Lamb and Cashew Biryani
Try this low-fat version of a flavoursome Indian classic.
- SERVES 4
- PREP TIME 20mins
- COOK TIME 35mins
- DIFFICULTY Easy
Ingredients1 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
Method1. 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.
Recipe Source: http://www.taste.com.au/recipes/31527/lamb+and+cashew+biryaniBack
Recipe ID: 3263389