Winter warming recipe for one pot Lamb Biryani

1 (baby) Medium sized onion, finely chopped
1 ml Ground cumin
1 ml Ground turmeric
1 ml Garam masala / curry powder
1 ml Chilli flakes
2 whole Cardamom pod, bruised to release seeds
1 ml Cinnamon
1 whole Curry leaf
2 grams Vegetable stock
7,5 grams Ginger, grated
1 whole Garlic clove, chopped
2 portion Deboned lamb leg, cubed
90 g Basmati rice
1 whole Tomato, chopped
2,5 grams Mint / coriander
1 whole Cucumber
½ Lemon
½ Tbsp cooking oil
½ Tbsp butter
½ tsp each of salt and freshly ground black pepper
1 tsp sugar, optional or your preferred healthy sweetener to taste
1 cup boiling water

Tomato Salad
1 medium tomato per person, roughly chopped
¼ cup roughly chopped cucumber per person
1 level tsp grated fresh ginger
Squeeze of lemon juice
1 Tbsp toughly chopped fresh coriander
1 Tbsp roughly chopped fresh mint
Olive oil
Salt and Pepper to taste

How To
To a large pot on med-high heat, add the oil and butter and fry the onions until translucent, about 4 minutes.

Add in all of the spices and the ginger and fry for 2 minutes. Add in the meat, and a little extra oil if needed, and fry for 3-4 minutes / 5-6 minutes / 7-8 minutes until lightly browned. Add in the garlic and cook for a further minute.

Add the rice, stir to coat and then the stock, water, tomatoes and potatoes.

Place the lid on the pot, turn down to medium-low heat and leave to simmer with the lid on for 25 minutes or until the rice is cooked through and fluffy. Using a fork, stir through the lemon juice and zest, nuts and apricots.

Serve immediately on warmed plates with the fresh mint and coriander.

Tomato Salad
Toss the tomato, cucumber and ginger in a bowl. Squeeze lemon juice and herbs over, as per preference.



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Recipe created by Sarah Graham in partnership with UCOOK. To find out more, visit and