Recipe: Quick Lamb Biryani

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This is an easy, stress free biryani recipe. You can adjust the spicing by using whatever curry paste you prefer.


1 Onion, sliced
2 cloves of garlic, roughly chopped
Thumb-sized piece of Ginger, grated
300g diced lamb
2 Tblsp Curry paste (I used Pataks Madras)
100g cooked, chopped spinach (the frozen stuff works great)
100g Frozen peas
1 cup Basmati rice, rinsed
2 cups vegetable stock
2 eggs


  1. Preheat oven to 170C.
  2. Brown the onion, garlic and ginger in an ovenproof pan.
  3. Add the curry paste and fry for 1 minute.
  4. Add the lamb and coat in the paste.
  5. Add the peas and spinach and stir along with a good pinch of salt.
  6. Remove from the heat and cover with the rice, followed by the stock (don't stir!)
  7. Cover with a tight-fitting lid and put in the oven for 45 minutes.
  8. While the biryani is cooking, boil the eggs for around 6 minutes (depending on how large they are), peel and halve. Add to the top of the Biryani around 15 before it's ready.
  9. Serve straight from the dish with some chapatis and a sprinkling of fresh coriander if you have it/like it!