The BBC Good Food logo
Lamb biryani in a pot

Lamb biryani

By
A star rating of 4.7 out of 5.89 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus at least 2 hrs marinating and resting
  • Easy
  • Serves 6

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Nutrition: Per serving
NutrientUnit
kcal394
fat19g
saturates8g
carbs31g
sugars3g
fibre2g
protein23g
salt0.6g
Advertisement

Ingredients

  • 400g lamb neck, cut into small cubes
  • 4 garlic cloves, grated
  • 1 tbsp finely grated ginger
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp Madras spice paste
  • 200g basmati rice, rinsed well
  • 8 curry leaves
  • 400ml good-quality lamb or chicken stock
  • 100g paneer, chopped
  • 200g spinach, cooked and water squeezed out

To serve

  • chopped coriander
  • sliced green chillies
  • plain yogurt

Method

  • STEP 1

    Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.

  • STEP 2

    Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.

  • STEP 3

    Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Goes well with

Recipe from Good Food magazine, January 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.89 ratings
Advertisement
Advertisement
Advertisement

Sponsored content