Easy Lamb Biriyani

1. Place rice in a sieve. Rinse well under cold water.  
2. Cut floret tops from broccolini. Slice stems diagonally into about 5cm pieces. Keep tops and stems separate. 
3. Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add lamb. Cook about 4 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil. 
4. Add rice and paste to same pan. Cook, stirring over a medium heat for about 2 minutes, until paste is fragrant and coats rice. 
5. Stir in 3 cups (750ml) water. Bring to the boil. Reduce heat to low. Cover and simmer 8 minutes. Meanwhile, thinly slice lamb (reserving any meat juices) 
6. Stir in broccolini stems. Simmer, covered 2 minutes. Add broccolini tops. Cover and cook a further 2-3 minutes, or until water is absorbed and rice is tender.  
7. Stir in coriander, lamb and reserved meat juices. Remove from heat. Stand covered 2 minutes.  
8. Serve with plain Greek yoghurt and lemon wedges, and garnish with extra coriander, if desired.

Tips

• For extra flavour, add a crumbled reduced salt chicken stock cube with water. 
• Broccolini can be replaced with 500g chopped broccoli, or for an easy shortcut, use a 500g packet mixed frozen vegetables instead. 
• Swap the coriander for chopped fresh basil leaves, if preferred.