Scottish Spiced Rice with Lamb - A Scottish Twist on Biryani

Ingredients

In this Scottish adaptation of Bombay biryani, we incorporate Scottish ingredients like leeks and thyme to infuse the dish with a distinct Scottish flavor. The traditional Indian spices are still used, but the cooking techniques and proportions are adjusted to suit the Scottish palate. Additionally, lamb is used as the protein of choice, which is a popular meat in Scottish cuisine. We alse have the original recipe for Bombay biryani, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 leeks, sliced 2 leeks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the leeks, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
4. 4.
   Add the lamb pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the ground cumin, coriander, turmeric, paprika, dried thyme, and cinnamon stick. Cook for another minute to toast the spices.
6. 6.
   Add the soaked and drained rice to the pot and stir well to coat the grains with the spices.
7. 7.
   Pour in the chicken or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and remove the cinnamon stick.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, marinate it with the spices for at least 30 minutes before cooking.
• Basmati rice — Soaking the rice helps to achieve fluffy grains. Be sure to drain it well before adding it to the pot.
• Leeks — Clean the leeks thoroughly as they can often have dirt trapped between the layers. Slice them thinly for even cooking.

Tips & Tricks

• For an extra burst of flavor, add a handful of raisins or dried cranberries to the rice while it's cooking.
• Serve Highland Biryani with a dollop of yogurt on the side to balance the spices.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Leftovers can be enjoyed the next day and make for a delicious packed lunch.

Serving advice

Serve Highland Biryani as a main course dish, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a large serving dish or individual plates for an elegant presentation.