Quick Lamb Biriyani Quick Lamb Biriyani

Quick Lamb Biriyani

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Lamb Biryani is about as classic as it gets. But you needn’t spend hours slaving over a hot stove with our easy, speedy recipe, which is overflowing with the great flavours of India. Complemented beautifully with melt-in-your-mouth lamb leg steaks and a refreshing raita, our authentic biryani recipe is perfect for both effortless midweek meals and weekend extravaganzas. So, what are you waiting for? Give it a try today and thank us later.

Preparation: 10 mins 
Cooking: 25 mins

Serves 4-6

500g lamb leg steaks, cut into 2.5cm cubes

1 tablespoon oil

1 onion, finely chopped

1 x 2.5cm cm piece fresh root ginger, peeled and finely grated

2 large garlic cloves, crushed

2 tablespoons medium curry paste

400g basmati rice

650ml hot chicken or vegetable stock

180g frozen peas

100g baby spinach leaves

2 tablespoons freshly chopped coriander

Salt and freshly milled black pepper

For the raita

1 small cucumber, deseeded and finely diced

200g natural Greek yogurt

Juice of ½ lemon

1 tablespoon freshly chopped mint

To serve

1 cucumber, seeds removed and diced

½ red onion, finely diced

3 tablespoons mango chutney or lime pickle

2 naan breads, warmed

  • Heat the oil in a large frying pan over medium-high heat and fry the onion until soft and golden.
  • Stir in ginger, garlic, curry paste and cook for 1 minute.
  • Add the lamb and cook in the spices for 5-10 minutes until brown.
  • Add the rice to the pan, add the stock and stir. Cover, bring to the boil, reduce the heat to and simmer for 12 minutes or until the rice is tender and the liquid has been absorbed.
  • Stir in peas, spinach and coriander.  Season to taste.
  • For the raita, in a small bowl, mix all the ingredients together and season.
  • To serve
  • Mix the cucumber and red onion together to make a small salad.
  • Spoon the biriyani into warm bowls, top with cucumber salad, raita and, chutney and serve with warm bread.

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