Lamb Biryani
Tender lamb and combining the Basmati rice with cool yoghurt enhances the absorption of flavours and spices making it a perfect dish for entertaining and making an impression.
*Use Gluten Free stock to make this dish Gluten Free
- 31 - 60 Minutes
- Easy
- Serves 4
Energy
738 kcal
Fat
33g
Carbohydrates
63g
Fibre
8g
Protein
47g
Salt
2.5g
HOW TO MAKE Lamb Biryani
Method
Ingredients
Ingredients
Ingredients for Marinade
- 2cm ginger – peeled and grated
- 3 cloves garlic – crushed
- 1tsp chilli powder
- 1tsp salt
- 1tsp turmeric
- 3tsp garam masala
- 2tsp ground coriander
- 2tsp ground cumin
- 1tsp black peppercorns crushed
- 1 stick cinnamon broken in half
Ingredients for dish
- x2 pouches of Pure Steamed Basmati Rice
- 450g lamb – diced into bite sized pieces
- 2tbsp sunflower oil
- 1tsp cumin seeds
- 2 onions sliced
- 3 tomatoes remove seeds and dice
- 3 bay leaves
- 500ml vegetable stock*
- Handful spinach
- 125ml natural yogurt
How to make Lamb Biryani
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Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally over night and remove from fridge 1 hour before cooking).
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Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear.
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Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
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Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
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Turn the heat to low, cover and simmer for 25 minutes to ensure the lamb becomes tender.
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Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
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Turn off the heat, remove lid, add spinach and stir once, replace the lid.
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Let this stand for 10 minutes to ensure the rice is light and fluffy.
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Serve with a dollop of yogurt.
Which part of lamb is best for a biryani?
The perfect biryani is created by using the right meat, cut in the right way. Lamb leg and shoulder are considered to be the best for a biryani due to their succulent nature.
Lamb leg and shoulder cuts are often referred to as the ‘biryani cut’. Chopped into finer, smaller pieces, lamb cuts add a tasty element to a special recipe.
Meat from the bone should also be considered when preparing lamb biryani for added flavour.
What to serve with biryani?
Biryani is a main meal that is often enjoyed with pickled onions, cut cucumbers, and a selection of chutneys.
Classic cucumber raita is a dip created from the blend of cucumber, green chillies, finely chopped tomatoes, yoghurt, and onion. This homemade sauce originates from India so can add a real authentic taste to your plate.
Onion bhajis are another great dish to accompany your biryani. Typically, a deep-fried fritter made from vegetables and onion, bhajis can be shallow fried at home for a lighter snack.
Is lamb biryani spicy?
Traditionally, biryani is a spicy Indian rice dish however, lamb biryani is mild in spice.
Cool yoghurt enhances the absorption of flavours and spices making it the perfect dish for entertaining and making an impression.
Garam masala and chilli powder will increase the heat of this dish but feel free to adjust and adapt the recipe to suit your own unique tastebuds. Likewise, increase the amount of spice in the recipe for an extra helping of zest.
Can I freeze lamb biryani?
Lamb biryani can be safely stored in a freezer for several months. This is a wonderful benefit that reduces food waste and allows you to plan and prep your biryani in advance.
Simply wait for the curry to cool, place portion-sized amounts in airtight containers, and store them in the freezer. Once frozen, the lamb biryani can last for several months and offer the same tantalising taste once defrosted.
Once you’re ready to eat the lamb biryani, defrost and serve with some scrumptious side dishes.
