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Lamb and cashew biryani

Ingredients

  • 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

Method

  • Step 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.
  • Step 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 Ingredient

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