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One pot, easy lamb biryani

  • Author: Tooting Mama
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6-8 1x
  • Category: Supper
  • Cuisine: Indian


  • 90 mls greek yoghurt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp turmeric
  • 2 crush, dried red chilli
  • 1kg lamb, trimmed of fat, and cut into small bite-sized pieces
  • A generous pinch of salt and a few twists of pepper
  • 400g basmati rice
  • 4 cardamom pods, bruised
  • 1 cm cinnamon stick, crushed
  • 1 yellow onion
  • 500mls vegetable stock
  • Salt & pepper


  1. In a large bowl mix the yoghurt, ground spices and chilli before adding the meat
  2. Mix the lamb into the yoghurt making sure each morsel is covered with the yoghurty marinade
  3. Cover the bowl with clingfilm before placing in the fridge for an hour
  4. Place the basmati rice into another bowl, cover with water and soak for thirty minutes. Once soaked drain and set aside
  5. Pour three tablespoons of olive oil into a high-sided stovetop casserole dish, heat on a low flame
  6. Add the cinnamon and bruised cardamom pods
  7. Add the sliced onion and gently cook, stirring continually until the onions are translucent and just starting to turn brown. This can take around 15 minutes
  8. Now add the lamb, stirring until the lamb starts to brown
  9. Add the salt and pepper
  10. Cover this dish with a lid and cook for an hour. Keep an eye on the meat, you don’t want it to dry out or burn. If the meat looks a little dry, just add a little water or lower the heat
  11. After an hour, pour in the stock followed by the soaked rice
  12. Cover, and cook for a further 10 to 15 minutes
  13. Serve with vegetable curries – dhal, spiced courgettes and or aubergine curry all work well with this lamb dish


  • Note prep time doesn’t include marinating / soaking time

Keywords: Easy lamb biryani