Lamb biryani
Tender spiced lamb and saffron rice sealed in one pot and cooked slowly, a real celebration dish.
- Time2 hr 15
- LevelHard
- Costabout £3.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the lamb with the yoghurt, garlic, ginger, garam masala, turmeric, chilli and 1 tsp salt. Marinate for at least 2 hours.
- 2
Warm the milk and soak the saffron in it. Fry the onions in the oil for 20 minutes until deep brown and crisp, then set half aside.
20 min - 3
Add the marinated lamb to the pan with the rest of the onions. Cook for 10 minutes, then add 200 ml water, cover and simmer for 1 hour until the lamb is tender.
60 min - 4
Boil the rice in plenty of salted water with the cinnamon, cardamom and bay leaves for 6 minutes. Drain.
6 min - 5
Spread the rice over the lamb. Drizzle over the saffron milk and scatter with the reserved onions, mint and coriander.
- 6
Cover with foil and a tight lid. Cook on the lowest heat for 25 minutes.
25 min - 7
Rest for 10 minutes, then gently mix from the bottom and serve with raita.
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.