Leftover Lamb Biryani with Carrot Raita

Tue, 8 April 2025

Leftover Lamb Biryani with Carrot Raita

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 4-6

Important Note:

Ensure leftover lamb has been properly refrigerated and used within 2 days of initial cooking.

 

Ingredients:

For the Biryani:

• 400g leftover roast lamb shoulder, shredded (room temperature)
• 300g basmati rice
• 2 medium onions, finely sliced
• 4 cloves garlic, minced
• 3cm piece ginger, grated
• 2 bay leaves
• 6 green cardamom pods, lightly crushed
• 1 tsp turmeric
• Pinch of saffron threads (about 15 strands)
• 3 tbsp curry paste
• 1 medium sweet potato, diced into 2cm cubes
• 400g tin chickpeas, drained and rinsed
• 750ml hot vegetable stock
• 200g baby spinach
• 150g green beans, trimmed
• 60g golden raisins
• Large handful fresh mint, chopped
• Large handful fresh coriander, chopped
• 3 tbsp olive oil

For the Carrot Raita:

• 300g natural yogurt
• 2 medium carrots, coarsely grated
• 1 small red chilli, finely chopped
• Pinch of sea salt

Optional Garnish:

• Crispy fried onions
• Extra fresh herbs
• Toasted flaked almonds

 

Method:

• Rinse rice thoroughly until water runs clear. Soak in cold water for 20 minutes, then drain well.
• Heat oil in a large, heavy-based pan over medium-low heat. Add onions and cook slowly until golden and caramelised (12-15 minutes).
• Add garlic, ginger, bay leaves, crushed cardamom pods, turmeric, and saffron. Cook for 2 minutes on low heat until fragrant, stirring gently.
• Stir in curry paste, cook for another minute until oils begin to separate.
• Add sweet potato and chickpeas, stirring to coat in the spiced oil mixture.
• Add the drained rice and hot stock. Bring to a gentle boil, then reduce to lowest heat setting. Cover with a tight-fitting lid (or foil then lid).
• Cook for 15 minutes WITHOUT lifting the lid.
• When rice is almost cooked, add shredded lamb, spinach, and green beans. Cover and cook for 4 minutes more.
• Check internal temperature reaches 75°C. Remove from heat and let rest, covered, for 10 minutes.
• Meanwhile, make the raita by combining yogurt, grated carrots, and chilli. Season to taste.
• Fluff rice gently with a fork before serving.
• Garnish with raisins, fresh herbs, and optional crispy onions or almonds.

 

Pro Tips:

• Toast cardamom pods in a dry pan before crushing to enhance aroma
• If mixture seems dry while cooking, add hot stock 50ml at a time
• For extra richness, bloom saffron in 2 tbsp hot water before adding