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Lamb Biryani

Tender lamb and combining the 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




  • 2cm of ginger – peeled and grated
  • 3 cloves of garlic – crushed
  • 1 tsp of chilli powder
  • 1 tsp of salt
  • 1 tsp of turmeric
  • 3 tsp of garam masala
  • 2 tsp of ground coriander
  • 2 tsp of ground cumin
  • 1 tsp of black peppercorns, crushed
  • 1 cinnamon stick broken in half
  • 1 pouch Tilda Basmati rice
  • 450g of lamb – diced into bite sized pieces
  • 2 tbsp of sunflower oil
  • 1 tsp of cumin seeds
  • 2 onions sliced
  • 3 tomatoes remove seeds and dice
  • 3 bay leaves
  • 500ml of vegetable stock*
  • Handful of spinach
  • 125ml of natural yogurt


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

  2. Heat rice as per packet instructions.

  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. Serve with a dollop of yogurt.