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Lamb Biryani

Lamb Biryani

with Green Beans and Yoghurt

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This Lamb Biryani with Green Beans & Yoghurt is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 sachet

Chicken Stock Powder

200 grams

Lamb Mince

1 pot(s)

North Indian Style Spice Mix

1 sachet

Tomato Puree

1 bag(s)


150 grams

Basmati Rice

1 pack(s)

Green Beans

1 pack(s)

Greek Style Natural Yoghurt


1 unit(s)

Red Onion

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2741 kJ
Energy (kcal)655 kcal
Fat17.0 g
of which saturates6.0 g
Carbohydrate91 g
of which sugars27.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).


Heat a large saucepan on medium-high heat (no oil). Once hot, add the lamb mince. Fry until the lamb is nicely browned, breaking it up with a wooden spoon as it cooks, 4-5 mins. Stir in the onion and cook until, stirring occasionally, 5 mins. Add the North Indian style curry powder, tomato purée and the garlic and cook for 1 minute more, stirring continuously. Add the raisins and basmati rice to the lamb mixture.


Pour in the water (see ingredients for amount) and bring to the boil. When boiling, add the stock powder, stir, then lower the heat to medium and pop a lid on the pan. Leave to simmer for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While the rice cooks, Trim the green beans and chop into thirds. Then you can put your feet up for a bit!


Ten mins before the biryani is cooked, heat a drizzle of oil in a frying pan on medium- high heat. Once the oil is hot, add the green beans and a pinch of salt and pepper. Stir together and cook until the beans are softened and slightly charred, 5-6 mins. Remove the pan from the heat.


When the biryani is cooked, fluff up the rice with a fork then stir in the green beans. Taste and add salt and pepper if you feel it needs it. Serve the biryani in bowls with a spoonful of yoghurt on top. Enjoy!