Lamb Biryani

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a dish for a special occasion. Succulent lamb is combined with fragrant rice and decorated with nuts, herbs, and ghee.


  • 4 lb 8 oz/2 kg lamb, cut into bite-size pieces
  • 4


Roast the spices for the masala in a dry pan for a few seconds, then grind them and put to one side.

Purée the garlic and ginger together and mix in the chili powder.

Heat some ghee in a large pan and stir-fry the onions until they are soft and slightly browned, then stir in the masala powder and the garlic and ginger Purée and cook for about 5 minutes, stirring all the time.