eat:

Perfect lamb biryani

Using Greenfields Biryani masala blend to create the perfect lamb biryani, enjoy!
  • Preparation time: 1 hour (plus marinating time)
  • Cooking time: 1 hour
  • Total time: 2 hours (plus marinating time)

For the lamb marinade:

  • 500g lamb shoulder, cut into cubes
  • 150g plain yogurt
  • 2 tbsp Greenfields biryani masala blend
  • 1 tbsp ginger-garlic paste
  • 1 tsp salt

For the rice:

  • 300g basmati rice
  • 1 tsp salt
  • 1 bay leaf
  • 4 cloves
  • 4 green cardamom pods
  • 1 cinnamon stick

For the biryani:

  • 2 tbsp ghee (or vegetable oil)
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 2 green chillies, slit lengthwise
  • 10g fresh coriander leaves, chopped
  • 10g fresh mint leaves, chopped
  • 25ml milk, warmed
  • A pinch of saffron threads
  • Fried onions and fresh coriander leaves for garnish

Marinate the lamb:

In a large bowl, mix the lamb cubes with yogurt, biryani masala blend, ginger-garlic paste, and salt. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the rice:

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.

In a large pot, bring water to a boil and add the salt, bay leaf, cloves, cardamom pods, and cinnamon stick. Add the drained rice and cook until 70% done (about 6-7 minutes). Drain and set aside.

Cook the lamb:

In a large, heavy-bottomed pan, heat the ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

To the remaining onions in the pan, add the marinated lamb and cook until the meat is browned on all sides.

Add the chopped tomatoes, cumin seeds, and green chillies. Cook for another 5-7 minutes until the tomatoes soften and the mixture becomes aromatic.

Layer the biryani:

Preheat the oven to 180°C (350°F).

In a large oven-safe pot or Dutch oven, layer half of the partially cooked rice at the bottom. Add the cooked lamb mixture on top, followed by the remaining rice.

Sprinkle the chopped coriander and mint leaves over the top.

Warm the milk and dissolve the saffron threads in it. Drizzle the saffron milk over the layered rice.

Dum cooking (slow steaming):

Cover the pot tightly with a lid or aluminium foil to ensure no steam escapes.

Place the pot in the preheated oven and bake for 30 minutes.

Alternatively, you can cook the biryani on a low flame on the stovetop for 30 minutes, ensuring the pot is tightly sealed.

Serve:

Garnish with the reserved fried onions and fresh coriander leaves.

Serve hot with raita, salad, or a side of your choice.

Per serving
  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 55g
  • Fat: 15g
  • Fibre: 4g
  • Sodium: 600mg

In this recipe:

This one-pot meal features tender lamb, aromatic basmati rice, and a blend of spices that create a symphony of flavours. Using a pre-made biryani masala blend simplifies the cooking process while still delivering an authentic taste.

Related cooking

Spiced lentil soup

Spiced lentil soup

A hearty dish perfect for a cozy meal and an excellent source of protein and fibre, making it both healthy…
Cod curry with tamarind and curry leaves

Cod curry with tamarind and curry leaves

An exciting fusion of flavours, bringing together the tanginess of tamarind, the aromatic essence of dried curry leaves, and the…
Dried lime pound cake with lime and saffron glaze

Dried lime pound cake with lime and saffron glaze

Lime pound cake infused with aromatic rose water and topped with a zesty lime and saffron glaze
Mint chutney

Mint chutney

A delicious addition to any Indian meal, offering a burst of fresh flavours that perfectly complement spicy dishes.
Spinach and Greek yogurt with Indian naan pizza

Spinach and Greek yogurt with Indian naan pizza

containing a delicious fusion of flavours, combine Indian naan bread with the creaminess of Greek yogurt and the earthy goodness…
Thai red curry paste

Thai red curry paste

Thai Red Curry Paste is a vibrant and aromatic base used in various Thai dishes to infuse them with rich…
Pyaaz Pakoda (Onion Bhaji)

Pyaaz Pakoda (Onion Bhaji)

Golden crispy, crunchy and delicious onion bhajis
Aubergine Masala

Aubergine Masala

A classic vegetarian dish that showcases the rich flavours of Indian cuisine.
Barberry Turkey Meatballs in Saffron Tomato Sauce

Barberry Turkey Meatballs in Saffron Tomato Sauce

Barberry and turkey flavour bombs that really allow the herbs and spices to shine!
Barberry & Saffron Persian Jeweled Rice

Barberry & Saffron Persian Jeweled Rice

Greenfields barberries, saffron and a spices create this Persian jewelled rice recipe, a flavour sensation!
Honey & cumin roast vegetables

Honey & cumin roast vegetables

These versatile root vegetables are roasted with a drizzle of honey and sprinkling of spice
Saffron & courgette spaghetti

Saffron & courgette spaghetti

Light and easy to prepare with just a few ingredients, looks and tastes beautiful!

The Shop

The shop

From our incredible perfect ‘customer favourite’ blends to inspired chilli flavours, healthy seeds and hot smoky spices, we have every taste from around the world, find your new next favourite​…