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Lamb Biryani

Lamb Biryani

with Tomato and Green Peas

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Biryani, an Indian mixed rice dish, can be composed of a variety of meats, spices, herbs and vegetables. Our version uses ground lamb, sweet peas, tomatoes and a fragrant mix of spices, fresh mint and cilantro!

Tags:Spicy
Allergens:Mustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

170 g

Basmati Rice

2 unit

Roma Tomato

113 g

Green Peas

56 g

Onion, chopped

10 g

Garlic

10 g

Mint

10 g

Cilantro

1 unit

Vegetable Broth Concentrate

1 tbsp

Mild Tadka Spice Mix

(ContainsMustard/Moutarde)

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3406 kJ
Calories814 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate90 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol96 mg
Sodium390 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the mint leaves and cilantro.

2

Cook the rice: Add rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

3

Cook the onion: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min.

4

Cook the lamb: Add the lamb and spice blend to the pan. Cook, breaking up the meat into smaller pieces with a spoon, until no pink colour remains, 4-5 min. Add the peas, tomatoes and broth concentrate(s). Cook until the tomato is slightly softened, 3-4 min.

5

Make the crema: Meanwhile, in a small bowl, combine the yogurt with half the mint and half the cilantro. Season with salt and pepper.

6

Finish and serve: Stir the rice into the pan. Stir together until warmed through. Divide the lamb biryani between bowls. Sprinkle with the remaining mint and remaining cilantro. Dollop with the crema. Enjoy!