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Lamb Biryani with Wholegrain Basmati, Caramelised Onion & Mint Cucumber Yoghurt
Our biryani stars tender British lamb and is flavoured with a blend of warm pasanda spices. Leafy kale adds a pop of colour. Brown basmati rice soaks up all the flavour. Top with golden brown, sweet caramelised onions. On the side? A cooling cucumber and mint yoghurt, for a refreshing lift.
High protein
6 plants
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 midi cucumber
- 1 unwaxed lemon
- 1 handful of fresh mint
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g lamb mince
- 80g Kale (whole leaf) (Kale (whole leaf))
- 110g baby tomatoes
- 1 onion
Nutritional Information
Calories: 657
Protein: 39g
Carbs: 46g
Fat: 33g
Ingredients
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 1 unwaxed lemon (use half)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 midi cucumber (use half)
- 150g lamb mince
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 689
Protein: 40g
Carbs: 46g
Fat: 36g
Lamb Biryani with Wholegrain Basmati, Caramelised Onion & Mint Cucumber Yoghurt
Our biryani stars tender British lamb and is flavoured with a blend of warm pasanda spices. Leafy kale adds a pop of colour. Brown basmati rice soaks up all the flavour. Top with golden brown, sweet caramelised onions. On the side? A cooling cucumber and mint yoghurt, for a refreshing lift.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a grater & a measuring jug
Prep & caramelise the onion
- Finely slice the onion
- Heat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the onion and cook for 10-15 mins, until softened and browned. Add a splash of water if it starts to burn
Make the biryani
- Meanwhile, dice the tomatoes into 2cm chunks. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
- Cook for 5 mins, breaking the lamb up with a wooden spoon, until golden brown. Add the ginger & garlic paste, pasanda spice and tomatoes. Cook for another 2 mins
Make the cucumber yoghurt
- Pick the mint leaves from the stalks and finely chop. Quarter the lemon. Finely grate the cucumber and squeeze out the liquid
- In the medium bowl, add the mint, cucumber and the yoghurt. Add the juice from 1 lemon wedge, mix well and season with salt
Finishing touches
- Add the rice to the lamb pan and break it up with a wooden spoon, then stir in the kale and 50ml water (25ml for 1 person)
- Cook for 2-3 mins, until the kale has wilted and the rice is piping hot
- Add the juice from 1 lemon wedge and half the caramelised onion. Add a splash of water if needed. Mix and season with salt and pepper
Plate up
- Share the lamb biryani between bowls, topped with the remaining caramelised onion and the cucumber yoghurt. Garnish with the remaining lemon wedges
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