Ingredients
Basmati rice – 2 cups
Lamb neck – 400gm
Garlic- 4 cloves (grated)
Ginger – 1tbsp (finely grated)
Oil – as required
Onion – 1 large (chopped)
Cumin seeds – 1tbsp
Nigella seeds – 1tbsp
Spice paste – 1tbsp
Curry leaves – as required
Good-quality lamb – 400ml
Paneer – 100gm (chopped)
Spinach – 200gm (cooked)
Salt – as required
METHOD
Take a bowl and toss the lamb with garlic, ginger, large pinch of salt. Marinate it in the fridge overnight or for at least a couple of hours.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add the marinated lamb to it and fry until it becomes brown.
Next add onion, cumin seeds, nigella seeds and sauté for few mins until the onion softens. Add the basmati rice, curry leaves, water and allow it to boil.
Then add paneer, spinach, spice paste, salt. Cover the dish with a lid and cook for 20mins.
Once done switch to ‘keep warm or off’ mode. Give a good stir and garnish it with coriander leaves.
Lamb Biriyani is ready to serve with a Salad.