This dish is loaded with the delicious, fragrant spices in our Biryani / Pilau Spice Blend that add a wonderful, authentic flavour.

Ingredients

3 tbsp natural yoghurt

1 tbsp crushed garlic

1 tbsp crushed ginger

1 tsp salt (optional)

500g lamb leg, chicken, or beef, cut into thin strips (if vegetarian you can substitute this with chickpeas)

300g basmati rice, washed, and soaked for 30 mins

1 tbsp oil

1 large onion, sliced

600ml water

handful pomegranate seeds (optional)

Method

Mix Shemin’s Biryani / Pilau Spice Blend, yoghurt, garlic, ginger and salt in a bowl. Add the meat and coat well. Leave to marinade in the fridge for at least 2 hours.
Heat a lidded pan, large enough to hold both the meat and rice together, over a medium heat and add the oil. Then add the onions and fry until brown.
Add the marinated meat with all the sauce and cook for about 8 minutes until sealed. Then add the drained rice and 600ml water. When starting to boil, put the lid on.
Turn down the heat to a simmer and cook for 25 mins. Then, still keeping the pan covered, take off the heat and leave to rest for 10 minutes. Scatter with pomegranate seeds before serving.

Serves 4

Recipes

Pilau Rice