Leftover cheat's lamb biryani
Leftover cheat's lamb biryani
Ingredients
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Remember to defrost your meat. Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.
This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
Toast the almonds in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often, so they brown evenly. Set aside.
Heat the oil in a large saucepan and cook the onion over a medium to high heat for 5 minutes until coloured.
Stir though the garlic, ginger, cinnamon, cloves, and balti paste and cook for 1 minute before adding the lamb and tossing well to coat.
Add the rice, stock and peas and cook over a medium to high heat until the rice is hot and the stock has been absorbed. Stir through the coriander and scatter with the flaked almonds to serve.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.