Lamb Biryani

with Green Beans and Sultanas

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Family-Friendly
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Family-Friendly
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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 red onion. Trim and halve green beans.

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2 Fry lamb

Heat oil in a pan over 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 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 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. Serve with a dollop of natural yoghurt to the side.

Tips for fussy eaters

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

Pro tip

Leave the biryani to cool for 5 minutes with the lid on before serving.

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

Cooking Time: 30 min

Cals 989 · Prot 46.1 · Carbs 112.8 · Fat 39.5

Ingredients

Number of people

Biryani

Lamb mince 350 Grams
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Cinnamon stick 1.00 Pieces
Cardamom pods 3.00 Pieces
Red onion 1.00 Pieces
Green beans 150.00 Grams
Olive oil 1.00 Tbsp
Turmeric powder 2.00 Grams
Garlic powder 8.00 Grams
Cumin powder 2.00 Grams
Basmati rice 200.00 Grams
Golden raisins 20.00 Grams
Salt 1.00 Tsp
Black pepper 1.00 Tsp
Cashew nuts 30.00 Grams

To serve

Natural yoghurt 100.00 Grams

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

Cooking Time: 30 min

Cals 989 · Prot 46.1 · Carbs 112.8 · Fat 39.5

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 red onion. Trim and halve green beans.

photo

2 Fry lamb

Heat oil in a pan over 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 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 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. Serve with a dollop of natural yoghurt to the side.

Tips for fussy eaters

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

Pro tip

Leave the biryani to cool for 5 minutes with the lid on before serving.

Ingredients

Number of people

Biryani

Lamb mince 350 Grams
Water 500.00 ML
Chicken stock cube 1.00 Pieces
Cinnamon stick 1.00 Pieces
Cardamom pods 3.00 Pieces
Red onion 1.00 Pieces
Green beans 150.00 Grams
Olive oil 1.00 Tbsp
Turmeric powder 2.00 Grams
Garlic powder 8.00 Grams
Cumin powder 2.00 Grams
Basmati rice 200.00 Grams
Golden raisins 20.00 Grams
Salt 1.00 Tsp
Black pepper 1.00 Tsp
Cashew nuts 30.00 Grams

To serve

Natural yoghurt 100.00 Grams
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