Easy lamb biryani
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Easy lamb biryani

This is a real favourite for my wife and I. It’s quick and easy to cook after a long day at the office. Most importantly it tastes delicious!

Karl Entwistle

Ingredients

2 servings
  1. 1 red onion
  2. 1 tbsp extra virgin olive oil
  3. 1 tbsp curry powder
  4. Pinch salt
  5. Pinch pepper
  6. 80 g green beans
  7. 250 g lamb mince
  8. 1 chicken stock cube
  9. 1 tbps tomato purée
  10. 130 g long grain rice
  11. 30 g sultans
  12. 600 ml cold water
  13. 120 g natural yogurt to serve

Steps

30 minutes
  1. Peel and dice the red onion.

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  2. Measure out the extra virgin olive oil into a large frying pan. You’ll need a lid so make sure you have one that fits.

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  3. Heat the oil on a medium heat and add the diced onions, curry power and season with salt and pepper. Cook until onions start to soften. About 2-3 minutes.

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  4. While the onions cook top and tail your green beans.

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  5. Cut the beans in half.

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  6. Add the lamb mince to the pan.

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  7. Cook lamb mince for 2 minutes breaking up with a wooden spatula as you go.

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  8. Add the tomatoe purée and a chicken stock cube. Thoroughly stir them in. Cook everything for a further 2 more minutes.

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  9. Stir the long grain rice into the mixture.

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  10. Add the water and bring to the boil.

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  11. Add the chopped beans and saltanas. Stir into the mixture thoroughly. Pop your lid onto to the pan, turn the heat down a bit and leave to cook for 10 minutes.

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  12. It’s a good idea to periodically check your rice. If it’s getting a bit dry add 100ml more water. If it doesn't turn soft within 10 minutes just keep cooking it / tasting it / adding more water until it's soft and delicious.

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  13. Serve onto plates and add a generous dollop of natural yoghurt.

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