Quick Lamb Biryani

Serves 4

Time 20 minutes

Ingredients

2 tbsp ghee

½ cup cashews

200g lamb fillet, thinly sliced

1 tsp garam masala

1 tsp garlic paste or grated garlic

1 tsp ginger paste or grated ginger

¼ tsp ground chilli powder

1 bay leaf

2 x 250g pouch steamed pure basmati rice

¼ cup raisins

¼ cup dried apricots

Pinch of saffron threads, soaked in ¼ cup milk

2 tbsp fried shallots

1 tbsp coriander, chopped

1 tbsp mint, chopped

Method

To a bowl, add the sliced lamb, garam masala, garlic, ginger and chilli powder. Mix to coat lamb.

Heat wok or large deep frying pan over medium-high heat. Add ghee and fry the lamb, cashews and bay leaf, stirring for 3-4 minutes or until the lamb is browned.

Add the rice, raisins, apricots and soaked saffron, along with the milk. Cook, stirring for 2 minutes or until the rice has fried slightly.

Serve in a large bow garnished with fried shallots, coriander and mint.