Lamb Biriyani

A delicious one-pot wonder, biryani can be served on its own or as part of a banquet

The ingredient of Lamb Biriyani

• 600g diced lean lamb
• 1 2 cup balti curry paste
• 2 tablespoons vegetable oil
• 2 medium brown onions thinly sliced
• 1 1 2 cups doongara rice
• 400g can diced tomatoes
• 100g baby spinach
• 1 3 cup flaked almonds toasted
• 1 long red chilli thinly sliced
• 1 3 cup fresh coriander leaves
• plain yoghurt to serve

The Instruction of lamb biriyani

• combine lamb and curry paste in a bowl toss lamb to coat set aside heat half the oil in a saucepan over medium high heat cook onions stirring for 5 minutes or until browned remove to a plate
• add remaining oil to pan cook lamb mixture stirring occasionally for 5 minutes or until browned return half the onions to pan add rice tomatoes and 1 1 2 cups hot water bring to the boil reduce heat to low cover and simmer stirring occasionally for 20 to 25 minutes or until rice is tender and liquid absorbed
• stir in spinach and half the almonds cook for 2 minutes or until spinach is just wilted top biriyani with remaining onion almonds chilli and coriander serve with yoghurt

Nutritions of Lamb Biriyani

calories: 739 466 calories
calories: 30 7 grams fat
calories: 5 grams saturated fat
calories: 70 2 grams carbohydrates
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calories: 41 5 grams protein
calories: 98 milligrams cholesterol
calories: 1366 milligrams sodium
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