Biryani is a flavoursome Indian rice dish. It's traditionally made with spices, rice, meat and vegetables. Our 30 minute version combines long grain rice with lamb mince, garam masala, turmeric, beans, tomatoes and baby spinach - which we serve with lemon and yoghurt. If you have never had a biryani then make sure you cook this dish.

30 Minutes. Gluten Free. Very Mild.

Serves 2.

300g premium lamb mince
1 teaspoon cumin seeds
1 brown onion
3/4 cup long grain rice
1 small natural chicken stock cube
1 tablespoon curry powder
1 tablespoon turmeric
1/2 teaspoon chilli powder
1 lemon
70g natural yoghurt
150g green beans
2 small tomatoes
50g baby spinach

Prepare mince & stock
Fill a kettle with water and boil. In a bowl, combine cumin seeds and lamb mince. Season generously with salt and pepper. In a jug, dissolve stock cube in 450ml boiled water.

Prepare vegetables
Top and tail beans. Cut into 3cm pieces. Finely dice the onion. Roughly chop the tomato.

Make biryani
Heat a large pan to medium high heat. Add a generous drizzle of olive oil with the onion. Cook for 2-3 minutes. Add the mince and spice mix. Cook until browned, breaking up lumps as it cooks. Stir in the rice. Pour in the stock. Mix well. Bring to boil, cover then reduce to a simmer for 10 minutes. Stir through beans, tomatoes and spinach. Cook for a further 5 minutes until the rice is tender and liquid has absorbed. Remove from heat.

To serve
Squeeze over lemon juice, season with salt and pepper. Mix well. Divide between plates. Top with yoghurt. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 07, 2016 by Timothy Ryder
previous / next