One-Pot Lamb Biryani with Potatoes & Green Beans
Fragrant basmati rice layered with tender diced lamb, baby potatoes, and green beans. Whole spices like cinnamon, cardamom, and cloves infuse the dish with deep, warm flavors. A masala paste of onions, garlic, ginger, and chilies builds the aromatic base. Cooked together in the oven until the rice is fluffy and the lamb is melt-in-mouth tender.
Ingredients
- 1 ½ cups basmati rice
- 1 ¼ lb lean lamb, dicedmutton1:1meat
mutton is more traditional in some regional biryani recipes
- 2 ¼ tbsp vegetable oil
- 3 cinnamon sticks, whole
- 10 cardamom pods, whole
- 8 cloves, whole
- 3 ½ cups water
- 1 teaspoon salt
- 7 oz baby potatoes, boiled 15 minutes
- 2 ¾ oz green beans, cooked 5-6 minutes
- 1 ½ tbsp vegetable oil
- 1 ½ tbsp salted butter
- 5 ½ oz red onions, choppedwhite onions1:1aromatics
white onions are milder and equally suitable
- ⅝ oz garlic pureegarlic cloves5-6
use minced fresh garlic instead
- 1 ½ oz ginger pureefresh ginger20g
use freshly minced ginger
- 1 red chilli, chopped
- 1 green chilli, chopped
- 1 tbsp garam masala
- ½ tsp ground turmeric
- coriander, chopped
Instructions
- 1
Fry the masala paste ingredients together in a large pan until soft.
- 2
Add the diced lamb and cook until sealed.
- 3
In a separate pan, heat the remaining oil, add the whole spices, and heat for a few minutes.
- 4
Add the rice and stir to coat with the spice mix.
- 5
Add the water and salt, then combine with the lamb mixture, potatoes, and green beans.
- 6
Transfer to a large ovenproof casserole.
- 7
Cook at 180 degrees in a fan oven for 50 minutes, stirring at regular intervals.
- 8
Garnish with chopped coriander and serve.
Tips
Pre-cook the baby potatoes and green beans as specified to ensure they are tender and not mushy when the rice finishes cooking.
Stir the biryani regularly during the 50-minute cook time to ensure even cooking and prevent the bottom from burning.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or in the oven at 160 degrees C until warmed through.
Prepare the masala paste up to 1 day ahead and refrigerate. Cook the potatoes and green beans earlier in the day.
Garnish with fresh chopped coriander. Serve with raita, pickles, or a simple cucumber salad.
Common Mistakes
Do not skip stirring at regular intervals to avoid rice sticking to the bottom and burning.
Do not add raw vegetables; pre-cook potatoes and green beans to avoid undercooked textures in the final dish.
Substitutions
mutton is more traditional in some regional biryani recipes
white onions are milder and equally suitable