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Lighter lamb biryani

Skinny lamb biryani 2016

Lighter lamb biryani

Name: Lighter lamb biryani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 350g cauliflower florets; ½ tsp turmeric; 3 cardamom pods lightly crushed; ½ tsp fennel seeds lightly crushed; a few pinches of black onion seeds or nigella seeds; 1 tbsp rapeseed oil; 1 large onion finely chopped; 1 tbsp finely chopped ginger; 1 red chilli deseeded and finely chopped; 2 garlic cloves thinly sliced; 1 tsp ground cumin; 1 tsp ground coriander; 200g very lean lamb steak, cut into bite-sized pieces; 200g can chopped tomatoes; 1 tsp bouillon; 15g toasted flaked almonds; 50g pomegranate seeds; handful small mint leaves

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.6 ratingsRate

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Satisfy your curry cravings with this clever rice dish. The lamb is stir-fried and the 'rice' is a cauliflower pilau creation

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the cauliflower pilau

350g cauliflower florets
½ tsp turmeric
3 cardamom pods

lightly crushed
½ tsp fennel seeds

lightly crushed
a few pinches of black onion seeds

or nigella seeds

For the spicy lamb

1 tbsp rapeseed oil
1 large onion

finely chopped
1 tbsp finely chopped ginger
1 red chilli

deseeded and finely chopped
2 garlic cloves

thinly sliced
1 tsp ground cumin
1 tsp ground coriander
200g very lean lamb

steak, cut into bite-sized pieces
200g can chopped tomatoes
1 tsp bouillon
15g toasted flaked almonds
50g pomegranate seeds
handful small mint leaves

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Nutrition: per serving

kcal424

low
fat20g
saturates19g
carbs26g
sugars19g
fibre8g
protein30g
salt0.2g

Method

step 1

Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.
step 2

For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more.
step 3

Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.
step 4

Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.

Recipe from Good Food magazine, November 2016

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A star rating of 4.8 out of 5.6 ratings

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