Lamb Biryani

Lamb Biryani

A superb recipe for a quick Lamb Biryani – aromatic and deeply spiced. Using lamb fillet or loin ensures this biryani is ready in 30 minutes – perfect for a weekday supper.

You can also omit the meat for a great side dish.

Lamb Biryani
Serves 4


For the Lamb: 500g Lamb Fillet/Loin (Diced), 2tbsp Natural Yogurt, 1tsp Turmeric, 1tsp Fresh Ginger (Finely Chopped), 2 Garlic Cloves (Crushed), 1tsp Ground Coriander, 1tsp Sea Salt, 4 Small Onions (Finely Sliced)

For the Rice: 300g Basmati Rice, 35g Unsalted Butter, 2tsp Cumin Seeds, 1 Cinnamon Stick, 5 Cloves, 1tsp Sea Salt, 3tsp Cracked Black Pepper, 1 Red Chilli (Finely Chopped), 900ml Water

To Finish: 2tsp Garam Masala, 1tsp Saffron (Soaked in 50ml Milk), 3tbsp Sultanas (Soaked in Boiling Water), 3tbsp Cashew Nuts, Large Handful Fresh Coriander (Chopped)


1) Pre heat the oven to 200c. Combine the lamb with the yogurt, turmeric, ginger, garlic, coriander and sea salt in bowl and mix well to combine. Place a frying pan over a high heat and add a little oil. Fry the onions in the oil for 5 minutes until soft and lightly browned, remove and set aside. Fry the lamb in the frying pan for 5 minutes – stirring frequently until well sealed. Set aside.

2) Meanwhile, place the butter, cumin, cinnamon, cloves, sea salt, black pepper and red chilli in a medium saucepan and place over a medium heat. Toast the spices in the melted butter for 2 minutes then add the rice and coat well with the butter. Add the water and bring to the boil. Reduce the pan to a simmer, cover and cook the rice for 10-15 minutes until just cooked and the water has been absorbed. Allow to stand for 2 minutes.

3) Place a small layer of lamb in a casserole dish and top with a layer of rice. Sprinkle with some of the fried onions, sultanas, cashews and garam masala. Continue to layer until the lamb and rice is exhausted. Top with the saffron milk and fresh coriander. Cover and transfer to the oven to bake for 10-15 minutes until warmed through and the rice has started to dry out. Remove from the oven and fluff through with a fork – mixing together all of the ingredients.

4) Serve the biryani with some natural yogurt.