Quick lamb biryani

Quick lamb biryani

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(102 ratings)

Prep: 10 mins Cook: 15 mins


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


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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 200g basmati rice, rinsed in cold water
  • 400ml lamb or chicken stock
  • 200g spinach



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


  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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koolk_2009's picture
9th Nov, 2018
Was very easy and quite tasty, but the rice was very undercooked after 15 mins, I gave it another 5 and was ok, but not really nice and fluffy
1st May, 2018
I make this on an evening when I don't have much time as it is very easy to make and delicious. I only stir the rice when adding stock as it would end up stodgy otherwise.
13th Nov, 2016
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!
21st Feb, 2016
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
16th Sep, 2015
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.
24th May, 2014
Forgot to rate
24th May, 2014
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.
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! :)
14th Jan, 2014
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.
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.


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16th Sep, 2015
- 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
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