lamb and cashew biryani
Asian, Lamb

Lamb and Cashew Biryani



  • 1 tbsp olive oil

  • 1 medium brown onion, thinly sliced

  • 400 grams lamb mince

  • 1/3 cup Indian mild curry paste

  • 1 cup basmati rice

  • 2 1/2 cups chicken stock

  • 1 tsp ground cinnamon

  • 1/4 cup sultanas

  • 3 baby bok choy, cut into small pieces

  • 1/4 cup cashews, toasted

  • 1/2 cup plain Greek yoghurt

  • 150 grams green beans, trimmed, halved diagonally

  • 2 tbsp fresh parsley leaves


  • Heat oil in a large saucepan over medium heat. Cook for 10 minutes or until light golden.
  • Add mince. Cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
  • Add rice . Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium- low . Simmer, covered for 10 minutes or until rice is just tender.
  • Stir in bok choy and beans. Cook for 2 minutes or until beans are tender.
  • Serve biryani with yoghurt and nuts.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”