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Photo of Lamb biryani by WW

Lamb biryani

Total Time
1 hr
15 min
45 min


Olive oil

1 tbs

Lamb leg steak, raw

400 g, (Buy 500g) cut into 2.5cm pieces

Brown onion

1 large, thinly sliced

Indian curry paste

1 tbs

Brown basmati rice

90 g

Chicken stock

1 cup(s), (250ml)


500 g, cut into florets


2 medium, halved lengthways, thinly sliced

Green string beans

125 g, halved diagonally

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Fresh mint

¼ cup(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 2 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium and add remaining oil. Cook onion, stirring, for 5 minutes or until light golden. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to coat.
  3. Pour stock over rice. Top with lamb, cauliflower, carrot and beans. Bring to the boil. Bake in oven, covered, for 30 minutes or until liquid has absorbed and rice and vegetables are tender. Serve with yoghurt and mint.


SERVING SUGGESTION: Baby spinach leaves. TIPS: You can use other types of curry paste, such as madras or rogan josh. Store any leftovers (without yoghurt and mint) in an airtight container in the fridge for up to 1 day. Reheat in the microwave.