Saturday, 8 October 2016

Lamb biryani (Slimming World friendly)

I love this biriyani it's so easy and means you don't have to cook rice separately for dinner. It doesn't take long to make either and also when it's cooked it sits quite happily in the pan with the lid on for a while without overcooking.

You can also make it as hot or mild as you like I tend to use a medium curry powder it's not too hot but has flavour. I have sometimes made a curry sauce to go with this but now Slimming World do the frozen chip shop curry sauce that would be lovely with this.


Lamb Biriyani

500g lean lamb (diced)
1 large onion (thickly sliced)
2 large carrots (peeled and diced)
1 pack green beans (trimmed and cut into pieces)
3 cloves garlic (crushed)
thumb size piece of root ginger (grated, or use from frozen or a jar)
2 tbsp mild or medium curry powder
250g basmati rice
500ml beef or lamb stock (from a cube is fine)
salt
low calorie spray oil


Spray a large frying pan or wok with spray oil and fry the onion until slightly soft and add the lamb, garlic and ginger and keep frying over a medium heat until the lamb has started to brown and the onions are soft.

Add the carrots and beans and sprinkle over the curry powder and fry for a couple of minutes. Add the rice and stock and bring to the boil. Reduce the heat so it's just simmering. Put a lid on or cover with foil and leave to simmer for 15 minutes.

Remove the lid and check the rice is cooked it's ok if its a little firm as it will carry on cooking for a while when it's standing.  Add salt if needed (might not need it ) then cover and leave to stand for five minutes.

Serves 4-6 generously

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