Easy lamb biryani

Easy lamb biryani
Summary Not available
Total time : 1 hr
0 from 0 votes

Easy lamb biryani

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Lamb
Person: 6
Calories: 684kcal


  • 5 tbsp oil
  • 2 onion finely sliced
  • 100 ml yoghurt
  • 4 tbsp ginger grated
  • 4 tbsp garlic cloves garlic
  • 1 tsp chilli powder
  • 5 tsp ground cumin
  • 4 cardamom
  • 4 tsp salt
  • 1 lime juice
  • 1 stem mint finely chopped
  • 3 green chilies finely chopped
  • 500 g lamb leg cut into bite-sized pieces
  • 4 tbsp double cream
  • 1.5 tbsp full-fat milk
  • 1 tsp strands
  • 400 g basmati rice
  • 2 tbsp pomegranate seeds to garnish (optional)


  • Heat the oil in a non-stick frying pan over a medium heat
  • Add the onions and stir-fry for 15–18 minutes, or until lightly browned and crispy
  • Put half the onions in a non-metallic mixing bowl with the yoghurt, ginger, garlic, chilli powder, cumin, cardamom, half of the salt, the lime juice, half of the chopped coriander and mint and the green chillies
  • Stir well to combine
  • Set aside the remaining coriander and mint for layering the biryani
  • Add the lamb to the mixture and stir to coat evenly
  • Cover and marinade in the fridge for 6–8 hours, or overnight if possible
  • Preheat the oven to 240C/Fan 220C/Gas 9
  • Heat the cream and milk in a small saucepan, add the saffron, remove from the heat and leave to infuse for 30 minutes
  • Cook the rice in a large saucepan in plenty of boiling water with the remaining salt for 6–8 minutes, or until it is just cooked, but still has a bite
  • Drain the rice
  • Spread half of the lamb mixture evenly in a wide, heavy-based casserole and cover with a layer of half the rice
  • Sprinkle over half of the reserved onions and half of the reserved coriander and mint
  • Sprinkle over half of the saffron mixture
  • Repeat with the remaining lamb, rice, onions, herbs and saffron mixture
  • Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C/Gas 6 and cook for 1 hour
  • Remove and allow to stand for 15–20 minutes before serving
  • Garnish with pomegranate seeds if desired


No extra notes


Calories: 684kcal | Carbohydrates: 66g | Protein: 21g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 77mg | Sodium: 1707mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 5mg

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