Quick lamb biryani
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This quick Indian–style biryani has got to be one of the tastiest ways to use up cooked rice. On the table in under 30 minutes, it makes a great midweek meal when time is short.
Ingredients
Lamb leg steak, raw
360 g, (buy 400g), fat trimmed, diced
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), finely chopped
Indian curry paste
40 g, gluten-free variety, (see tips)
Cooked basmati rice
250 g
Ground turmeric
1 tsp
Garam masala
1 tsp
Broccoli
200 g, cut into small florets
Baby spinach
100 g
Lemon juice
2 tbs
Flaked almonds
5 g, toasted, (see tips)
Tzatziki
75 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, turning occasionally, for 5 minutes or until browned.
2
Add onion to pan and cook, stirring, for 3–4 minutes, until onion starts to soften. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add rice, turmeric, garam masala and 2 tablespoons water and cook, stirring, for 3–4 minutes, until combined and hot.
3
Meanwhile, boil or steam broccoli until just tender. Drain. Add broccoli, spinach and lemon juice to rice mixture and cook, stirring, until spinach has just wilted.
4
Serve sprinkled with almonds and dolloped with tzatziki.
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