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Quick lamb biryani

Quick lamb biryani

Total Time
25 min
10 min
15 min
This quick Indian–style biryani has got to be one of the tastiest ways to use up cooked rice. On the table in under 30 minutes, it makes a great midweek meal when time is short.


Lamb leg steak, raw

360 g, (buy 400g), fat trimmed, diced

Brown onion

1 medium, thinly sliced


1 clove(s), finely chopped

Indian curry paste

40 g, gluten-free variety, (see tips)

Cooked basmati rice

250 g

Ground turmeric

1 tsp

Garam masala

1 tsp


200 g, cut into small florets

Baby spinach

100 g

Lemon juice

2 tbs

Flaked almonds

5 g, toasted, (see tips)


75 g

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, turning occasionally, for 5 minutes or until browned.
  2. Add onion to pan and cook, stirring, for 3–4 minutes, until onion starts to soften. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add rice, turmeric, garam masala and 2 tablespoons water and cook, stirring, for 3–4 minutes, until combined and hot.
  3. Meanwhile, boil or steam broccoli until just tender. Drain. Add broccoli, spinach and lemon juice to rice mixture and cook, stirring, until spinach has just wilted.
  4. Serve sprinkled with almonds and dolloped with tzatziki.


COOK'S TIPS: Rogan josh, korma and madras curry pastes would all work well in this recipe. To toast flaked almonds, stir in a small frying pan over medium heat until lightly browned. TO REFRIGERATE: Store biryani, without almonds and tzatziki, in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 2 days. To reheat, microwave individual portions until hot. Serve topped with almonds and tzatziki. TO FREEZE: Store biryani as above for up to 3 months. Thaw overnight in the fridge. Reheat and serve as above.