- April 2008
- Serves 6
- Takes 55 min to make, 30-35 min in the oven, plus overnight marinating
The biryani – baked rice, usually layered with meat – first originated in the Moghul cuisine of the 16th-19th centuries. Here is our recipe for a fragrant lamb biryani.
- Gluten-free recipes
- 32.1g (17.6g saturated)
- 55.7g (7g sugar)
You can vary the lamb biryani recipe by using lean chicken pieces or tender beef steaks such as sirloin, cut into bite-size pieces.
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