Lamb Biryani with Spinach and Paneer Recipe
Introduction
Lamb biryani is a fragrant, comforting dish that combines tender marinated lamb with aromatic spices and basmati rice. This recipe layers rich flavors and inviting textures, perfect for a special family meal or gathering with friends.
Ingredients
- 400g lamb neck, cut into small cubes
- 4 garlic cloves, grated
- 1 tbsp finely grated ginger
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 200g basmati rice, rinsed well
- 8 curry leaves
- 400ml good-quality lamb or chicken stock
- 100g paneer, chopped
- 200g spinach, cooked and water squeezed out
- Chopped coriander
- Sliced green chillies
- Plain yogurt, to serve
Instructions
- Step 1: Toss the lamb in a bowl with the grated garlic, grated ginger, and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours to develop deep flavors.
- Step 2: Heat the sunflower oil in a casserole dish over medium heat. Fry the lamb for 5-10 minutes until it starts to brown.
- Step 3: Add the chopped onion, cumin seeds, and nigella seeds to the casserole. Cook for 5 minutes until the onion softens and the spices are fragrant.
- Step 4: Stir in the Madras spice paste and cook for an additional minute to release its aromas.
- Step 5: Scatter the rinsed basmati rice and curry leaves evenly over the lamb mixture. Pour over the lamb or chicken stock and bring it to the boil.
- Step 6: Meanwhile, preheat your oven to 180°C (160°C fan) or gas mark 4.
- Step 7: Stir in the chopped paneer and cooked spinach. Add seasoning to taste.
- Step 8: Cover the dish tightly with a sheet of foil, then place the casserole lid on to ensure a good seal.
- Step 9: Cook in the oven for 20 minutes, then remove and let stand, still covered, for 10 minutes.
- Step 10: To serve, remove the lid and foil, scatter with chopped coriander and sliced green chillies. Offer plain yogurt on the side for a cooling contrast.
Tips & Variations
- For extra richness, add a handful of toasted cashews or raisins before baking.
- Substitute paneer with cubes of firm tofu for a different protein twist.
- If you prefer a spicier biryani, increase the amount of green chillies or add a pinch of cayenne pepper to the spice paste.
- Make sure to rinse the basmati rice well to remove excess starch and prevent it from becoming sticky.
Storage
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a covered pan over low heat or microwave until piping hot. Add a splash of water or stock to keep the rice moist if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of lamb for this biryani?
Yes, you can use other cuts like lamb shoulder or leg. Just adjust cooking times to ensure the meat becomes tender.
Is it necessary to marinate the lamb overnight?
While marinating overnight enhances the flavor and tenderness, marinating for at least a couple of hours is sufficient if you’re short on time.
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Lamb Biryani with Spinach and Paneer Recipe
- Total Time: Over 12 hours (including marinating), about 50 minutes active time
- Yield: 4 servings 1x
Description
A flavorful and aromatic Lamb Biryani made with tender lamb neck, fragrant spices, basmati rice, paneer, and spinach, slow-cooked in the oven to create a deliciously layered and hearty dish perfect for a special meal.
Ingredients
Scale
Meat and Marinade
- 400g lamb neck, cut into small cubes
- 4 garlic cloves, grated
- 1 tbsp finely grated ginger
- Salt, a large pinch
Spices and Cooking Base
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 8 curry leaves
Rice and Liquids
- 200g basmati rice, rinsed well
- 400ml good-quality lamb or chicken stock
Additional Ingredients
- 100g paneer, chopped
- 200g spinach, cooked and water squeezed out
- Chopped coriander (to garnish)
- Sliced green chillies (to garnish)
- Plain yogurt (to serve)
Instructions
- Marinate the Lamb: Toss the lamb cubes in a bowl with grated garlic, grated ginger, and a large pinch of salt. Cover and refrigerate overnight or for at least a couple of hours to allow the flavors to develop thoroughly.
- Cook the Lamb and Spices: Heat sunflower oil in a casserole dish over medium heat. Fry the marinated lamb for 5-10 minutes until it starts to brown. Add chopped onion, cumin seeds, and nigella seeds, cooking for another 5 minutes until the onion softens.
- Add Curry Paste and Rice: Stir in the Madras spice paste and cook for 1 additional minute until fragrant. Scatter the rinsed basmati rice and curry leaves evenly over the mixture, then pour in the lamb or chicken stock. Bring the contents to a boil.
- Prepare for Oven Cooking: Preheat your oven to 180°C (160°C fan) or gas mark 4. Stir in chopped paneer and cooked spinach, seasoning the mixture to taste.
- Oven Cook the Biryani: Cover the casserole dish tightly with foil, and then place the lid on top to ensure a sealed environment. Cook in the oven for 20 minutes, allowing the rice to absorb the stock and flavors completely.
- Rest and Serve: Remove the dish from the oven and leave it covered for 10 minutes to rest. Bring the biryani to the table, remove the lid and foil, then scatter with chopped coriander and sliced green chillies. Serve immediately with plain yogurt on the side for a creamy contrast.
Notes
- Marinating the lamb overnight enhances the depth of flavor and tenderness.
- Ensure the casserole dish is well-sealed with foil and lid to trap steam for perfect rice texture.
- You can substitute paneer with cubes of firm tofu for a different twist.
- Adjust the amount of green chillies to suit your preferred spice level.
- Use good-quality stock for a richer, more savory taste.
- Prep Time: 15 minutes plus overnight marinating time
- Cook Time: 35 minutes (15 minutes stovetop + 20 minutes oven)
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Lamb Biryani, Indian Lamb Recipe, Spiced Rice Dish, Oven Biryani, Paneer Biryani
