Lamb Biryani

with Green Beans and Sultanas
This fuss-free lamb biryani requires only one pot and finds its way to the dinner table in less than 30 minutes!
Cals 877 · Prot 47 · Carbs 96 · Fat 38
Family-Friendly
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30 min
Lamb Biryani with Green Beans and Sultanas
This fuss-free lamb biryani requires only one pot and finds its way to the dinner table in less than 30 minutes!
Cals 877 · Prot 47 · Carbs 96 · Fat 38
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Biryani
Lean lamb mince
350 Grams
Water
375 ML
Chicken stock cube
1 Piece
Cinnamon stick
1 Piece
Cardamom pods
4 Piece
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables and stock

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.
Fry lamb

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.
Add spices and onions

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.
Add rice, beans and stock

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.
Fluff rice

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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