Easy lamb biryani

Easy lamb biryani

This is a real favourite for my wife and I. It’s quick and easy to cook after a long day at the office. Most importantly it tastes delicious!

Karl Entwistle


2 servings
  1. 1 red onion
  2. 1 tbsp extra virgin olive oil
  3. 1 tbsp curry powder
  4. Pinch salt
  5. Pinch pepper
  6. 1 tbsp curry powder
  7. 80 g green beans
  8. 250 g lamb mince
  9. 1 chicken stock cube
  10. 1 tbps tomato purée
  11. 130 g long grain rice
  12. 30 g sultans
  13. 600 ml cold water
  14. 120 g natural yogurt to serve


30 minutes
  1. Peel and dice the red onion.

  2. Measure out the extra virgin olive oil into a large frying pan. You’ll need a lid so make sure you have one that fits.

  3. Heat the oil on a medium heat and add the diced onions, curry power and season with salt and pepper. Cook until onions start to soften. About 2-3 minutes.

  4. While the onions cook top and tail your green beans.

  5. Cut the beans in half.

  6. Add the lamb mince to the pan.

  7. Cook lamb mince for 2 minutes breaking up with a wooden spatula as you go.

  8. Add the tomatoe purée and a chicken stock cube. Thoroughly stir them in. Cook everything for a further 2 more minutes.

  9. Stir the long grain rice into the mixture.

  10. Add the water and bring to the boil.

  11. Add the chopped beans and saltanas. Stir into the mixture thoroughly. Pop your lid onto to the pan and leave to cook for 10 minutes.

  12. It’s a good idea to periodically check your rice. If it’s getting a bit dry add 100ml more water. If it doesn't turn soft within 10 minutes just keep cooking it / tasting it / adding more water until it's soft and delicious.

  13. Serve onto plates and add a generous dollop of natural yoghurt.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords