Home Recipes Lamb Biryani

Lamb Biryani

  • 31 - 60 Minutes
  • Easy
  • Serves 4

Tender lamb and the combination of 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



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

4 portions Dry Tilda Pure Basmati
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 plain yogurt

  1. Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally overnight and remove from 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 until they sizzle. When this happens 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 continually stirring, to make sure 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, replace the lid.
  8. Let this stand for 10 minutes to ensure the rice is light and fluffy.
  9. Serve with a dollop of yogurt.

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