March 30, 2026

Lamb Breyani / Biryani

Serves:

Cooking Time:

< 90 min

Ingredients:

Lamb Breyani:
800 g deboned leg of lamb
trimmed and cubed
250 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
45 ml ginger, grated
45 ml crushed garlic
5 ml salt
45 ml canola oil
2 onion(s), sliced
10 ml garam masala
3 cardamom pods
5 ml fennel seeds
2.5 ml caraway seeds
2 bay leaves
5 ml smoked paprika
2.5 ml cayenne pepper
2.5 ml turmeric
750 ml lamb or beef stock
1 green chilli, chopped
60 ml fresh mint
60 ml fresh coriander

Rice:
500 ml rice
rinsed until water runs clear
2 cardamom pods
45 ml lemon juice
5 ml salt
80 ml milk
10 saffron strands (optional)

Raita Sauce:
375 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
1 clove garlic, crushed
half a red onion, finely chopped, juice of half a lemon
2.5 ml ground cumin
2.5 ml ground coriander
salt, to taste
60 ml fresh coriander, chopped

To serve:
6 Roti(s)
or 12 mini rotis

Method

Lamb Breyani:

Place the cubed lamb in a glass container or in a plastic zip lock bag.
In a bowl, combine the ginger, garlic, salt and yoghurt. Pour over the lamb in the container or bag and toss to mix. Cover the lamb mixture and refrigerate the marinade for at least 6 hours.
In a heavy based saucepan with a lid, heat the oil and fry the onions until golden brown. Remove half from the pan and set aside. In the same pan with the remaining onions, add the garam masala, cardamon pods, fennel seeds, caraway seeds, bay leaves, smoked paprika, cayenne pepper and turmeric. Stir over medium heat for 1 minute. Add the marinated lamb, stock, chilli, mint and coriander. Cover and simmer over low heat until the meat lamb is sof

t (45-60 minutes) and the liquid reduced to about one and a half cups (375ml)Rice:

In a large saucepan, place the rinsed rice and add 4 x 250ml water, the cardamon pods, lemon juice and salt. Bring to the boil and boil for 3 minutes. Strain the rice. The rice will still be hard in the middle and the outer layer partially cooked.
In a either a saucepan or the microwave, heat the milk. Rub the saffron between your fingers to break it up and add to the milk.
Spoon the rice on top of the lamb and spread out evenly. Drizzle the milk over and cover with a sheet of foil. Fold the sides over the pan to seal. Cover with the lid. Turn the heat to a very low simmer for 20 minutes. Turn off the heat and leave to stand for another 15 minutes.

Raita Sauce: Combine all the ingredients for the sauce.

To serve: Remove the foil from the breyani and break the rice up with a fork. Spoon the reserved onions and serve immediately with the raita sauce and butter rotis.