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Lamb biryani

Basmati rice


Total: 50 min


20 min


30 min


4 servings
  • 400 g Lamb shoulder joint
  • 120 g basmati rice
  • 200 g Cauliflower
  • 150 g Green peas
  • 60 g grapes
  • 60 g Pistachio nuts
  • 1 red onion
  • 1 tablespoon Ginger, fresh
  • 1 tablespoon coriander powder
  • 1 teaspoon Cumin powder
  • 1 cinnamon sticks
  • 1 teaspoon Turmeric
  • 0.5 teaspoon Saffron
  • 1 Chicken bouillon cubes
  • 15 mL Canola oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 2 garlic clove


  • Preheat the oven to 375 °F.
  • Peel and chop the garlic, ginger and red onion.
  • Cut the meat into cubes. Wash the cauliflower and keep only the florets.
  • Heat 2 tablespoons of canola oil in an ovenproof casserole and stir fry the onion over medium heat for 5 minutes.
  • Add the garlic and ginger and fry for 2 more minutes.
  • Sprinkle with coriander, cumin, cinnamon and curcuma while stirring. Add salt and pepper.
  • Add the lamb and fry for 5 minutes while stirring, then add the rice and the saffron and stir for another minute.
  • Pour over the broth with the peas, cauliflower and grapes.
  • At the first simmer put in the oven for 30 minutes until the broth is absorbed.
  • Serve the lamb biryani with rice sprinkled with coarsely crushed pistachios.

Recipe tips

  • With a dairy product and a fruit, your meal will end on a great note.