Biryani is a true Punjabi favourite and found in many of the restaurants in Lahore! A complete "one-pot" meal with raita/chutney or can be a superb accompaniment with any any curry. Takes 30-40 minutes and serves 4
- 1 jar (270g) Balti Tarka Sauce
- 250g basmati rice
- 250g mince lamb, mutton or beef
- 250g mixed frozen veg (may also substitute for cashew nuts, raisins or other veg)
- 1 medium sized chopped onion
- Soak 250g of basmati rice in cold water for at least 30 minutes
- Brown 250g of mince lamb/mutton/beef for 2-3 mins in 1tbsp oil
- Add 250g mixed frozen vegetables (peas, green beans, sweetcorn, carrots)
- Add 1 jar (270g) Balti Tarka Sauce
- 4. Add 300ml water
- Bring to the boil and simmer on a high heat for 7 minutes, stirring regularly
- Drain the soaked rice and in a separate pan, add the rice to fresh boiled water with a 1:2 volume ratio (i.e. 1 cup of rice to 2 cups of water). Simmer until the rice has cooked through and water has been soaked up.
- In a 3rd pan, fry one chopped onion in one tablespoon of oil until golden brown
- To layer the biryani, split the rice into 3 equal portions. Create rice layer with one. Add half of the Balti curry as the 2nd layer. Add a second portion of rice as the 3rd layer. Add the remaining curry as layer number 4. Finish off with the final layer of rice. Garnish with fried onions and fresh coriander.
- Place lid on the pot and leave to steam through for 5-10 minutes on a very low heat before serving. May be served alone with fresh salad, chutney or raita.