Biryani with pumpkin and lamb

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 2 tsp olive oil

    1 small onion, finely chopped

    150g eggplant, cut into 2cm cubes

    1 clove garlic, crushed

    1½ tsp ground coriander

    1 tsp ground cumin

    ¼ tsp ground turmeric

    ½ tsp ground cardamom

    1" cinnamon stick

    130g basmati rice

    150g pumpkin, cut into small chunks

    1 cup chicken stock

    200g lamb backstrap (eye of loin), grilled as per your liking, allowed to stand for 5 mins and sliced on the diagonal

    2 tbsp yogurt


  • Heat oil in a saucepan over high heat. Add onion; saute for 2 mins or until lightly browned.

    Add eggplant, saute for 5 mins. Add garlic, spices and rice. Stir for a minute.

    Add pumpkin and stock. Bring to the boil. Reduce heat to low, cover and let it cook until all the liquid is absorbed and rice is tender.

    Top rice mixture with lamb and coriander and drizzle with any meat juices. Serve with yogurt.