Quick lamb biryani

Quick lamb biryani

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(70 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
387
protein
32g
carbs
41g
fat
12g
saturates
5g
fibre
1g
sugar
1g
salt
1.05g

Ingredients

  • 1 tbsp balti curry paste
  • 500g lean lamb leg steak or neck fillet, cubed
  • 200g basmati rice, rinsed in cold water
  • 400ml lamb or chicken stock
  • 200g spinach

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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.

Recipe from Good Food magazine, November 2007

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Comments

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

chefdicko's picture
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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
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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
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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
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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
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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.

cecileb's picture
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Have made this several times with leftover roast lamb and can recommend it. Nice with cucumber and yogurt raita.

smudgebee's picture
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This recipe was very tasty and easy to do. I shall definatly serve it again. We used broccoli as none of us are that keen on spinach.

emmclean's picture
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Didn't work for me, not enough stock, basmati wasn't nice and fluffy like the picture, flavour wasn't great. Maybe it was my ingredients!

greavess's picture
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Made this last night,added finely chopped fresh green chilli before adding spinach and served with raita mango and naan -really tasty

justineaguilera's picture

I had a rice cooker for xmas and i was wondering if i could cook the meat in the paste in a sauce pan first then transfer it all to the rice cooker?

popadum's picture
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Quick, easy and delicious. Enjoyed by adults and kids alike. Didn't have curry paste so used medium curry powder instead and it was fine.

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