Quick lamb biryani

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• orangeblossom

  03 April 2012

  orangeblossom commented on this recipe

  I don't eat white rice, would this work with brown rice if cooked for longer? :)

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• James

  20 January 2013

  James rated and commented on this recipe

  

  really nice i added some onion and chilli to give it a kick and was very impressed, its something i will keep making as its soo easy

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• Rachel

  19 February 2013

  Rachel rated and commented on this recipe

  

  Really easy to make, I used frozen peas instead of the spinach. Will definitely make again.

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• Alex

  01 March 2013

  Alex rated and commented on this recipe

  

  Somewhat sceptical before the recipe, but turned out to be brilliant. Used Patak's balti paste and brown basmati rice. Took a bit longer, but worked just fine.

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• Anoushka

  02 April 2013

  Anoushka rated and commented on this recipe

  

  So easy and fuss free. This works really well with leftover roast lamb, frozen peas and mushrooms, if no spinach. The timings and proportions are spot on, you can spice it up if you want - I ground my own spices and browned an onion to start with, added some saffron and cinnamon stick with the stock and rice. Oh, and make your own stock from the lamb leftovers if you can be bothered; a sprinkle of garamasala when you stir in the peas for the last 5 min works well, too. I will definitely make endless variations based on this, it will be fun!

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• Abi

  02 April 2013

  Abi rated and commented on this recipe

  

  Really nice dish, decided to cook it in the oven after the initial bring to simmer stage 160*c for the 15 minutes, as needed the hob space for more hands on dishes... It did dry out a bit but once the spinach wilted in the steam this made the rice lovely & moist again... Yum yum!

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• Carla2001

  06 April 2013

  Carla2001 rated and commented on this recipe

  

  Really easy to make and tasted great - I added mushrooms which worked well. My husband who usually only eats takeaway curry loved it.

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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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