Easy biryani recipe with paneer, lamb and cauliflower
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Heat half the oil in a large, heavy-bottomed pot over medium heat. Add the lamb, season with salt and pepper and cook for 6 minutes, breaking up the minced meat with a wooden spoon. Add ginger, garlic, garam masala, cumin, saffron and cardamom. Cook, stirring, for 2 minutes or until fragrant.
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Add the cauliflower, rice and 350 ml of water and let it boil.
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Cover with a tight-fitting lid and reduce heat to low. Bake for 15 minutes. Remove the pan from the stove. Let it sit for 4 minutes.
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Meanwhile, heat the remaining oil in a large skillet over high heat. Add curry leaves and cook for 30 seconds or until crisp. Remove the leaves from the pan and add the paneer cubes. Cook, turning, for 3 minutes or until golden brown on all sides.
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Gently fluff the rice with a fork to separate the grains, then serve the biryani with curry leaves and paneer.
