Rice-cooker Crispy Rice & Lamb Biryani

16 Ingredients

Number of servings

600grams Woolworths COOK lamb shoulder with garlic & rosemary
2tablespoons extra virgin olive oil
20grams unsalted butter, chopped
1 large brown onion, finely chopped
4 saffron threads
2 sticks cinnamon
4 green cardamom pods, bruised
2 cloves garlic, sliced
2 cups basmati rice
1L salt-reduced chicken stock
1 cup frozen baby peas
60grams baby spinach leaves
1/2 cup pistachio kernels, toasted, chopped
1/2 bunch coriander, leaves picked
1 cup Greek-style natural yoghurt
1 lemon, cut into wedges

Description

The crunchy seasoned rice in this dish adds layers of flavour to the shredded lamb. Serve it up with tangy yoghurt, crunchy pistachios and fresh herbs.

Method

Step 1 of 4

Cook lamb following microwave packet instructions. Shred. Press switch to ‘cook’ mode on a 10-cup-capacity rice cooker. Heat 1 tbs oil in the rice-cooker bowl. Add lamb. Cover with lid. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.

Step 2 of 4

Heat butter and remaining oil in bowl. Add onion, saffron, cinnamon sticks, cardamom and garlic. Cover with lid. Cook, stirring occasionally, for 1-2 minutes or until onion softens and mixture is fragrant. Add rice and stir to coat evenly in onion mixture.

Step 3 of 4

Add stock. Cover with lid. Cook for 10 minutes or until rice cooker switches to ‘warm’, adding peas in the last 3 minutes of cooking. Stand for 10 minutes. Press cooker switch to cook. Cover with lid. Cook for a further 5 minutes to make the base of rice golden-brown and crispy. Remove cinnamon stick.

Step 4 of 4

Spoon rice into plates. Top with lamb and spinach. Sprinkle with pistachio and coriander. Serve with yoghurt and lemon.