rice plain. 

To assemble, layer the rice on an oven proof platter/tray. First layer masala rice, white rice, fried potatoes and then saffron rice. Sprinkle 2 cups of water and dot butter all over the rice. Place the lamb on top of the rice and cover with foil. Cook in the oven at 150°c for another hour. Garnish with fresh mint leaves. Serve immediately with desired accompaniments. 

Tip: for the perfect meat to rice ratio, weigh the meat and (for the rice) use half of the weighed amount of the meat. For example, if the leg of lamb weighs 2.8kg then 1.4kg of rice is needed.

 

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