Biryani is a staple of Indian cuisine – a delicious one-pot rice dish that makes for a comforting weeknight supper. This hearty dish is first cooked on the stove before being finished off in the oven, and is complemented by any side serving of vegetables.


Serves 4

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  • 1 small boneless lamb shoulder
  • 1 tub of plain yoghurt
  • 1 lime
  • 4 cloves garlic
  • 1 ginger stem
  • 1 pinch turmeric
  • 1 teaspoon coriander seeds
  • 300g Basmati rice
  • Grape seed oil
  • 1 red onion
  • 1 bay leaf
  • 2 star anise
  • 4 cardamom pods
  • 2 cloves
  • 1 dry red chilli
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 150ml vegetable stock
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 1 handful fried shallots


Cut the lamb into chunks of about 30g each.

Prepare the sauce by thoroughly mixing the yoghurt, juice of half a lime, 2 cloves garlic (mashed), 15g of grated ginger, turmeric and ground coriander. Refrigerate for 2 hours. Meanwhile, wash the rice and leave to soak in cold water.

Preheat the oven to 200°C. Heat the oil in a casserole over a medium heat. Thinly slice the red onion.

Fry the following spices in the pot: 1 bay leaf, 2 star anise, 4 cardamom pods, 2 cloves, 1 dry red chilli, 1 cinnamon stick and 1 teaspoon cumin seeds. Once lightly browned, add the red onion and the remaining garlic and ginger. Add the lamb pieces and sear on a high heat on all sides for 10 minutes.

Cook the rice in a pot of salted boiling water for 10 minutes and drain thoroughly. Add the rice over the meat, pour in the vegetable stock and place the casserole in the oven for 20 minutes.

Serve the biryani with the yoghurt sauce, coriander, mint and fried shallots.