Lamb and silverbeet biryani-style one pan

Prepare for an explosion of delicious flavours with this lamb and silverbeet biryani-style dish. Best of all, it only requires one pan, which means less time on dishes and more time eating!

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 500 gram lamb mince
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 teaspoon ginger, grated
  • 4 fat cloves garlic, crushed
  • 1/2 teaspoon dried chilli flakes
  • 4 cup silverbeet, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cardamom
  • 1/3 cup sultanas or raisins (optional)
  • 1 1/2 cup basmati rice
  • 2 1/2 cup beef stock
  • 1/2 teaspoon salt
  • chutney, to serve


  • 1
    Heat a large saucepan and add the lamb mince, stirring and crumbling it as it cooks, until well browned. With a slotted spoon remove the browned meat to a bowl.
  • 2
    Add the mustard and cumin seeds and heat, stirring, until they begin to pop. Stir in the onion, ginger, garlic, chilli and silverbeet and cook gently for 3-5 minutes until softened, then add all the spices and cook gently for a further 1-2 minutes.
  • 3
    Return the cooked meat to the pan and stir well, then toss in the sultanas or raisins, if using. Stir in the rice, so it is well mixed through the meat, then add the stock and salt and bring to the boil.
  • 4
    Once boiling, stir once to ensure nothing is sticking to the bottom of the pan. Cover, reduce the temperature to low and cook without stirring for 25 minutes. When cooked, fluff with a fork and serve with chutney.


• Use a potato masher when browning the mince to produce a fine, even, crumbly texture. • Lamb mince releases fat as it cooks, not only contributing to the lamby flavour in the dish but also making the addition of oil unnecessary.