Lamb Biryani
This dish is unbelievably easy to make. If you can cook mince…you can cook this dish.
It makes a great meal in the evening but also is great for lunch the next day. Ideal to take on the road in a plastic container.
Lamb Biryani
Ingredients
- 500 g Lamb Mince
- 2 tsp Crushed Garlic
- 2 medium Tomatoes finely chopped
- 2 tbsp Mild Curry Powder I used Korma
- 450 g Microwaveable Basmati Rice
- 1/3 cup Sultanas
- 1 cup Chicken Stock
- 4 Spring Onions thinly sliced
- 1/2 cup Fresh Coriander chooped
- 1 handful Roasted Cashews to serv the unsalted variety
Instructions
- Heat an oiled, large non-stick frying pan over a medium to high heat. Add the lamb and garlic. Cook, stirring to break up the mince, for about 6 minutes or until it has changed colour.
- Add the tomatoes and curry powder. Cook, stirring for about 2 minutes or until the tomatoes are soft. Season with salt and pepper.
- Meanwhile, place the rice in a large bowl. Crumble with your fingers to seperate the grains.
- Add the rice and sultanas to the pan. Stir well. Add the stock and bring to the boil. Cover with a lid and cook over a low heat for about 8 minutes or until the liquid is absorbed. Stir in the onions and coriander.
- Serve with the cashews.