Lamb Biryani


  • 1.5kg bonesless Prime Dorper Lamb shoulder cut into 2cm cubes.

  • 5cm piece fresh ginger, finely grated.

  • 3 cloves garlic, crushed.

  • 2 small fresh chillies, chopped finely.

  • 3 teaspoons Garam Masala

  • 2 tablespoons chopped fresh coriander

  • Large pinch ground turmeric

  • 1/2 teaspoon ground chilli powder

  • 1 teaspoon salt

  • 1 cup thick yoghurt

  • 80g ghee (clarified butter) or butter

  • 1 cup flaked almonds

  • 1/3 cup sultanas

  • 3 large brown onion, sliced thickly

  • 1 cup water

  • Salt and freshly ground black pepper

  • 500g Basmati rice, washed and drained

  • Large pinch saffron threads

  • 2 tablespoons hot milk

  • Fresh coriander leaves for serving


Combine lamb, ginger, garlic, chillies, Garam Masala, coriander, turmeric, chilli powder, salt and yoghurt in a medium bowl. Cover and refrigerate overnight.

Heat half the ghee in a large, heavy based saucepan, fry almonds and sultanas until browned and remove from the pan with a slotted spoon

Heat remaining ghee in the same pan, add onion, cook, covered over medium heat for 5 minutes or until onion is soft. Remove lid, cook 5 minutes or until onions are lightly browned. Remove half the onion mixture from pan.

Add lamb mixture to onion in pan, cook, stirring until lamb is browned lightly. Add water, bring to boil then simmer, covered, over low heat, stirring occasionally, for 1 hour. Remove lid, simmer uncovered for 30 minutes or until lamb is tender. Season to taste with salt and pepper.

Meanwhile, cook rice in salted boiling water for 5 minutes or until half cooked. Drain.

Combine saffron and milk in small bowl and stand for 15 minutes.

Preheat the oven to 180°C / 160°C fan forced. Spread half the lamb mixture into a greased

ovenproof dish (3.5 litre capacity), top with half the rice, then the remaining lamb and rice. Drizzle saffron and milk mixture over rice and cover tightly with greased foil and lid. Bake for 40 minutes or until rice is tender.

Serve Biryani topped with reheated reserved onions, almond mixture and extra coriander leaves.

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