Lamb Biryani with Potatoes and Green Beans
One-pot lamb biryani with fragrant basmati rice, warm spices, boiled potatoes, and green beans. Aromatics including cinnamon, cardamom, and cloves infuse the dish as it braises in the oven. The masala paste of onions, garlic, ginger, and fresh chilies creates a deeply flavored base for tender, sealed lamb.
Ingredients
- 1 ½ cups Tilda Pure basmati riceany long-grain basmati1:1grain
basmati type
- 1 ¼ lb lean lamb, dicedbeef chuck or goat1:1meat
similar cook time
- 2 ¼ tbsp oil
- 3 whole cinnamon sticks
- 10 whole cardamom pods
- 8 whole cloves
- 3 ½ cups water
- 1 teaspoon salt
- 15 tbsp 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, choppedyellow onions1:1vegetable
milder flavor
- ⅝ oz garlic pureefresh garlic cloves, minced20g puree = ~6-8 clovesproduce
- 1 ½ oz ginger pureefresh ginger, minced20g puree = ~1 tbsp gratedproduce
- 1 whole red chilli, chopped
- 1 whole green chilli, chopped
- 1 tbsp garam masala
- ½ tsp ground turmericfresh turmeric0.5 tsp ground = ~2 tsp fresh gratedspice
2
- coriander, chopped, fresh(optional)
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 oil and add the whole spices, heating for a few minutes
- 4
Add the rice and stir to coat with the spice mix
- 5
Combine the rice mixture with water and salt, then add the lamb mixture, potatoes, and green beans
- 6
Transfer to a large ovenproof casserole
- 7
Cook at 180 degrees fan oven for 50 minutes, stirring at regular intervals
- 8
Garnish with chopped coriander to serve
Tips
Stir at regular intervals during oven cooking to ensure even heat distribution
Pre-cook potatoes and green beans as specified to avoid overcooking during final bake
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently with splash of water to restore moisture.
Prepare masala paste up to 1 day ahead. Pre-cook potatoes and green beans up to 4 hours ahead. Full dish best served fresh but reheats well.
Garnish with fresh chopped coriander. Serve with raita, pickles, or fresh lime wedges.
Common Mistakes
Do not skip stirring intervals during oven cooking to avoid unevenly cooked rice and potential burning on bottom
Do not add rice before coating with spice oil to avoid dry, unevenly flavored grains
Do not overcook pre-cooked potatoes and beans during final bake to maintain texture
Substitutions
basmati type
similar cook time
milder flavor
2