Biryani

Wendy Barrie: Food writer

This versatile recipe can be made with beef or chicken instead of lamb.

Ingredients: serves 2


Method:

  1. Heat oil in wok or frying pan. Add onion and garlic with cumin, cinnamon and pepper. Cook to soften onion and sizzle spices. Remove half the onion and set aside for later.
  2. Add meat to pan and brown with remaining onions, curry powder, ginger, bayleaf and chilli. Add peppers and rice and mix together.
  3. Gradually add boiling water with the bouillon powder, stirring occasionally.
  4. Divide between 2 bowls and top with remaining cooked onion.

To serve:

Delicious with chutney and yoghurt.

Recipe tips:

Basmati rice takes around 10 minutes to cook, so gradually add water until the rice is cooked and the mixture is fairly dry.