Lamb and Cashew Biryani

Try this low-fat version of a flavoursome Indian classic.

  • SERVES 4
  • PREP TIME 20mins
  • COOK TIME 35mins


1 tablespoon olive oil
1 medium brown onion, thinly sliced
400g lamb mince
1/3 cup Indian mild curry paste
1 cup SunRice Basmati Rice
2 1/2 cups chicken stock
1 cinnamon stick
1/4 cup sultanas
75g baby spinach
150g green beans, trimmed, halved diagonally
1/2 cup no-fat plain Greek-style yoghurt
1/4 cup cashew nuts, toasted, roughly chopped
2 tablespoons small fresh flat-leaf parsley leaves


1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

2. Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender. Stir in spinach and beans. Cook for 2 minutes or until beans are tender. Serve biryani with yoghurt, nuts and topped with parsley.