Gluten-Free Indian Feast: Aromatic Lamb Biryani with Cucumber Raita & Vegetable Samosas

Allergens

Dairy (Yogurt)

Ingredients

• 1 lb boneless lamb, cut into cubes
• 2 cups basmati rice, soaked for 30 minutes
• 4 medium potatoes, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 large onion, thinly sliced
• 2 cups tomato sauce
• 2 tbsp ginger
• garlic paste
• 1 tbsp garam masala
• 2 tsp cumin seeds
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1/4 cup yogurt
• Salt, to taste
• Fresh cilantro, for garnish For Cucumber Raita:
• 1 medium cucumber, grated
• 1 cup yogurt
• 1 tsp sugar
• Salt, to taste For Vegetable Samosas:
• 2 cups potato, boiled and mashed
• 1 cup green peas, cooked
• 1 tbsp ginger
• garlic paste
• 1/4 cup oil
• 2 cups all
• purpose gluten
• free pastry dough
• Salt, to taste
• Ajwain seeds, for seasoning

Instructions

1. Prepare the lamb biryani by cooking the lamb with spices and tomato sauce until tender. Then, layer it with soaked basmati rice and steam until cooked. For cucumber raita, mix grated cucumber, yogurt, sugar, and salt. For vegetable samosas, prepare the stuffing by mixing boiled potatoes, green peas, ginger garlic paste, salt, and ajwain seeds. Roll out gluten free pastry dough into triangles, fill with stuffing, seal, and deep fry until golden brown.

Chef’s Insight

Use high-quality basmati rice for the best texture and aroma in the biryani dish.

Notes

Adjust spices according to taste preference.