Sindhi biryani with lamb and potatoes
A tangy, spicy biryani from Sindh with lamb, potatoes, plums and fresh herbs layered through the rice.
- Time2 hr
- LevelHard
- Costabout £2.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 3 tablespoons of oil in a large pan. Fry the onions for 15 minutes until deep golden. Take out a third for the top.
15 min - 2
Add the lamb, garlic and ginger paste, chilli powder, turmeric, coriander and 1 teaspoon of salt. Fry for 10 minutes.
10 min - 3
Add the yoghurt, tomatoes and half the chillies. Cover and cook gently for 50 minutes until the lamb is tender.
50 min - 4
Fry the potatoes in the last tablespoon of oil in another pan for 8 minutes until golden at the edges, then stir them into the lamb with the plums.
8 min - 5
Boil the rice in salted water for 5 minutes until almost cooked. Drain.
- 6
Layer half the rice over the lamb, then half the mint, coriander, lemon juice and garam masala. Add the rest of the rice and herbs, then the reserved onions.
- 7
Cover tightly and cook on the lowest heat for 25 minutes. Rest for 5 minutes before serving.
25 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.