Quick lamb biryani

Quick lamb biryani

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(74 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal387
  • fat12g
  • saturates5g
  • carbs41g
  • sugars1g
  • fibre1g
  • protein32g
  • salt1.05g
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  • 1 tbsp balti curry paste
  • 500g lean lamb leg steak or neck fillet, cubed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 200g basmati rice, rinsed in cold water
  • 400ml lamb or chicken stock
  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.

  2. Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.

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Comments (85)

Phonix's picture

As others have said I would add some onion and garlic to this recipe. A tsp of cumin seeds and 3 - 5 cardamom pods also add to the dish. Very quick and very tasty!

kpotts76's picture

Very simple and easy to follow, although I added onion and garlic as well as seasoning throughout, try adding a teaspoon of mild chill power and whole cumin seeds, all in all very nice dish

theonlygeorgie's picture

This was delicious - although did tweak the recipe quite a bit. Used leftover leg of lamb, and fried off some mushroom, onion, chili and garlic separately which I stirred through about 3 mins before the rice was done. Also used madras paste and didn't use spinach as didn't have any. Agree about the rice sticking, but yes, this is to do with stirring too much. Think it needs something extra next time, maybe flaked almonds or cashews, and will probably try it with the spinach too, but all in all really tasty way to use up leftover roast lamb (or chicken... or beef...) and quick to make.

jensven's picture

Forgot to rate

jensven's picture

Sadly the second time bbc good food has let me down this week (never happened before!) Rice stodgy and stuck to the bottom of the pan despite me constantly stirring it. Lamb chewy. I suspected this recipe was too easy to be good and I'm unfortunately right.

annerieke's picture

Hi Jensven, the recipe doesn't say to constantly stir, rather, to stir well when you combine the rice and stock. Rice should never be stirred once it's cooking but left closed with a lid and undisturbed. If you stir it while cooking it will get stodgy and stick to the bottom as happened with your rice. Would try again without stirring! :)

erinvermaak's picture

This was really quick and easy, and also loads nicer than I expected it to be. Definitely one to make again, and, although it was great with lamb neck, I will probably try with chicken/prawns next time for a bit of variation. Also, used rogan josh paste, but was very mild, so added a little dried chilli for heat.

dermbut's picture

Really surprised by this one. Didn't think it was going to be that thrilling but it was delicious. And incredibly easy and quick. I also used a balti paste with some madras paste for a bit of extra kick.

simonkidder's picture

i find it very annoying when recipes on here use a curry paste. surely you could add a simple paste method, or at a push give both options

hensonc's picture

Really easy to make and tasted great - I added mushrooms which worked well. My husband who usually only eats takeaway curry loved it.

abikinsey's picture

Really nice dish, decided to cook it in the oven after the initial bring to simmer stage 160*c for the 15 minutes, as needed the hob space for more hands on dishes... It did dry out a bit but once the spinach wilted in the steam this made the rice lovely & moist again... Yum yum!

anoushkabramley's picture

So easy and fuss free. This works really well with leftover roast lamb, frozen peas and mushrooms, if no spinach.
The timings and proportions are spot on, you can spice it up if you want - I ground my own spices and browned an onion to start with, added some saffron and cinnamon stick with the stock and rice. Oh, and make your own stock from the lamb leftovers if you can be bothered; a sprinkle of garamasala when you stir in the peas for the last 5 min works well, too. I will definitely make endless variations based on this, it will be fun!

7daycicada's picture

Somewhat sceptical before the recipe, but turned out to be brilliant. Used Patak's balti paste and brown basmati rice. Took a bit longer, but worked just fine.

rbaker-green's picture

Really easy to make, I used frozen peas instead of the spinach. Will definitely make again.

chefdicko's picture

really nice i added some onion and chilli to give it a kick and was very impressed, its something i will keep making as its soo easy

orange_blossom's picture

I don't eat white rice, would this work with brown rice if cooked for longer? :)

mamadel08's picture

Fried off an onion and used jalfrezi paste, veg stock and peas. Fab with cold roast lamb. Going to try with chicken too, sooooooo easy!!!

benjymann's picture

Really quick and easy. I added some roughly chopped spring onions, baby sweetcorn and a generous pinch of fenugreek powder. I cooked it for some friends who really enjoyed it. I also added a saag aloo, a saag pienaar and some Indian breads. Next time I will add a red chilli just for another layer of flavour. A good tip is not too over cook the spinach at the end - if you catch it right then you get a lovely fresh feel to each mouthful. 3-4 minutes ought to be enough for the spinach.

lurvlyloz's picture

such an easy recipe but super tasty. i added some extra veg just to increase the veg count and used left over lamb from our christmas dinner. will definitely make again.

hanyabake's picture

I must have missed a trick. Followed the recipe precisely. This dish only tasted of boiled lamb and was awful. Confused as to how so many have found it successful and there are hardly any ingredients! I used a balti paste. Any tips would be most welcome as it would be a useful one to master.


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Tips (1)

theonlygeorgie's picture

- Used leftover meat from a roast
- Fry off some mushroom, onion, chili and garlic separately and stir thru approx. 3 mins before rice is done
- Don't stir rice too much
- Experiment with different pastes
- Try adding flaked almonds or ground cashews