Haven't got time to faff around making an authentic biryani? Try this ultra-fast method for an Indian dish of beef and rice.
Ingredients
- 150g basmati rice
- 410g can lentils
- fresh coriander
- 500g pack minced beef
- 425g jar balti curry sauce
- Mango chutney
Method
- 1. Cook 150g basmati rice in boiling, lightly salted water for 10-12 minutes, until al dente. Drain well and tip into a large bowl.
- 2. Add 410g can lentils, drained, and a good handful chopped fresh coriander. Gently mix together and season to taste.
- 3. Meanwhile, heat a large, deep frying pan over a high heat. When hot, add a 500g pack minced beef and cook for 5 minutes, stirring, until browned. Stir in a 425g jar balti curry sauce, then quarter-fill the jar with water and rinse out into the pan. Simmer for 3-4 minutes – you want to keep the mince fairly juicy.
- 4. Add the rice mixture and gently mix everything together. Divide between plates and serve with mango chutney and poppadoms, if you like.