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lamb biryani cooked


Biryani is of Persian origin & the word Biryani literally means 'burnt'. Traditionally made from leftovers, it's a real family favourite with many different versions all thought to be the original. Here's one of my favourites.


For the lamb

  1. Fry the shanks in the oil in a deep casserole until nut brown all over then set aside
  2. Add the butter & onions then fry in the same casserole until dark brown then add the garlic, curry paste, spices & tomatoes then continue to cook for 10 minutes over medium heat
  3. Add the shanks back to the dish & cover with the hot stock, simmer covered for 2 ½ hours until tender then remove from heat to cool
  4. Once cool shred the meat away from the bone & discard bone & excess fat
  5. Place the stock into a clean saucepan & reduce to a thick sauce then pour back over the lamb.

For the Biryani

  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
  2. Heat the oil in a saucepan then fry the onions until dark brown, almost 'burnt' this will take a good 15 minutes then drain & set aside
  3. Sprinkle the turmeric & Garam masala over the new potatoes & set aside
  4. Next build the Biryani, brush a casserole dish with the melted butter all over then add quarter of the rice, a little chopped mint & coriander a few potatoes, one third of the meat in sauce & a few 'burnt' onions
  5. Repeat two more times then finish with the remaining rice
  6. Cover with tight fitting lid or tin foil then place in the centre of the oven & bake for 30 minutes
  7. Serve with plenty of loose yoghurt & finely sliced green chilli.

Note: Soak the rice in warm water and then wash in cold water until the water runs clear pre cooking the rice then follow cooking instructions