Lamb Biriyani Recipe

Name: Lamb Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 300 g lamb, diced small; 1 onion, sliced thinly; 1 tablespoon vegetable oil; 2 garlic cloves, crushed; 1 tablespoon ginger, grated; 1 tablespoon curry powder; 1 teaspoon cinnamon; 1 cup basmati rice, rinsed; 3 cups vegetable stock; ¾ cup frozen peas; ⅓ cup flat leaf parsley, chopped; 4 tablespoons plain yogurt, to serve

Servings: persons

300 g lamb, diced small
1 onion, sliced thinly
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cinnamon
1 cup basmati rice, rinsed
3 cups vegetable stock
¾ cup frozen peas
⅓ cup flat leaf parsley, chopped
4 tablespoons plain yogurt, to serve

1
Combine lamb and onion in a bowl and pour oil over.
2
Mix well to combine.
3
Heat saucepan over moderate heat and add lamb and onion mix.
4
Stir 2-3 minutes or until browned.
5
Add garlic, ginger, curry powder and cinnamon, and stir to combine.
6
Add rice and stir until combined.
7
Add stock, stir, and bring to the boil.
8
Reduce heat to low and cook, covered, for 10 minutes (20 mins for brown rice).
9
Remove from heat, stir in peas, cover and stand for 5 minutes.
10
Top with parsley and yoghurt to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g lamb, diced small, 1 onion, sliced thinly, 1 tablespoon vegetable oil, 2 garlic cloves, crushed, and more.

Yes, Lamb Biriyani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Biriyani

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