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Quick lamb biryani

Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 387
  • Carbohydrates 41
  • Saturated Fat 5
  • Sugar 1
  • Protein 32
  • Fat 12
  • Fibre 1
  • Salt 1.05

Nutrition per serving

  • Calories 387
  • Carbohydrates 41
  • Saturated Fat 5
  • Sugar 1
  • Protein 32
  • Fat 12
  • Fibre 1
  • Salt 1.05

Ingredients

  • 1 tbsp balti curry paste
  • 500g lean lamb leg steak or neck fillet, cubed
  • 200g basmati rice, rinsed in cold water
  • 400ml lamb or chicken stock
  • 200g spinach

Method

  1. Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.

  2. Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.

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