Delhi Lamb Biryani

This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one (see above), the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
  • 2serves
  • 5mins prep
  • 15mins cook
Delhi Lamb Biryani
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one (see above), the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
Made with
Delhi Biryani

Delhi Biryani

Discover

Share on social

  • Facebook
  • Twitter

Ingredients

  • 2 tsp vegetable oil
  • 1 packet of The Spice Tailor Delhi Biryani
  • 200g lamb rump steaks (cut into large chunks) or for a longer cook but tastier dish leg of lamb
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter
  • Crispy onions (optional)

Method

  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
  2. Add in the lamb cubes and sear until golden on the sides, turning the pieces over for an even light golden colour.
  3. Add the contents of the sauce pouch and simmer for 6-7 minutes or until done to your liking (45-50 minutes for leg cut). Add a little water as necessary, the sauce should be lightly creamy.
  4. Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
  5. Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
  6. Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.
  7. Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10-15 minutes if you have the time to allow the flavours to infuse.

Related recipes

Fiery Goan Beef Stir-Fry
View Recipe
Cheat’s Lamb biryani
View Recipe
Spiced Lamb with New Potatoes and Dill
View Recipe
Beef Pepper Stir-Fry
View Recipe
Lamb Meatball Curry
View Recipe
Lamb Rogan Josh
View Recipe
Prosciutto and Crème Fraiche Topped Naan
View Recipe
Fiery Pork Curry
View Recipe
Cheats Pork and Potato Vindaloo
View Recipe
Spiced Shepherd’s Pie
View Recipe
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
View Recipe
Philadelphia-Style Spiced Steak Naanwiches
View Recipe
Fiery Goan Glazed Ham
View Recipe
Indonesian Beef Rendang
View Recipe
Spicy Goan Pork Filo “Empanadas”
View Recipe
Pork and Fennel-Seed Meatballs in Classic Butter Chicken
View Recipe
Lasagne with an Indian twist
View Recipe
Mango Chutni Glazed Ham
View Recipe
Spiced Indian Lamb and Peas – Keema
View Recipe
Tandoori Lamb Chops
View Recipe
Lamb Meatball Massaman Curry
View Recipe
Lightly Spiced Sausage, Chorizo and Bean Casserole
View Recipe