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.
Ingredients
Scale
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
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 for at least two hours, preferably overnight, to allow the flavors to penetrate the meat.
- 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.
- 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.
- Incorporate Madras Spice Paste: Add the Madras spice paste to the casserole and cook for one more minute, stirring well to coat the ingredients.
- 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.
- 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.
- 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.
- 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.
- 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
