One-Pot Lamb & Veggie Jewelled Biryani
with Yoghurt & Crushed Peanuts
- Milk
- Peanuts
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Sesame
- Cashew
- Hazelnut
- Pistachio
Spice up dinnertime with this fragrant one-pot wonder! Packed with tender lamb, vibrant veggies, and aromatic spices, this dish is a feast for the senses. Topped with creamy yoghurt and bursting with sweet currants, every bite is a perfect balance of flavours. Easy to make and even easier to love—get ready for biryani night done right!
Ingredients
1 sachet
Vegetable Stock Powder
250 g
Lamb Mince
1 packet
Bengal Curry Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Basmati Rice
1
Silverbeet
1 sachet
Mumbai Spice Blend
1 packet
Currants
(Contains: Gluten, Milk, Soy, Wheat, May contain traces of allergens)
1 packet
Crushed Peanuts
(Contains: Peanuts, Gluten, Milk, Soy, Wheat, May contain traces of allergens, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Sesame, Cashew, Hazelnut, Pistachio)
1 packet
Mint
1 packet
Leek
1
Celery
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Roughly chop silverbeet. Thinly slice celery.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sliced leek and celery and cook, stirring, until softened, 4-5 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. Add Bengal curry paste and Mumbai spice blend and cook, stirring until fragrant, 1 minute.
• Add basmati rice and currants to the frying pan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people)and vegetable stock powder, stir then bring to boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and stir through silverbeet. Keep covered until rice is tender and water is absorbed, 10 minutes. • Season with a pinch of salt.
• Divide one-pot lamb and veggie jewelled biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with crushed peanuts and tear over mint to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious Indian flavours, though some found it mild; consider adding extra spice or a squeeze of lemon for more zing.
- Ease of prep: Customers loved the simplicity of this one-pot meal, praising how easy it was to make.
- Suggestions: For perfectly cooked rice, some reviewers recommend extending the cooking time slightly.
- Next-day meals: Several customers appreciated the generous portions, with enough left for a small lunch the following day.
- Texture: The addition of currants was highlighted as a favourite element, adding a pleasant sweetness to the dish.
