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Lamb biryani recipe

Lamb biryani recipe

85 ratings

For a crowd-pleasing curry, look no further than this aromatic lamb biryani recipe. This hearty South Asian rice dish has layers of tender, marinated lamb, crispy fried onions and saffron rice, topped with fresh coriander and pomegranate seeds. See method

  • Serves 6
  • 15 mins to prepare and 1 hr 10 mins to cook, plus soaking and marinating
  • 668 calories / serving
  • Gluten-free

Ingredients

  • 250g natural yogurt
  • 3 garlic cloves, crushed
  • 5cm piece ginger, peeled and grated
  • 2 ½ tsp ground cumin
  • 2 ½ tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp crushed chillies
  • 3 x 300g packs diced lamb, fat trimmed
  • ½ tsp saffron, crushed
  • 450g basmati rice
  • 4 tbsp vegetable oil
  • 20g butter or ghee, melted
  • 2 large onions, finely sliced
  • 1 cinnamon stick
  • 8 cardamom pods, lightly crushed
  • 80g pack pomegranate seeds, to serve
  • handful coriander leaves, to serve

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Rioja Reserva 75Cl

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Rioja Reserva 75Cl

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    Basmati rice can always be swapped for long-grain

    Each serving contains

    • Energy

      2810kj
      668kcal       33%

    • Fat

      27g 39%

    • Saturates

      10g 51%

    • Sugars

      8g 9%

    • Salt

      0.8g 13%

    of the reference intake
    Carbohydrate 72.9g Protein 39.2g Fibre 3.5g

    Method

    1. Mix the yogurt, garlic, ginger, ground spices and 1 tsp salt in a large non-metallic bowl. Add the lamb, stirring to coat. Cover, chill and marinate for at least 4 hrs, or overnight.
    2. Bring to room temperature 30 mins before cooking. Soak the saffron in 90ml warm water for 20 mins. Rinse the rice in a sieve, then soak in cold water for 20 mins.
    3. Preheat the oven to gas 3, 160°C, fan 140°C. In a lidded, flameproof casserole, heat the oil and butter over a low heat. Add the onions and fry for 20 mins, stirring occasionally, until golden and slightly crispy. Remove the onions with a slotted spoon, drain on kitchen paper and sprinkle with salt. Drain the oil from the dish, leaving 3 tbsp behind. Set aside.
    4. Drain the soaked rice, then put in a saucepan with the cinnamon stick and crushed cardamom. Cover with boiling water, bring back to the boil, then simmer for 5 mins. Drain.
    5. Spread a third of the rice into the base of the casserole in a thin layer, top with 2 tbsp saffron water and a third of the crispy onions, then spoon over half the lamb in an even layer. Repeat. Top with the remaining rice, saffron water and onions.
    6. Cover with foil and the lid. Set over a high heat for 1½ mins, then transfer to the oven. Bake for 45 mins, or until the lamb is tender and cooked through. Sprinkle with the pomegranate seeds and coriander leaves to serve.

    See more Ramadan and Eid recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

    We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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