Lamb Biryani

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Prep time

5min

Cook time

5min

Enjoy Indian cuisine at home with this delicious lamb biryani recipe! This dish only takes 15 minutes to prepare and cook, perfect for a quick meal idea.

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Low Gi White Rice

  • 2 tbsp Vegetable Oil

  • 1 Small Red Onion (cut into thin wedges)

  • 250 g Lamb Backstrap (cut into 3cm cubes)

  • 1½ tbsp Balti Curry

  • 50 g Baby Spinach Leaves

  • ¼ cup Cashews (coarsely chopped, roasted)

  • ¼ cup Mint Leaves (torn if large)

  • ¼ cup Coriander Leaves (coarsely chopped)

  • 1 tbsp Natural Yoghurt

Low GI

The fluffy, light grains of SunRice naturally Low GI white rice are classified as a low glycaemic index (GI) food and are digested more slowly by the body to provide sustained energy release.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Lamb Biryani

Method

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

  • Heat oil in a large frying pan over a medium heat. Add onion, lamb and curry paste. Cook, stirring for 5 minutes or until lamb is cooked.

  • Add rice and spinach and stir until spinach wilts. Stir in half the cashews.

  • Top with mint, coriander and remaining cashews. Serve with natural yoghurt.

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