Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Easy Lamb Biryani

Easy Lamb Biryani

    4 serving
4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 – you just pop it all in the pan and let it do its thing. Serve with warm naans and raita to cool things down, if you need.

Share recipe


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


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.

Step 2

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

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.

Step 4

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

Shop the ingredients

You might like

    The reviews are in: