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Mild Lamb Biryani

Mild Lamb Biryani

with Cucumber Raita & Flaked Almonds

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Prepare your tastebuds for a magical journey with this hearty lamb biryani. The deep Bengal curry paste infused into the basmati rice is beautifully complemented by a cooling cucumber raita and a scattering of sweet currants. Loaded with these rich tastes of India, the whole family will be transported to a world of flavour.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

2 unit

carrot

1 knob

ginger

4 clove

garlic

1 packet

lamb mince

4 sachet

Bengal curry paste

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

currants

2 cube

beef-style stock powder

1 unit

cucumber

1 packet

Greek-style yoghurt

(ContainsMilk)

2 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tsp

salt

3 cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat13.7 g
of which saturates4.9 g
Carbohydrate87.8 g
of which sugars19.2 g
Dietary Fibre0 g
Protein37 g
Cholesterol0 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Pan
Lid
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the brown onion. Thinly slice the carrot (unpeeled). Finely grate the ginger. Finely grate the garlic (or use a garlic press).

2

In a large pot or saucepan, heat a drizzle of olive oil over a high heat. Once hot, add the lamb mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. TIP: Cook in batches for the best results. Add the salt and stir to combine. Reduce the heat to medium-high and add the brown onion and carrot. Cook, stirring, for 4 minutes, or until the onion is soft. Add the Bengal curry paste, ginger and garlic and cook, stirring, for 2 minutes, or until fragrant.

3

Add the basmati rice and currants (if using) to the pot and stir to coat. Add the warm water and crumbled beef stock cubes. Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. TIP: Add a little extra water if the liquid is absorbed before the rice is cooked. TIP: Don't worry if the rice sticks to the bottom of the pan, this adds a lovely crunch to the dish!

4

While the rice is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper. Mix well and set aside.

5

Heat a medium frying pan over a medium-high heat. Once hot, add the flaked almonds and toast, tossing, for 2-3 minutes or until golden.

6

Stir the baby spinach leaves through the rice until wilted. Divide the lamb biryani between bowls. Top with a dollop of the cucumber raita and sprinkle over the flaked almonds.