Archive of BBC Food Recipes

Spiced lamb biryani

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.

  2. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer.

  3. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender.

  4. Pile the rice into a serving bowl and garnish with the coriander leaves.


  • 2 tbsp vegetable oil
  • ½ onion, finely chopped
  • ½ tsp turmeric
  • 5 whole cardamom pods
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes
  • ½ tsp ground cinnamon
  • 1 bay leaf
  • 300g/10½oz long grain rice
  • ½ vegetable stock cube
  • 400ml/14fl oz boiling water
  • 150g/5½oz lamb fillet, cubed
  • 1 handful fresh coriander leaves, to garnish

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