Lamb biryani one-pan

20 Min
very easy
4 People
Rating starstarstarstarstar
Using Beerenberg’s biryani simmer sauce this one pan is a quick mid-week dish and is served at table topped with sprouts and a simple tomato salad.

No lamb option - lamb mince is replaced with chicken mince.
1. Place rice and sultanas in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Heat a large, deep pan over high heat. Add lamb mince and cook, breaking up lumps, for 5 minutes or until browned. Chop and add onion.

3. Grate and add zucchini (see notes), stir in sauce and 1 jar water. Simmer, covered, over medium heat for 5 minutes.

4. Dice avocado and quarter tomatoes. Toss together with olive oil, salt and pepper.

5. Fluff the rice with a fork then fold into pan with sauce. Adjust seasoning with salt and pepper to taste.

6. Serve biryani topped with tomato salad, sprouts and a dollop of yoghurt.
Basmati Rice 300g
Sultanas 1 Packet
Lamb Mince 400g
Red Onion 1
Zucchini 1
Biryani Simmer Sauce 1 Jar
Avocado 1
Cherry Tomatoes 200g
Alfalfa Sprouts 1/3 Punnet *
Natural Yoghurt 1/3 Tub *

* Ingredient Also Used In Another Recipe

From your pantry:
olive oil, salt, pepper