Quick lamb biryani
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Quick lamb biryani
Having a pouch of ready-prepped brown rice in the cupboard means you can get this meaty curry on the table in next to no time.
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
599Kcal
Fat
28gr
Saturates
10gr
Carbs
39gr
Sugars
13gr
Fibre
10gr
Protein
44gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tsp olive oil
- 1 small onion, finely sliced
- 2 lean lamb leg steaks (1⁄2 x 265g pack), cut into pieces
- 1 tsp grated fresh root ginger
- 2 tbsp curry paste
- 1 tsp ground turmeric
- 1 x 250g pouch microwave brown basmati rice
- 1 x 160g pack tender green veg medley (a mix of runner beans, Tenderstem broccoli, sugar snaps and peas)
- 1 tsp toasted flaked almonds
- a handful of coriander, roughly chopped
- 50g low-fat natural yogurt
Step by step
- Heat the olive oil in a large, deep frying or sauté pan and add the onion. Cook for 3-4 minutes until browned then add the lamb and cook for another 3-4 minutes, until the lamb is browned and starts to caramelise. Stir in the grated ginger, curry paste and turmeric, and cook for a further minute.
- Tip the brown basmati rice into the pan, stir until everything is combined and cook for 3 minutes, or according to packet instructions, tossing everything together.
- Meanwhile, microwave or cook the tender green veg medley to pack instructions and then toss the veg with the rice mixture. Divide the mixture between plates, scatter over the toasted almonds and coriander and serve with the yogurt on the side.
