Lamb biryani in a pot

Lamb biryani

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(21 ratings)

Prep: 10 mins Cook: 50 mins Plus at least 2 hrs marinating and resting

Easy

Serves 6

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

Nutrition and extra info

Nutrition: Per serving

  • kcal394
  • fat19g
  • saturates8g
  • carbs31g
  • sugars3g
  • fibre2g
  • protein23g
  • salt0.6g
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Ingredients

  • 400g lamb neck, cut into small cubes
  • 4 garlic cloves, grated
  • 1 tbsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Spinach

    Spinach

    spin-atch

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

To serve

  • chopped coriander
  • sliced green chillies
  • plain yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Simon Stanier's picture
Simon Stanier
20th Feb, 2018
5.05
Fantastic recipe! I've never been able to get biryani quite right before, I always end up with undercooked rice or a bland mush, but this was perfectly cooked and absolutely delicious. Made it again the very next day with chicken! Also tried making it as a vegetarian dish which worked well enough - it needed slightly longer cooking but that may have been that I didn't quite get the balance right for the liquid with a smaller amount of rice.
Mollymad
14th Feb, 2018
We usually have an authentic biryani which takes ages with loads of spices but we were staying at a holiday cottage so gave it a go. We used chicken thighs and frozen whole leaf spinach. We thought it was quick, easy and extremely good so much so we've made it again.
Joluni
5th Feb, 2018
3.05
Followed the recipe exactly, but had to give it an extra 10 minutes in oven (after the resting) as rice was not cooked. Not very impressed by the taste either. Underwhelming. Will not do again.
patriciaf
4th Feb, 2018
5.05
I have to confess I had my doubts (see question) but after the reply decided to give it a go. O M goodness how wrong was I this is a-maz-ing. I did cut the meat into very small pieces and omitted the cheese as fewer people to feed and I used a tin of spinach. Will definitely make again and I will include the cheese. Wondered if it would be as tasty with chicken?
Simon Stanier's picture
Simon Stanier
20th Feb, 2018
5.05
I've tried it with chicken and it worked well - it wasn't as nice, but then I prefer lamb to chicken so it may be just that!
patriciaf
23rd Jan, 2018
5.05
I was just wondering if I am buying the wrong cut of lamb as when I ask my butcher for lamb neck I alway get a piece of meat that needs to be cooked long and slow. I fail to see how this cut of meat could possible tenderise in the time given above. I have also discussed this issue with my butcher and he agrees. What am I doing wrong?
goodfoodteam's picture
goodfoodteam
23rd Jan, 2018
Thanks for your question. The lamb is marinated which helps tenderise it and also cut into small pieces so cooking time is less than it might otherwise be. We hope that allays your concerns.
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