- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Easy
A delicious one-pot wonder, biryani can be served on its own or as part of a banquet.
Ingredients
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1 tablespoon sunflower oil
-
6 lamb fillets (500g total), cut in 2cm cubes
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2 onions, thickly sliced
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20 fresh curry leaves*
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3 tablespoons (1/4 cup) gluten-free korma curry paste*
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1 cup (200g) Basmati rice
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3 cups (750ml) Massel vegetable liquid stock
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2 tablespoons currants
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Coriander leaves, to garnish
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Mango chutney, to serve
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Gluten-free pappadams, (see notes) to serve
Method
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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.
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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.
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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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