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Lamb Biriyani


  • 600g diced lean lamb
  • 1/2 cup balti curry paste
  • 2 tablespoons vegetable oil
  • 2 medium brown onions, thinly sliced
  • 1 1/2 cups doongara rice
  • 400g can diced tomatoes
  • 100g baby spinach
  • 1/3 cup flaked almonds, toasted
  • 1 long red chilli, thinly sliced
  • 1/3 cup fresh coriander leaves
  • plain yoghurt, to serve


  1. Step 1 - Combine lamb and curry paste in a bowl. Toss lamb to coat. Set aside. Heat half the oil in a saucepan over medium-high heat. Cook onions, stirring, for 5 minutes or until browned. Remove to a plate.
  2. Step 2 - Add remaining oil to pan. Cook lamb mixture, stirring occasionally, for 5 minutes or until browned. Return half the onions to pan. Add rice, tomatoes and 1 1/2 cups hot water. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until rice is tender and liquid absorbed.
  3. Step 3 - Stir in spinach and half the almonds. Cook for 2 minutes or until spinach is just wilted. Top biriyani with remaining onion, almonds, chilli and coriander. Serve with yoghurt.

Recipe Ingredient

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