Lamb Biryani

with Green Beans and Sultanas

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Instructions

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1 Prep vegetables and stock

Boil the measured water and dissolve the chicken stock cube with the cinnamon stick in it. Split the cardamom pods open with the back of a knife. Peel and chop the red onion. Trim and halve the green beans.

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2 Fry lamb

Heat a drizzle of oil in a pan over a medium heat. Once hot, add the lamb mince and fry for 5-7 min or until browned and starting to crisp.

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3 Add spices and onions

Add the chopped red onion, cardamom pods, turmeric, garlic and cumin powder to the pan. Reduce the heat to medium-low and fry for 3 min further.

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4 Add rice, beans and stock

Add the basmati rice, golden raisins, green beans and chicken stock to the pan. Cover with a lid and cook for 15-18 min further or until the water has been absorbed and the rice is tender.

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5 Fluff rice

Once the rice is cooked, remove the pan from the heat and season with salt and pepper. Add the cashew nuts to the pan and fluff the rice with a fork. 

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6 Serve

Serve the biryani with a dollop of natural yogurt.

Tips for fussy eaters

Not sure about adding cinnamon or raisins to a savoury dish? Just leave them out!

Pro tip

The trick to perfectly fluffy, nonmushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

This fuss-free lamb biryani requires only one pot and finds its way to the dinner table in less than 30 minutes!

Cooking Time: 30 min

Cals 884 · Prot 48 · Carbs 98 · Fat 38

Ingredients

Number of people

Biryani

Lamb mince 350 Grams
Water 375 ML
Chicken stock cube 1 Piece
Cinnamon stick 1 Piece
Cardamom pods 4 Pieces
Red onion 1 Piece
Green beans 150 Grams
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Garlic powder 5 Grams
Cumin powder 2 Grams
Basmati rice 150 Grams
Golden raisins 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Cashew nuts 40 Grams

To serve

Natural yogurt 170 Grams

This fuss-free lamb biryani requires only one pot and finds its way to the dinner table in less than 30 minutes!

Cooking Time: 30 min

Cals 884 · Prot 48 · Carbs 98 · Fat 38

Instructions

photo

1 Prep vegetables and stock

Boil the measured water and dissolve the chicken stock cube with the cinnamon stick in it. Split the cardamom pods open with the back of a knife. Peel and chop the red onion. Trim and halve the green beans.

photo

2 Fry lamb

Heat a drizzle of oil in a pan over a medium heat. Once hot, add the lamb mince and fry for 5-7 min or until browned and starting to crisp.

photo

3 Add spices and onions

Add the chopped red onion, cardamom pods, turmeric, garlic and cumin powder to the pan. Reduce the heat to medium-low and fry for 3 min further.

photo

4 Add rice, beans and stock

Add the basmati rice, golden raisins, green beans and chicken stock to the pan. Cover with a lid and cook for 15-18 min further or until the water has been absorbed and the rice is tender.

photo

5 Fluff rice

Once the rice is cooked, remove the pan from the heat and season with salt and pepper. Add the cashew nuts to the pan and fluff the rice with a fork. 

photo

6 Serve

Serve the biryani with a dollop of natural yogurt.

Tips for fussy eaters

Not sure about adding cinnamon or raisins to a savoury dish? Just leave them out!

Pro tip

The trick to perfectly fluffy, nonmushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Biryani

Lamb mince 350 Grams
Water 375 ML
Chicken stock cube 1 Piece
Cinnamon stick 1 Piece
Cardamom pods 4 Pieces
Red onion 1 Piece
Green beans 150 Grams
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Garlic powder 5 Grams
Cumin powder 2 Grams
Basmati rice 150 Grams
Golden raisins 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Cashew nuts 40 Grams

To serve

Natural yogurt 170 Grams
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