Lamb Biryani with Spinach, Paneer, and Aromatic Spices Recipe

Introduction

This lamb biryani is a fragrant and comforting dish, perfect for a special dinner or a weekend treat. Tender lamb cubes are marinated with garlic and ginger, then slow-cooked with fragrant spices, basmati rice, and fresh greens for a delicious one-pot meal.

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

1. Step 1: Toss the lamb cubes 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 flavor.
2. Step 2: Heat the sunflower oil in a casserole dish over medium heat. Fry the marinated lamb for 5 to 10 minutes until it starts to brown evenly.
3. Step 3: Add the chopped onion, cumin seeds, and nigella seeds to the casserole. Cook for about 5 minutes until the onion begins to soften.
4. Step 4: Stir in the Madras spice paste and cook for an additional minute to release its aromas.
5. Step 5: Scatter the rinsed basmati rice and curry leaves over the mixture, then pour over the lamb or chicken stock. Bring everything to a boil.
6. Step 6: Preheat your oven to 180°C (160°C fan)/gas mark 4.
7. Step 7: Stir in the chopped paneer and cooked spinach, then season to taste.
8. Step 8: Cover the casserole tightly with a layer of foil, then place the lid on to seal well. Cook in the preheated oven for 20 minutes.
9. Step 9: After baking, leave the biryani to stand covered for 10 minutes. Remove the lid and foil, scatter chopped coriander and sliced green chillies on top, and serve with plain yogurt on the side.

Tips & Variations

• Marinating the lamb overnight ensures it becomes tender and flavorful.
• Use ghee instead of sunflower oil for a richer taste.
• Add a few saffron strands soaked in warm milk to the rice for extra aroma and color.
• For a vegetarian version, replace the lamb with mixed vegetables and increase the paneer quantity.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in the oven or microwave until piping hot before serving. Avoid reheating multiple times to maintain taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, you can substitute lamb neck with shoulder or leg pieces, but adjust the cooking time accordingly as different cuts vary in tenderness.

Is it okay to use regular rice instead of basmati?

While basmati rice is traditional and preferred for its fragrance and texture, you can use other long-grain rice varieties. Avoid short-grain rice as it can become too sticky for biryani.

Lamb Biryani with Spinach, Paneer, and Aromatic Spices Recipe

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★★★★★

4.4 from 55 reviews

• Author: Jack
• Total Time: 2 hours 50 minutes (including marinating time)
• Yield: 4 servings 1x

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Description

This Lamb Biryani recipe offers a fragrant and flavorful one-pot meal combining tender lamb neck marinated with garlic and ginger, fragrant spices, basmati rice, paneer, and spinach. Slow-cooked in the oven to perfection, it delivers a hearty and aromatic dish perfect for a comforting dinner served with cooling yogurt.

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Ingredients

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Marinade

• 400g lamb neck, cut into small cubes
• 4 garlic cloves, grated
• 1 tbsp finely grated ginger
• Salt, a large pinch

Main Ingredients

• 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, to garnish
• Sliced green chillies, to garnish
• Plain yogurt, to serve

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Instructions

1. Marinate the Lamb: Toss the lamb cubes in a bowl with grated garlic, grated ginger, and a large pinch of salt. Cover and refrigerate for at least two hours, preferably overnight, to allow the flavors to penetrate the meat.
2. Brown the Lamb and Fry Spices: Heat sunflower oil in a casserole dish over medium heat. Add the marinated lamb and cook for 5 to 10 minutes, stirring occasionally, until the meat starts to brown.
3. Add Onions and Seeds: Stir in the chopped onion, cumin seeds, and nigella seeds. Cook for about 5 minutes until the onion begins to soften and the spices become fragrant.
4. Incorporate Madras Spice Paste: Add the Madras spice paste to the casserole and cook for one more minute, stirring well to coat the ingredients.
5. Add Rice, Curry Leaves, and Stock: Scatter the rinsed basmati rice and curry leaves into the casserole. Pour over the lamb or chicken stock and bring the mixture to a boil on the stovetop.
6. Prepare for Oven Cooking: Preheat the oven to 180C (160C fan)/gas mark 4. Stir in the chopped paneer and cooked spinach, seasoning with salt and pepper to taste.
7. Cover and Bake: Cover the casserole tightly with foil and place a lid on top to seal in the steam. Transfer the dish to the preheated oven and bake for 20 minutes, allowing the rice to cook through and absorb the flavors.
8. Rest and Garnish: Remove the casserole from the oven and leave it covered to stand for 10 minutes. Uncover, then scatter chopped coriander and sliced green chillies over the top.
9. Serve: Bring the biryani to the table and serve hot with plain yogurt on the side to balance the spices.

Notes

• Marinating the lamb overnight enhances the depth of flavor and tenderness of the meat.
• Ensure the rice is well rinsed to remove excess starch, which helps keep the grains separate after cooking.
• If you prefer a spicier dish, increase the amount of green chillies or Madras spice paste.
• Using paneer adds a mild, creamy texture balancing the spicy lamb, but you can omit or substitute it with cottage cheese if preferred.
• The casserole method with oven baking allows even cooking and melding of flavors, resulting in a perfect biryani texture.

• Prep Time: 15 minutes plus marinating time (minimum 2 hours, preferably overnight)
• Cook Time: 35 minutes (10 minutes browning and frying on stovetop, 20 minutes baking, 5 minutes resting preparation)
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: Lamb biryani, Indian rice dish, spiced lamb, oven-baked biryani, Madras spice biryani, paneer biryani, flavorful lamb recipe