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Lamb Biryani

Lamb Biryani

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

  • 31 - 60 Minutes
  • Easy
  • Serves 4

This recipe uses:

Pure Basmati Rice

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Lamb Biryani




  • Marinade:
  • 2 cm ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 3 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 1 stick cinnamon, broken in half
  • Dish:
  • 2 cups Tilda Pure Basmati Rice
  • 1 lb lamb, diced into bite sized pieces
  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 2 onions, sliced
  • 3 tomatoes, remove seeds and dice
  • 3 bay leaves
  • 2 cups vegetable stock*
  • Handful spinach
  • 1/2 cup natural yogurt

How to make Lamb Biryani

  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.