Past Recipes
Lamb Biryani

Lamb Biryani with Pistachios and Mint

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This week, Chef Taylor has adapted one of her favorite Indian restaurant dishes: biryani. The rice-based dish features a combination of herbs, spices, vegetables, and meat or fish that are typically cooked together or in layers. This version spotlights ground beef and lamb, seasoning it with our own biryani masala (or biryani spice blend) of cardamom, cumin, and mustard seed, plus extra curry paste. It’s folded into lemony basmati rice topped with fresh mint and roasted pistachios for a bright, aromatic touch.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 780
  • Protein 40g
  • Total Carb 82g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    • 5 ounces
    • green beans
  • yellow onion
    • 1
    • yellow onion
  • ground cardamom
    • 1/4 teaspoon
    • ground cardamom
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • lemon
    • 1
    • lemon
  • mint
    • 1/8 ounce
    • mint
  • baby spinach
    • 3 ounces
    • baby spinach
  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste
  • mustard seed
    • 1/4 teaspoon
    • mustard seed
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • basmati rice
    • 3/4 cup
    • basmati rice
  • pistachios
    • 2 tablespoons
    • pistachios
  • garlic
    • 2 cloves
    • garlic

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Trim and discard ends of green beans (line up the ends to cut them all together). Halve tomatoes. Halve lemon. Roughly chop mint leaves, discarding stems. Roughly chop pistachios. Mince garlic. Peel onion and cut into small dice. 

  2. Cook rice

    Cook rice

    In a small pot, heat 1 tablespoon canola oil over medium heat. When oil is shimmering, add spice mix and onion. Cook, stirring occasionally, until soft, 5 minutes. Add rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again.

  3. Brown beef and lamb

    Brown beef and lamb

    While rice cooks, pat beef and lamb dry with paper towel. Heat 1 teaspoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add curry paste (use half for less heat), beef and lamb, and ½ teaspoon salt. Cook, breaking up, until browned, 5 minutes. Using a slotted spoon, transfer beef and lamb to a bowl. Set aside. Discard excess fat from pan, leaving behind a thin layer for the next step.

  4. Sauté aromatics

    Sauté aromatics

    Place pan with from beef and lamb over medium heat. When fat is shimmering, add green beans and cook until beginning to soften, about 5 minutes. Add tomatoes, garlic, and ¼ teaspoon salt, and cook until tomatoes are tender, about 3 minutes. Remove pan from heat. 

  5. Finish biryani

    Finish biryani

    Once rice has finished cooking, add juice of 1 lemon and half of mint to pot and stir to combine. Transfer rice and beef and lamb to pan with green beans. Stir again to combine, add spinach, and stir to wilt. Taste and add salt and pepper as desired.

  6. Plate lamb biryani

    Plate lamb biryani

    Divide lamb biryani between serving plates. Garnish with pistachios and remaining mint. Enjoy!

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