Quick lamb biryani

Quick lamb biryani

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(74 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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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Ingredients

  • 1 tbsp balti curry paste
  • 500g lean lamb leg steak or neck fillet, cubed
    Lamb

    Lamb

    laam

    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
    Spinach

    Spinach

    spin-atch

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

Method

  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)

melanieg40's picture
4

A great, quick and easy meal to make. I used a little more paste as it wasnt spicy enough for me first time round. But my husband loves it (and he's quite fussy) I also added some mushrooms and more spinach. I must say it's a very successful friday night dinner.

butterfly_loz's picture
5

This recipe was superb – I was really surprised at how good it tasted, with such little effort. I used a Madras paste as we like spicy curries, and instead of spinach I threw in a handful of frozen peas when I added the stock. It was delicious, quick and I will definitely be making it again.

pelupi's picture
5

Easy, quick and tasty - a real winner!

santanka's picture
5

I added some mushrooms and onions,and paste i found in the fridge :) It was really delicious,quick and easy! :)

abbyish's picture
5

Really enjoyed this. Used chicken as lamb seems to be crazy-price this month and added mushrooms because they are made of yummyness and joy. Can't wait to try with lamb and will DEFINITELY make again.

hermionesheldon's picture
4

Very tasty. Had to use brown basmati rice but it just took a little longer and was still nice. Enjoyed by the children too.

littlemisslucky's picture
5

very easy. good for leftovers too.

seanb57's picture
5

This dish is simple genius, a low fat easy to cook tasty dish that is truly scaleable. One for the binder,

jolaidlaw's picture
5

make this to use up leftover cooked chicken - this makes it even quicker. Delicious and easy. the children love it too. sometimes add peas instead of spinach.

sarah_clk's picture

This is a really nice - quick easy meal. I use it as one of my regular meals especially on the nights when I'm late in from work.

I use 2 tbsp curry paste as I like it a bit warmer and have tried adding paneer cheese/ chopped baby tomatoes and Aubergine to the dish. All work well (paneer needs to be added early on).

khipgrave's picture

This is an absolute winner ! So easy to make, perfect for a midweek dinner and really really tasty. I've also used leftover Lamb from Sundays roast ! Well worth cooking

rachelrogers's picture
5

This recipe is an old favourite! - I do slowly cook the lamb in the oven with the paste beforehand to ensure it's tender and sometimes the rice takes longer than the recipe states. Overall a great recipe!..

ness28's picture
5

I was bit dubious about this as there didn't seem to be many ingredients so couldn't see how it was going to taste that good, but I was wrong - it was truly yummy! Definitely worth making.

spidermonkey's picture
5

very nice and flavoursome whole family loved it

maartjevdm's picture
5

I thought this dish was great, but a little to salty so next time I'll dilute the stock a bit more. Since spinach is almost the only thing that I really don't eat I left it out and had the curry with some naan, veg raita and green (koriander/mint) chutney (recipe came from the site of indian food made easy also from bbc). Because you cook the rice in the curry, the curry itself becomes thicker and creamer. With a lot of recipes for curry you end up with something so watery and a flat taste but this was great. I used a whole balti curry sachet from Pataks. The lamb was really tender and I think the trick is to have good meat and just panfry the lamb for a moment before adding the stock

dylcruz's picture
5

Gorgeous! I couldn't believe how tasty this was - and I took the leftovers to work the next day! Everyone was very jealous, and I wasn't sharing no way!

djmcnae's picture
5

I tried this with some leftover lamb and was surprised at how tasty it was, even my very fussy husband raved about it!! Only other comment I would make was that I don't believe that this would feed 4 adults, I would use more rice next time!

joannebas's picture
4

I tried this dish and it was fabulous. To be a little more adventurous I added some strips of red and orange peppers which went down a treat.

kangaruth's picture

We both really enjoyed this and will make it again

cookiephil's picture

very yummy it was wonderful best i have had

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