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lamb biryani with eggplant

Easy Lamb and Eggplant Biryani

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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings 6 people

Equipment

  • 1 braising pot
  • 1 large iron-cast casserole
  • 1 Frying Pan

Ingredients
  

For lamb marinade:

  • 2 lamb shanks bone in (approx 0.5kg each)
  • 1/2 cups fresh yoghurt
  • 2 tbsp garam masala
  • 1 tsp each minced garlic and ginger
  • 1 tsp salt

For braising:

  • 300 ml chicken stock or water
  • 2 bay leaves
  • 4 cloves
  • 4 green cardamoms
  • 1 tsp black peppercorns
  • 1 cinnamon stick

For the rice:

  • 6 shallots thinly sliced
  • 1 eggplant quartered and sliced
  • 2 tsp garam masala
  • 200 g soaked basmati rice
  • 5 green cardamoms
  • 1 whole star anise optional
  • 4 allspice berries optional
  • 1/3 tsp crumbled saffron optional
  • Boiling water
  • 6 tbsp olive oil divided
  • Salt
  • Fresh coriander leaves

Instructions
 

Prepare the lamb:

  • Mix together 1/2 cups fresh yoghurt, 2 tbsp garam masala, 1 tsp each minced ginger, garlic and salt.
  • Rub the shanks with the mixture and marinatein the fridge for minimum 2 hours or overnight.
  • Transfer into a large oven proof casserole. Add 300ml stock or water, 1 cinnamon stick, 2 bay leaves, 4 cloves, 4 green cardamoms and 1 tsp black peppercorns. Braise in the oven at 170C for 2.5-3 hours until completely tender and falling off the bone.
  • Pull the meat off the bone and discard the whole spices. Set aside.

Prepare the caramelized shallots:

  • Heat 3 tbsp olive oil in a pan to medium and fry the shallots for 10-15 minutes. They should become deep golden and crispy but not burnt.

Prepare the eggplant:

  • Heat the remaining 3 tbsp of oil in a large skillet and sauté the eggplant until it turns golden.
  • Add the lamb and season with 1/2 tsp salt and 2 tsp garam masala. Stir in half of the onions.

Prepare the rice:

  • Place saffron threads into a bowl with 2 tbsp warm water.
  • Arrange the rice in an even layer on top of the eggplant and lamb mixture.
  • Add the whole spices (1 star anise, 4 cloves and 5 green cardamom pods) and pour in hot water to completely cover the rice.
  • Season with more salt and add the crumbled saffron with its water.
  • Cover and cook for about 5 mins on low heat, then check the rice and add more boiling water. Keep adding water little by little until the rice is al dente.

To serve:

  • Discard the whole spice.
  • Fluff the rice with a fork.
  • Stir in fresh coriander leaves and garnish with the remaining onions.