This deliciously spiced, slightly sweet and beautifully coloured dish is oh so satisfying! This one pan biryani utilizes a couple of our fragrant oils and one of our beautiful flours of your choice for texture and body.
This Biryani is:
- Gluten Free
- Dairy free if you choose an alternative yoghurt
- Low GI for slow release energy
- Rich in micronutrients
You'll need:
- 500 grams of lamb mince
- 3-4 garlic cloves - crushed
- 2 tbs grated fresh ginger
- 1 1/2 cups cooked of basmati rice
- 4 tbs of hazelnut oil
- 2 tbs sunflower oil
- 1/4 cup of walnut/pecan flour (Any Pepo nut or seed flour will do)
- 1 brown onion finely chopped
- 2 tbs madras curry paste (or make your own)
- half cup of sultanas
- 2 cups of chicken stock
- 150 gms kale and spinach leaves
- 1/2 cup of cashews chopped
- 2 fresh long green chilli thinly sliced
- 1/3 cup of fresh coriander leaves
- Plain Yoghurt of your choice, to serve
Method:
- Combine sultanas and hazelnut oil in a bowl and make sure they are all coated well. Set aside
- Combine lamb, garlic, ginger in a bowl mixing well with your fingers. Heat sunflower oil in large pan and cook lamb over high heat breaking up lumps with wooden spoon for 6-8 minutes or until nicely brown.
- Add onion and cook stirring for approx 4-5 minutes. Add curry paste and cooked rice, continue cooking for 1 minute. Stir sultanas and remaining hazelnut oil and add stock and bring to boil
- Reduce heat, add pecan flour and simmer covered for 15 minutes. Remove from heat and stir in kale and spinach. Stand and cover for 5 minutes. Season to taste and serve topped with cashews, chilli, coriander and yoghurt.
Enjoy with a glass of High Country White Wine!