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Coles

  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein

Full of flavour and cooked in one pot, this comforting lamb biryani recipe is on the table in less than an hour. It’s light on your hip pocket, too.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + 15 mins standing time
Lamb biryani

Ingredients

  • 1 1/2 cups (300g) basmati rice
  • 450g Coles Australian Diced Lamb
  • 2 tbs madras
  • 2 tbs Greek-style yoghurt
  • 1 tbs ghee
  • 1 brown onion, thinly sliced
  • 2 chicken stock cubes
  • 120g pkt Coles Australian Baby Spinach
  • Coriander sprigs, to serve
  • Greek-style yoghurt, extra, to serve

Nutritional information

Per serve: Energy: 2551kJ/610 Cals (29%), Protein: 48g (96%), Fat: 14g (20%), Sat Fat: 5g (21%), Carb: 64g (21%), Sugar: 3g (3%), Dietary Fibre: 17g (57%), Sodium: 832mg (42%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the rice in a bowl and cover with cold water. Set aside for 10 mins to soak. Rinse and drain well.

  2. Step 2

    Meanwhile, place lamb, curry paste and yoghurt in a bowl. Stir to combine.

  3. Step 3

    Heat the ghee or oil in a large saucepan over medium heat. Add onion and cook, stirring, for 8 mins or until soft and golden. Transfer to a heatproof bowl. Add lamb mixture to the pan and cook, stirring, for 5 mins or until brown all over. Add rice, stock cubes and 2 cups (500ml) water and stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 15 mins or until rice is tender. Set aside, covered, for 5 mins. Stir in the spinach and onion. Season.

  4. Step 4

    Divide among serving bowls. Serve with the coriander and extra yoghurt.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Cover any leftover curry paste with a layer of oil. Store it in the fridge for up to 3 days or freeze it in ice cube trays for up to 3 months.

Root-to-tip: Use the leftover coriander to our Thai sweet potato soup with coriander sprinkle.

Smart swap: You can also use korma curry instead of madras. Also, you can use vegetable oil in place of ghee.

Lamb biryani

Lamb biryani
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + 15 mins standing time
Ingredients
  • 1 1/2 cups (300g) basmati rice
  • 450g Coles Australian Diced Lamb
  • 2 tbs madras
  • 2 tbs Greek-style yoghurt
  • 1 tbs ghee
  • 1 brown onion, thinly sliced
  • 2 chicken stock cubes
  • 120g pkt Coles Australian Baby Spinach
  • Coriander sprigs, to serve
  • Greek-style yoghurt, extra, to serve
    Description

    Full of flavour and cooked in one pot, this comforting lamb biryani recipe is on the table in less than an hour. It’s light on your hip pocket, too.

    Method
    1. Step 1

      Place the rice in a bowl and cover with cold water. Set aside for 10 mins to soak. Rinse and drain well.

    2. Step 2

      Meanwhile, place lamb, curry paste and yoghurt in a bowl. Stir to combine.

    3. Step 3

      Heat the ghee or oil in a large saucepan over medium heat. Add onion and cook, stirring, for 8 mins or until soft and golden. Transfer to a heatproof bowl. Add lamb mixture to the pan and cook, stirring, for 5 mins or until brown all over. Add rice, stock cubes and 2 cups (500ml) water and stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook for 15 mins or until rice is tender. Set aside, covered, for 5 mins. Stir in the spinach and onion. Season.

    4. Step 4

      Divide among serving bowls. Serve with the coriander and extra yoghurt.