- Olive or canola oil
- 1 onion, chopped
- 2 tsp minced garlic
- 1 tbs minced ginger
- 2 tbs Indian curry paste (such as Madras or Tikka)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 500 g lean lamb, cubed
- 1-1½ cups basmati rice
- 1 litre MAGGI Real Chicken Stock
- 1 cup frozen peas
- 200 g cauliflower florets
- ¼ cup diced dried apricots
- 200 g PETERS FARM Natural No Fat Set Yoghurt
- 2 tbs chopped fresh mint 2 tomatoes, chopped
- 2 tbs chopped fresh coriander
- Preheat oven to 180° C (350°F).
- Spray a large casserole dish with oil and cook onion and garlic over medium heat until soft.
- Add ginger, curry paste, cumin, cinnamon, turmeric and ground coriander and cook, stirring, for 1 minute.
- Add a third of a cup of water, if necessary, to prevent sticking.
- Add lamb and cook for 3-5 minutes or until browned.
- Stir in rice and cook for 1 minute.
- Add stock, peas, cauliflower and apricots and bring to a simmer.
- Cover and then bake in oven for 25-30 minutes or until stock is absorbed and rice is cooked.
- Remove from oven and allow to rest for 5 minutes.
- Combine yoghurt and mint.
- Combine tomatoes and coriander in a separate bowl.
- Serve biryani with yoghurt mixture and tomato mixture.
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size