Kacchi Biryani (Dhaka Style Lamb Biryani)
Raw marinated lamb and potatoes layered under part cooked rice and sealed to cook gently in its own steam, so everything finishes together.
- Time2 hr 30 (plus marinating)
- LevelHard
- Costabout £3.67 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1187kcal
- 96.6gcarbs
- 8.4gof which sugars
- 69.9gfat
- 26.4gsaturates
- 42.7gprotein
- 6.8gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the onions in the vegetable oil over a medium heat for 20 to 25 minutes, stirring often, until deep golden and crisp. Lift out onto kitchen paper, keeping the oil.
25 min - 2
Mix the lamb with the yoghurt, ginger garlic paste, chilli powder, turmeric, cumin, ground coriander, garam masala, 1 tsp salt, mustard oil, green chillies, mint, fresh coriander, lemon juice and half the fried onions. Cover and marinate for at least 4 hours, or overnight in the fridge.
240 min - 3
Soak the rice in cold water for 30 minutes, then drain. Soak the saffron in the warm milk. Heat the oven to 170°C (150°C fan).
30 min - 4
Boil 3 litres of water with the cardamom, cloves, cinnamon, bay leaves and 1 tbsp salt. Cook the rice for 5 to 6 minutes, until about 70 percent cooked, still firm in the middle. Drain.
- 5
Spread the potatoes in the bottom of a large heavy casserole. Add the lamb and all its marinade. Cover with the rice, then drizzle with the saffron milk, rose water, ghee, 3 tbsp of the leftover onion oil and the rest of the fried onions.
- 6
Cover with foil, then press on a tight lid. Cook in the oven for about 1 hour 20 minutes, until the lamb is tender and the potatoes are soft. Rest for 10 minutes, then mix gently from the bottom so the meat and rice meet.
80 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
