Lamb Biryani With Coriander Raita - cooking recipe

Ingredients

1 cup rice
1 tbsp light olive oil
1 large onion, thinly sliced
1 1/3 lbs lean lamb, cubed
1 1/4 cups plain yogurt
3/4 cup chopped cilantro leaves and stems
1 tbsp finely grated fresh ginger
2 cloves garlic, crushed
1 tbsp garam masala
2 tsp ground turmeric
1/4 tsp cayenne pepper
3/4 cup reduced sodium chicken stock
None None Steamed greens, to serve

Preparation

Preheat the oven to 400\u00b0F. Cook rice in a large saucepan of boiling salted water for 7 mins; drain well.
Heat oil in a deep ovenproof skillet on high heat. Add onion; cook, stirring, for 8-10 mins, or until golden. Add lamb, 1/2 the yogurt, 1/2 the cilantro, ginger, garlic, garam masala, turmeric and cayenne pepper; mix well.
Spoon rice over lamb mixture; add stock. Cover with a piece of parchment paper, then a tight-fitting lid. Place dish over high heat for 5 mins.
Bake for 30 mins. Remove from oven; let stand for 10 mins (don't lift lid).
Meanwhile, for the coriander raita, mix remaining yogurt and cilantro in a small bowl. Serve biryani with raita and steamed greens.