This one comes from a Weight Watchers book called "Spicy and Speedy" and is a family favourite.
Forgot to take a picture of this one, so this is the picture from the book.
Serves 4
175g dried basmati rice
kettle of boiling water
low fat cooking spray
4 x 100g lean lamb leg steaks trimmed of fat and cut into cubes
½ tsp fennel seeds
1 tsp ground coriander
1 tsp dried oregano
½ tsp ground turmeric
2 garlic cloves, crushed
3 cardamom pods, split
7 dried curry leaves
100ml hot vegetable stock
1 onion, sliced thinly
salt and freshly ground pepper
Preheat the oven to Gas5/190ºC.
Put the rice into a pan and cover with boiling water. Bring back to the boil and simmer for 5 minutes.
Meanwhile, heat a small lidded, flame and oven proof pan/casserole dish and spray with low fat cooking spray. Cook the lamb for 3-4 minutes until browned all over. Stir in the fennel seeds, coriander, oregano, turmeric, garlic, cardamom, curry leaves and season. Keep on a very low heat.
Drain the rice and add to the casserole dish along with the vegetable stock. Increase the heat and bring to the boil. Cover tightly and bake in the oven for 10 minutes until the rice is tender.
Meanwhile, spray a non-stick frying pan with low fat cooking spray and cook the onion for 6 minutes until crisp and golden. Remove the biryani from the oven and stir to mix through. Serve immediately, topped by the onions.
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