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
