What are the cooler months without pumpkin? Try this unique biryani variation with pumpkin and lamb.
TOTAL TIME 35 minutes / SERVES 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 brinjal, cut into 2cm pieces
- 2 garlic cloves, crushed
- 3 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground cardamom
- 1 cinnamon stick
- 1 cup basmati rice
- 300 g pumpkin, cut into 1.5cm pieces
- 2 cup chicken stock
- 400 g lamb loin ( boneless)
- 1 tbsp fresh coriander leaves
- ¼ cup Greek-style yoghurt
Method
Heat oil in a pot over high heat.
Add onion; cook, stirring, for two minutes or until lightly browned. Add brinjal and cook, stirring occasionally, for five minutes or until browned. Add garlic, spices and rice and cook, stirring, for one minute or until fragrant. Stir in the pumpkin and stock. Bring to the boil. Reduce heat, simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.
Meanwhile, cook lamb on a heated, oiled grill plate (or grill or braai) over medium-high heat for four minutes on each side or until cooked to your liking.
Remove from heat and allow to stand, covered, for five minutes. Slice on the diagonal, reserving meat juices.
Top rice mixture with lamb and coriander and drizzle with meat juices. Serve with yoghurt.
A tip: For a low-fat low sodium meal, use low-sodium chicken stock and fat-free Greek yoghurt.
This article originally appeared on foodandhome.co.za
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