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, questions and tips

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Phonix
13th Nov, 2016
3.8
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
21st Feb, 2016
3.8
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
16th Sep, 2015
3.8
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
24th May, 2014
0.05
Forgot to rate
jensven
24th May, 2014
0.05
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
4th Jun, 2014
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
14th Jan, 2014
5.05
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
11th Jul, 2013
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
27th May, 2013
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
6th Apr, 2013
5.05
Really easy to make and tasted great - I added mushrooms which worked well. My husband who usually only eats takeaway curry loved it.

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theonlygeorgie
16th Sep, 2015
3.8
- 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