I usually dislike rice dishes. When we have curry, we very rarely have rice with it, most of the time we have dahl and naan bread. But on Sunday we slow cooked a lamb shoulder and had a roast dinner – it was the best lamb I’ve ever had! We cooked it for about 7 hours and it was still so moist, I’ve never had roast lamb that had so much flavour. There was quite a lot left over though so I had to think of something to do with it. The obvious thing would be to make a shepherds pie with it, but I just couldn’t be bothered with the faff of it all! Shepherds pie is great when you have the time to make it tasty, but sometimes (particularly on a Monday), you just need something simple.
That’s why I thought I would make a biryani. I cheated and used microwave basmati rice so it literally took about 20 minutes to cook! And it made 4-6 portions depending how generous you are with your portions! Tom and I really enjoyed it and we were surprised as it had a lot of flavour using few ingredients. You can use diced lamb instead of left over roast lamb – you will need to cook it longer and marinate it beforehand.
Prep time: 10 minutes.
Cooking time: 20 minutes.
- Microwave pouch of basmati rice (250g).
- 400-600g lamb.
- 1 large brown onion finely diced.
- 1 tsp lazy garlic.
- 1 red chilli – half used in the biryani and half for garnishing.
- Fresh ginger, grated – use as much or as little as you like to taste.
- 100g mushrooms, diced.
- 225g baby spinach (it sounds a lot but it cooks down into nothing!).
- 1 tsp ground ginger.
- 1 tsp mustard seeds.
- 1 tsp cumin seeds.
- 1 tbsp tumeric.
- 1 tbsp Pataks Korma (or any) curry paste.
- 1 tsp smoked paprika.
- 400ml chicken stock.
- Fresh coriander to garnish.
- Heat some oil up in a large pan. Add the mustard and cumin seeds. Fry on a medium heat for 1 minutes.
- Add the onion, garlic, chilli and ginger. Fry on a medium heat for 5 minutes – the onion should begin to soften.
- Add the mushrooms and the lamb. Meanwhile, prepare your stock.
- Cook the rice in the microwave for two minutes and add this as well as the spices to your lamb and turn the heat down low.
- Add the stock gradually until it has all reduced.
- Add the spinach for the last minute or so.
- Serve with a drizzle of natural yoghurt, fresh coriander and fresh chilli.