Quick biryani recipe


Quick biryani

This simple rice dish is perfect for a tasty Indian midweek dinner.

Serves 4.


  • 200g (1 cup) basmati rice
  • 3 tbs unsalted butter
  • 1 onion, finely chopped
  • 450g lean minced lamb or beef
  • 2 rounded tbs Indian curry paste
  • 500ml (2 cups) chicken stock
  • 1 large carrot, coarsely grated
  • 10g coriander leaves, chopped, plus leaves to garnish
  • lime wedges, to serve


  1. Rinse the rice with water, soak for 10 minutes, then drain. Meanwhile, heat a large skillet over medium heat, add the butter and fry the onion for 10–12 minutes until starting to turn golden.
  2. Add the lamb or beef and cook for 4–5 minutes until browned; drain any excess fat. Add the curry paste and cook, stirring, for 1 minute, then add the rice and stock. Simmer, covered, until the rice is tender.
  3. Fold in the carrot and chopped coriander. Garnish with extra coriander and serve with lime wedges.

This is an edited extract from Skillet by Anna Helm Baxter, $29.99, published by Hardie Grant Media.


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