Name: Special Lamb Biryani with Puff Pastry Topping Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Indian
Ingredients: 500g lamb neck or shoulder, chopped into small chunks; 3 tbsp Indian spice mix (see below), plus a pinch; 100g yogurt, plus extra to serve; ½ lemon, juiced; 2 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp sweet paprika; 2 tsp mild chilli powder (Kashmiri chilli powder if available); 2 tsp fenugreek seeds; 3 whole cloves; 1 tsp fennel seeds; 1 tsp ground turmeric; 10 cardamom pods, seeds removed and pods discarded; 300g basmati rice; 4 garlic cloves, crushed; Thumb-sized piece ginger, peeled and finely chopped; 4 plum tomatoes, chopped or 200g canned chopped tomatoes; Good pinch saffron; 2 cinnamon sticks; 6 cardamom pods; 4 bay or 6 curry leaves; 2 star anise; 3 tbsp vegetable oil; 100g butter; 320g sheet ready-rolled puff pastry; 1 egg, beaten; 2 tsp nigella seeds; Handful chopped coriander or mint; 1 red onion, halved and thinly sliced

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Introduction

Special lamb biryani is a fragrant and hearty dish that combines tender spiced lamb with fluffy basmati rice, layered and baked under a golden puff pastry crust. This recipe brings vibrant Indian flavors to your table, perfect for a memorable meal.

The image shows a white pot filled with biryani covered partly by a golden brown, crispy baked dough crust sprinkled with black sesame seeds. Under the crust, there are layers of yellow and white rice mixed with browned, cooked meat pieces and some green herbs. To the side, there is a small white bowl with creamy white yogurt garnished with fresh green cilantro leaves, thin red onion slices, and a sprinkle of pepper. In the background, a white plate with a small serving of biryani is visible on a white marbled surface. A woman's hand is resting near the bowl, holding some cilantro. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g lamb neck or shoulder, chopped into small chunks
3 tbsp Indian spice mix, plus a pinch (see below)
100g yogurt, plus extra to serve
½ lemon, juiced
3 tbsp vegetable oil
2 large onions, halved and sliced
300g basmati rice
4 garlic cloves, crushed
Thumb-sized piece ginger, peeled and finely chopped
4 plum tomatoes, chopped or 200g can chopped tomatoes
Good pinch saffron
100g butter
2 cinnamon sticks
6 cardamom pods
4 bay or 6 curry leaves
2 star anise
320g sheet ready-rolled puff pastry
1 egg, beaten
2 tsp nigella seeds
Handful chopped coriander or mint
1 red onion, halved and thinly sliced
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp sweet paprika
2 tsp mild chilli powder (Kashmiri chilli powder if you can find it)
2 tsp fenugreek seeds
3 whole cloves
1 tsp fennel seeds
1 tsp ground turmeric
10 cardamom pods, seeds removed and pods discarded

Instructions

Step 1: Mix the lamb with the Indian spice mix, 100g yogurt, lemon juice, and a pinch of salt. Leave at room temperature for at least 30 minutes or chill overnight to marinate.
Step 2: Heat 2 tbsp vegetable oil in a large frying pan and cook the sliced onions over low-medium heat for 15-20 minutes until caramelised. Meanwhile, rinse the basmati rice three times under cold water, drain, cover with fresh water, and soak for 30 minutes.
Step 3: Transfer the caramelised onions to a bowl. Add the remaining oil to the pan and brown the marinated lamb in batches. If the marinade sticks, scrape the bottom of the pan and stir—it adds flavor. Return the meat to the pan with the crushed garlic and chopped ginger and cook for another 1-2 minutes.
Step 4: Add the chopped tomatoes and 200ml water (including the marinade liquid), season with salt, and simmer gently covered for 45 minutes. Stir occasionally and add a splash of water if the sauce is sticking. You may chill the lamb at this stage for up to two days.
Step 5: Drain the soaked rice, cover with fresh water, season with salt, and bring to a boil. Boil gently for 2 minutes, then drain and cool. Steep the saffron in 50ml boiling water for 10 minutes.
Step 6: Smear 50g butter inside a casserole dish. Sprinkle a little Indian spice mix and salt inside. To assemble, layer one-third of the lamb, one-third of the rice, and one-third of the caramelised onions along with a cinnamon stick, a couple of cardamom pods, some bay or curry leaves, and a star anise. Repeat the layers two more times, finishing with rice on top.
Step 7: Spoon the saffron and its water over the final rice layer. Dot with the remaining butter and season with salt. Chill for up to 24 hours if needed.
Step 8: Preheat oven to 200°C (180°C fan)/gas mark 6. Unroll the puff pastry and cut a circle slightly larger than the casserole dish. Brush egg wash around the dish rim, place the pastry over the filling, and press to seal. Brush the pastry with egg and sprinkle with nigella seeds.
Step 9: Bake for 45-50 minutes until the pastry is golden and crisp. Mix the chopped herbs and sliced red onion, and serve alongside the biryani with extra yogurt.

Tips & Variations

Use lamb shoulder if neck is unavailable; it remains tender when slow-cooked.
Marinating the lamb overnight enhances the depth of flavor.
For a vegetarian version, substitute lamb with cooked mixed vegetables and use vegetable stock.
Serve with a side of cooling raita or plain yogurt to balance the spices.
If puff pastry is not available, cover with foil and bake, finishing with a broil to brown the top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven or microwave until piping hot. For longer storage, the cooked lamb mixture and rice layers can be frozen separately before assembly. Avoid freezing once baked under the pastry, as the crust may lose crispness.

How to Serve

The image shows a white pot filled with a layered dish topped with a golden-brown baked pastry crust sprinkled with black seeds. The crust is slightly torn, revealing rice mixed with green herbs and browned meat chunks inside. Next to the pot, there is a white bowl holding fresh green cilantro, thin slices of red onion, and white creamy sauce. In the background, a white plate with a serving of the rice dish rests on a white marbled surface. A woman's hand holding a spoon is partially visible, reaching into the pot. The scene is bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the biryani in advance?

Yes, the lamb can be cooked and chilled up to two days ahead, and the layered biryani can be assembled and chilled for up to 24 hours before baking. This allows the flavors to meld beautifully.

What type of rice is best for biryani?

Basmati rice is ideal due to its long grains and fragrant aroma, which perfectly complement the spices and slow-cooked lamb in biryani.