Quick lamb biryani
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.2 out of 5.127 ratingsRate
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Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party
Easily doubled
Easily halved
Freezable
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Spicy vegetable chapati wraps
A star rating of 4.4 out of 5.58 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp balti curry paste
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500g lean lamb
leg steak or neck fillet, cubed
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200g basmati rice
rinsed in cold water
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400ml lamb or chicken stock
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200g spinach
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Nutrition: per serving
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kcal387
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fat12g
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saturates5g
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carbs41g
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sugars1g
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fibre1g
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protein32g
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salt1.05g
low
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Method
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step 1
Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.
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step 2
Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.
Recipe from Good Food magazine, November 2007
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A star rating of 4.2 out of 5.127 ratings
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