Definately not one of our favourites, the 60 second rice is very mushy and would probably turn out better if you cooked your own.
Lamb Biryani
Summer in a different country without leaving home. All it takes is lamb, curry paste, rice, lentils and nuts to create a delicious Indian meal.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 3 tsp oil
- 500g lean lamb leg steaks, diced into 2cm pieces
- 1 onion, peeled and sliced
- 1 tsp each crushed garlic, minced ginger and chilli
- 1 Tbsp Korma Curry Paste
- 400g can Craig's Lentils, drained
- 250g pouch SunRice Brown Indian Basmati Rice in 90 seconds
- To Serve
- 1/4 cup natural unsweetened yoghurt
- 1 Tbsp each toasted slivered almonds, sliced dried apricots, fresh coriander, parsley or mint
Method
1. Heat a deep non-stick frying pan with 2 tsp oil and quickly brown the diced lamb. Set aside.
2. Add the remaining oil to the frying pan and gently fry onion with garlic, chilli and ginger until tender. Stir in Korma curry paste and cook for 1 minute, until fragrant. Return browned lamb to the pan with Craig’s Lentils and heat gently for 4 - 5 minutes, stirring often.
3. Microwave the open pouch SunRice Brown Indian Basmati Rice in 90 seconds on High for 90 seconds. Toss rice through the hot lentil and lamb mixture. Drizzle with yoghurt and scatter with nuts, apricots and coriander. Serve immediately with seasonal vegetables or a crisp salad on the side.
