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Bangladeshi Lamb Biryani

Bangladeshi Lamb Biryani

Bangladeshi Lamb Biryani

Recipe Development TeamPublished on May 04, 2016

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Biryani is traditionally made with a leg of goat, but here we’ve made it with our delicious lamb mince from butchers Roaming Roosters. It’s a traditional dish from India and is often served at weddings and big occasions… and is also delicious as a mid-week meal! Enjoy!

Tags:

Not Suitable for Coeliacs

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Basmati Rice

1

Onion

1

Garlic Clove

2

Vine Tomatoes

1

Curry Powder Mix

250

Lamb Mince

½

Green Beans

3

Mint

2

Coriander

1

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)650 kcal

Energy (kJ)2720 kJ

Fat17 g

of which saturates8 g

Carbohydrate80 g

Protein39 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Grill Pan

•Bowl

Cooking Instructions and Tips

1

Boil 350ml of water(exactly) in a pot with 1/4 tsp of salt. Pour the rice into the pot, turn the heat to its lowest setting and put a lid on top. Leave the rice simmering on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until 20 mins are up or your rice won’t cook.

Chop the tomatoes

2

Peel and chop the onion in half lengthways. Slice the onion very thinly into half moons. Peel and very finely chop the garlic. Chop the tomatoes into 2cm cubes. Chop the tops and bottoms from the green beans and cut into 4.

Add the garlic and curry powder

3

Heat 1 tbsp of olive oil in a non-stick frying pan on medium low heat. Add your onions with ¼ tsp of salt and gently cook for 8 mins. For the last 2 mins add the curry powder and the garlic.

Add the tomatoes

4

Turn the heat to medium. Add the lamb mince with a pinch of salt and cook until it has browned off. Add ¼ cup of water, the green beans and tomatoes, place a lid on the pan and cook on low for 6 mins.

Stir in the rice

5

Tip in your cooked rice and stir everything together.

6

Roughly chop 3 tbsp of mint and 3 tbsp of coriander and stir them through the biryani. Serve with a big dollop of natural yoghurton top. Tip: If you have any spare fresh herbs, add them as well - the more the merrier!

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