Lamb and cashew biryani

• 1 tablespoon olive oil
• 1 medium brown onion, thinly sliced
• 400g lamb mince
• 1/3 cup Indian mild curry paste
• 1 cup SunRice Basmati Rice
• 2 1/2 cups chicken stock
• 1 cinnamon stick
• 1/4 cup sultanas
• 75g baby spinach
• 150g green beans, trimmed, halved diagonally
• 1/2 cup no-fat plain Greek-style yoghurt
• 1/4 cup cashew nuts, toasted, roughly chopped
• 2 tablespoons small fresh flat-leaf parsley leaves

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Step 1

1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
2. Step 2
3. Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender. Stir in spinach and beans. Cook for 2 minutes or until beans are tender. Serve biryani with yoghurt, nuts and topped with parsley.