A delicious one-pot wonder, biryani can be served on its own or as part of a banquet.
Ingredients
- 1 tablespoon sunflower oil
- 6 lamb fillets (500g total), cut in 2cm cubes
- 2 onions, thickly sliced
- 20 fresh curry leaves*
- 3 tablespoons (1/4 cup) gluten-free korma curry paste*
- 1 cup (200g) Basmati rice
- 3 cups (750ml) Massel vegetable liquid stock
- 2 tablespoons currants
- Coriander leaves, to garnish
- Mango chutney, to serve
- Gluten-free pappadams, (see notes) to serve
Method
- Step 1Heat half the oil in a large heavy-based pan or casserole on high heat. Cook lamb for 3-4 minutes until just cooked. Transfer to a bowl.
- Step 2Heat remaining oil over medium heat. Cook onion and curry leaves, stirring, for 3-4 minutes until onion is softened. Add paste and stir for 1 minute. Add rice, stirring to coat in paste, then add stock and currants. Bring to a boil, then simmer on low heat for 12-15 minutes, stirring often, until rice is tender.
- Step 3Stir in lamb and heat for 2 minutes. Serve with coriander, chutney and pappadams, if desired.
- Low carb
- Low sugar
- Lower gi
Nutrition
2007 kj
Energy
16g
Fat Total
4g
Saturated Fat
3g
Fibre
33g
Protein
80mg
Cholesterol
1031.38mg
Sodium
8g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
* Fresh curry leaves are from selected greengrocers, or use dried. Patak’s korma paste and pappadams are gluten-free.
Related Video
- Author: Valli Little
- Image credit: Catherine Sutherland
- Publication: Taste.com.au
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