Fragrant lamb biryani

Name: Fragrant lamb biryani
Cook time: 20 min
Yield: 4

with mint yoghurt and spiced cashews

Ready in around 20 mins

RECIPE FACT:

The word biryani is derived from a Persian word, birian, which means fried before cooking.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the spiced basmati rice into a pot with a tight-fitting lid and add 500 ml of warm water. Place the pot onto the stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO PREPARE THE VEGETABLES:

Peel and grate the carrot. Trim the ends off the green beans and cut in half. Remove the top of the snow peas and discard then cut each piece into 3 pieces.
3. TO COOK THE BIRYANI:

Heat a small drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the biryani lamb mince and carrot and cook for 4-5 mins until browned. Add the beans, snow peas and season with salt and pepper and cook for a further 3 mins. Add the cooked rice and baby spinach then remove from the heat, season with salt and pepper and mix to combine.
TO SERVE:

Divide lamb biryani between bowls, drizzle over some mint yoghurt and a sprinkle of golden raisins and spiced cashews.