Lamb biryani

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

Save to favs/meal planning

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

300g diced lamb
1 onion, thinly sliced
cooking spray oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 cup basmati rice, rinsed
3 cups vegetable stock
¾ cup frozen peas
parsley, to serve
½ cup low-fat plain yoghurt, to serve (optional)

Instructions

Stay Awake

1 Combine lamb and onion in a bowl. Spray with oil. Heat a saucepan over a medium heat. Add lamb mixture and cook, stirring, for 2-3 minutes, or until browned.

2 Add garlic, ginger and curry powder and stir to combine. Add rice. Stir until combined. Add stock. Stir and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes.

3 Remove from heat. Stir in peas. Cover and stand for 5 minutes. Divide among bowls. Top with parsley and serve with yoghurt and a colourful salad.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 25 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 4 g

Sodium 560 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT