What are the cooler months with out pumpkin? Do that distinctive biryani variation with pumpkin and lamb.

TOTAL TIME 35 minutes / SERVES 4


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 brinjal, minimize into 2cm items
  • 2 garlic cloves, crushed
  • 3 tsp floor coriander
  • 2 tsp floor cumin
  • ½ tsp floor turmeric
  • 1  tsp floor cardamom
  • 1 cinnamon stick
  • 1 cup basmati rice
  • 300 g pumpkin, minimize into 1.5cm items
  • 2 cup hen inventory
  • 400 g lamb loin ( boneless)
  • 1 tbsp recent coriander leaves
  • ¼ cup Greek-style yoghurt


Warmth oil in a pot over excessive warmth.

Add onion; cook dinner, stirring, for 2 minutes or till calmly browned. Add brinjal and cook dinner, stirring sometimes, for 5 minutes or till browned. Add garlic, spices and rice and cook dinner, stirring, for one minute or till aromatic. Stir within the pumpkin and inventory. Convey to the boil. Scale back warmth, simmer, coated, for quarter-hour or till liquid is absorbed and rice is tender.

In the meantime, cook dinner lamb on a heated, oiled grill plate (or grill or braai) over medium-high warmth for 4 minutes on all sides or till cooked to your liking.

Take away from warmth and permit to face, coated, for 5 minutes. Slice on the diagonal, reserving meat juices.

Prime rice combination with lamb and coriander and drizzle with meat juices. Serve with yoghurt.

A tip: For a low-fat low sodium meal, use low-sodium hen inventory and fat-free Greek yoghurt.

This text initially appeared on foodandhome.co.za

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ALSO READ: Ham and corn mini quiches

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