Bangladeshi Biryani
Nutrition per serving
| Calories | 663 kcal |
| Protein | 29.4 g |
| Carbs | 45.6 g |
| Fats | 40.5 g |
| Saturated Fat | 14.7 g |
| Monounsaturated Fat | 17.2 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 8.2 g |
| Fiber | 5.5 g |
| Sodium | 327 mg |
Ingredients
| Basmati Rice | |
| Onion | |
| Garlic | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Green Peas | |
| Fresh Mint Leaves | |
| Fresh Coriander | |
| Yogurt (whole milk) | |
| Olive Oil | |
| Lamb, ground | |
| Biryani Paste | |
| Water |
1. Peel/chop the onion into half-moon shapes
2. Peel/finely dice the garlic
3. Dice the tomato into 2cm cubes
4. Finely chop the mint and coriander
5. Bring 130ml of lightly salted water to boil. Add the rice, lower heat, cover with the lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
6. In a non-stick frying, heat ½ a tbsp of olive oil over medium-high heat. Add the onion and mince with a pinch of salt and pepper. Break up the mince using a wooden spoon and cook for 3-4 minutes until browned.
7. Add the garlic, paste, peas and tomatoes. Stir to combine and cook for 2-3 minutes.
8. Add the cooked rice to the pan and stir to combine
9. Stir in 1½ tbsp of the chopped mint with a tbsp of chopped coriander
10. Serve in a bowl with a dollop of yoghurt on top