Lamb Biryani With Coriander Raita

• 1 cup rice
• 1 tbsp light olive oil
• 1 large onion, thinly sliced
• 1 1/3 lbs lean lamb, cubed
• 1 1/4 cups plain yogurt
• 3/4 cup chopped cilantro leaves and stems
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, crushed
• 1 tbsp garam masala
• 2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 3/4 cup reduced sodium chicken stock
• None None Steamed greens, to serve

1. Preheat the oven to 400u0b0F. Cook rice in a large saucepan of boiling salted water for 7 mins; drain well.
2. Heat oil in a deep ovenproof skillet on high heat. Add onion; cook, stirring, for 8-10 mins, or until golden. Add lamb, 1/2 the yogurt, 1/2 the cilantro, ginger, garlic, garam masala, turmeric and cayenne pepper; mix well.
3. Spoon rice over lamb mixture; add stock. Cover with a piece of parchment paper, then a tight-fitting lid. Place dish over high heat for 5 mins.
4. Bake for 30 mins. Remove from oven; let stand for 10 mins (don't lift lid).
5. Meanwhile, for the coriander raita, mix remaining yogurt and cilantro in a small bowl. Serve biryani with raita and steamed greens.

rice, olive oil, onion, lean lamb, plain yogurt, cilantro, ginger, garlic, garam masala, ground turmeric, cayenne pepper, chicken stock, steamed greens

Taken from recipes-plus.com/api/v2.0/recipes/26135 (may not work)