Quick lamb biryani

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Results 61-80

• Ms_Scarlett

  14 August 2010

  Ms_Scarlett commented on this recipe

  I make this slightly lower fat by adding 300g of lamb and a punnet of chestnut mushrooms - delicious and more variety of texture too! I use Jalfrezi paste in mine because I prefer the flavour, and I'd recommend people don't feel too penned into using only "balti" paste - I tend to make it with whatever I have around, and it's always tasty! Sometimes I stir in a couple of tablespoons of natural yogurt or creme fraiche at the end before serving, and this is good if you fancy something a little creamier (or if you accidentally made it a bit too spicy for your palette!).

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• Spike67

  18 August 2010

  Spike67 rated and commented on this recipe

  

  Simple, quick and delicious.

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• ST

  18 August 2010

  ST rated this recipe

  

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• pinkice

  24 August 2010

  pinkice commented on this recipe

  this dish is yummy,and with so few ingredients.it's even quicker in the microwave.try adding fresh coriander.mmmm

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• Jack

  30 August 2010

  Jack commented on this recipe

  I love this dish and return to it again and again. I have also used a Balti sauce and not added any stock-that works well. I also leave out the lamb and just add raw prawns for 5 minutes at the end-Lovely!

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• lisa

  18 September 2010

  lisa commented on this recipe

  this is just the best quick lamb biryani. I slowly simmered the lamb for 2 half hours and it was delicious and tender

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• scrummy

  17 October 2010

  scrummy commented on this recipe

  very very tasty BUT i used a garam masala paste which was fab, i also used sliced mushrooms, leeks and then peas instead of spinach. sauteed the mushrooms and leeks first then added the paste then the same as the original recipe. i used leftover lamb.

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• Ellen

  20 November 2010

  Ellen rated and commented on this recipe

  

  My 10 year old suggested that the spinach be shredded, and then both her and her 7 year old sister ate it spinach and all. Great, quick, easy healthy midweek meal.

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• jb5370

  15 December 2010

  jb5370 rated and commented on this recipe

  

  Lamb wasn't very tender although flavours were good.

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• popadum

  16 January 2011

  popadum rated and commented on this recipe

  

  Quick, easy and delicious. Enjoyed by adults and kids alike. Didn't have curry paste so used medium curry powder instead and it was fine.

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• justineaguilera

  18 January 2011

  justineaguilera commented on this recipe

  I had a rice cooker for xmas and i was wondering if i could cook the meat in the paste in a sauce pan first then transfer it all to the rice cooker?

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• greavesie

  19 February 2011

  greavesie rated and commented on this recipe

  

  Made this last night,added finely chopped fresh green chilli before adding spinach and served with raita mango and naan -really tasty

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• emmclean

  12 September 2011

  emmclean rated and commented on this recipe

  

  Didn't work for me, not enough stock, basmati wasn't nice and fluffy like the picture, flavour wasn't great. Maybe it was my ingredients!

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• beebee

  21 September 2011

  beebee rated and commented on this recipe

  

  This recipe was very tasty and easy to do. I shall definatly serve it again. We used broccoli as none of us are that keen on spinach.

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• CecileB

  27 October 2011

  CecileB rated and commented on this recipe

  

  Have made this several times with leftover roast lamb and can recommend it. Nice with cucumber and yogurt raita.

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• HanyaBake

  06 November 2011

  HanyaBake rated and commented on this recipe

  

  I must have missed a trick. Followed the recipe precisely. This dish only tasted of boiled lamb and was awful. Confused as to how so many have found it successful and there are hardly any ingredients! I used a balti paste. Any tips would be most welcome as it would be a useful one to master.

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• lurvlyloz

  27 December 2011

  lurvlyloz rated and commented on this recipe

  

  such an easy recipe but super tasty. i added some extra veg just to increase the veg count and used left over lamb from our christmas dinner. will definitely make again.

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• Tommy

  16 February 2012

  Tommy rated this recipe

  

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• Benjymann

  19 February 2012

  Benjymann rated and commented on this recipe

  

  Really quick and easy. I added some roughly chopped spring onions, baby sweetcorn and a generous pinch of fenugreek powder. I cooked it for some friends who really enjoyed it. I also added a saag aloo, a saag pienaar and some Indian breads. Next time I will add a red chilli just for another layer of flavour. A good tip is not too over cook the spinach at the end - if you catch it right then you get a lovely fresh feel to each mouthful. 3-4 minutes ought to be enough for the spinach.

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• MamaDel

  19 March 2012

  MamaDel rated and commented on this recipe

  

  Fried off an onion and used jalfrezi paste, veg stock and peas. Fab with cold roast lamb. Going to try with chicken too, sooooooo easy!!!

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Ingredients

• 1 tbsp balti curry paste
• 500g lean lamb leg steak or neck fillet, cubed
• 200g basmati rice , rinsed in cold water
• 400ml lamb or chicken stock
• 200g spinach

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 1 tbsp balti curry paste
• 500g lean lamb leg steak or neck fillet, cubed
• 200g basmati rice , rinsed in cold water
• 400ml lamb or chicken stock
• 200g spinach

Per serving

387 kcalories, protein 32g, carbohydrate 41g, fat 12 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.05 g

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