Easy baked lamb biryani

Easy baked lamb biryani

15 mins Prep · 35 mins Cook

Create this simple and delicious recipe with a few staple ingredients

Created by Spinneys
Prep time 15 minutes
Cook time 35 minutes
Serves 2
Cuisine Indian
Diet High-protein
Preparation Moderate
Nutrition (per serving)
Calories 853
Fat 45.3g
Protein 53g
Carbs 41.7g
Sugars 17.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details



Cooking Instructions

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Place the deboned and cubed lamb, peeled and grated ginger, peeled and crushed garlic cloves and olive oil in a medium-sized bowl with a generous pinch of salt. Mix together and cover with cling film. Place in the fridge overnight.


Preheat the oven to 180°C, gas mark 4.


Fry the peeled and sliced onion in butter for 7-9 minutes, until caramelised.


Add the marinated lamb and fry for 5 minutes, until browned all over.


Add the rice, nutmeg, turmeric, curry powder, cardamom pods, cinnamon stick, green chillies, cumin seeds and bay leaves to the pan and fry for 2 minutes.


Transfer everything to a casserole dish.


Add the frozen peas, raisins and chicken stock to the dish and cover loosely with aluminium foil.


Bake in the oven for 25-35 minutes, until all the liquid has evaporated, the rice is tender and the grains are starting to separate from one another.


Garnish with the mint leaves and toasted almond flakes.