Lamb Biryani

Lamb Biryani

Biryani is traditional Indian, oven-cooked dish blending rice with authentic spices, and meat or vegetables - it is hugely popular in Indian restaurants. This delicious version is layered with tender lamb and fresh spinach.

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Recipe

To Serve

  • Pure basmati rice
    300 grams
  • Hot vegetable broth
    500 ml
  • Lamb, diced into bite-sized pieces
    450 grams
  • Parsley, finely chopped
    1
  • Garlic, crushed
    3 cloves
  • Chili powder
    1 tsp
  • Turmeric
    1 tsp
  • Ground coriander
    2 tsp
  • Garam masala
    3 tsp
  • Ground cumin
    2 tsp
  • Black peppercorns, crushed
    1 tsp
  • Stick of cinnamon, broken in half
    1
  • Natural yoghurt
    125 ml
  • Sunflower oil
    2 tbsp
  • Cumin seeds
    1 tsp
  • Tomatoes deseeded and diced
    3
  • Onions, sliced
    2
  • Bay leaves
    3
  • Salt
    1 tsp
  • Large handful of spinach
    1
  • Ginger, peeled and grated (2cm piece)
    1
  • Large glass bowl
  • Large saucepan with lid

Method

1

Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally overnight) and remove from the fridge 1 hour before cooking.

2

Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear.

3

Add the oil to a large hot pan and fry the cumin seeds; when they start to sizzle add the onion and fry until soft and brown.

4

Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes stirring continuously to ensure the spices are cooked through.

5

Turn the heat to low, cover and simmer for 25 minutes to ensure the lamb becomes tender.

6

Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.

7

Turn off the heat, remove lid, add spinach and stir once, then replace the lid. Let this stand for 10 minutes to ensure the rice is light and fluffy.

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