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Easy Lamb Biryani

By not-recognized
Soft succulent lamb, fragrant madras spice paste and earthy spinach make for a quick and easy biryani recipe. Biryani is a one-pot dish layered with aromatic rice and meat. Ready in 1 hour, this recipe is so simple –…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 1 tbsp of oil
  • 1 packet of naans, warmed to serve
  • 1 onion, diced
  • 400 g of lamb neck fillet, chopped into chunks
  • 2 large garlic cloves, chopped
  • 3 cm of piece ginger, finely chopped
  • 1 tbsp of cumin seeds
  • 2 tbsp of madras spice paste, or more
  • 250 g of basmati rice
  • 500 ml of lamb or chicken stock
  • 2 curry leaves, or more (optional)
  • 120 g of spinach
  • 1 small bunch coriander, leaves picked to serve
  • 1 tub of raita, to serve
  • 1 jar of mango chutney, to serve

Method

4 steps

  1. Step 1

    Heat a large non-stick frying pan over a medium heat. Add the oil and onion and cook for 2-3 mins. Add the lamb, browning all over for 4-5 mins.

  2. Step 2

    Add the garlic, ginger, cumin and spice paste and cook for a further 2 mins until smelling fragrant.

  3. Step 3

    Add the rice and cook for 2 mins, stirring to combine. Stir in the stock and curry leaves and cover for 15 mins, stirring occasionally and adding more stock or water if the rice gets to dry. Stir through the spinach for the last 2 mins of cooking time. Remove from the heat and leave the lid on for a further 20 mins, so the rice can steam and fluff up.

  4. Step 4

    Serve with coriander leaves, raita, mango chutney and warm naans, if you like.