Quick lamb biryani

Quick lamb biryani

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(97 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 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
    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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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.
abikinsey
2nd Apr, 2013
5.05
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
2nd Apr, 2013
4.05
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
1st Mar, 2013
4.05
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
19th Feb, 2013
3.05
Really easy to make, I used frozen peas instead of the spinach. Will definitely make again.
chefdicko
20th Jan, 2013
5.05
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
3rd Apr, 2012
I don't eat white rice, would this work with brown rice if cooked for longer? :)
mamadel08
19th Mar, 2012
5.05
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
19th Feb, 2012
4.05
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.

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