Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice, two outstanding dishes combined into one - perfect for a family gathering or a dinner party. Serve with cooling cucumber raita to complement biryani's warm curry flavors.

Biryani is a crown jewel of Indian cuisine - a heavenly one-pot rice dish with layers of meat, fish, chicken or vegetables, amazing spices and irresistible curry flavors.
When my husband and I lived in London for two years, we had a great local Indian restaurant to satisfy our Biryani cravings but ultimately I wanted (needed!) to learn how to master this masterpiece of a dish at home.
Developing this Indian Lamb Biryani recipe was a labor of love. It took a lot of research and experimentation to get it just right and it's one of my proudest achievements as a recipe developer. I can't wait for you to try it!
Journey To The Perfect Homemade Biryani:
It all started when I was invited by a friend to take a cooking class and I got to choose the dish we cooked. I picked biryani. We learned to make a quick biryani with boneless chicken and precooked rice. It was fun to prepare, very tasty, and left me hungry for more.
I came home and pulled every international cookbook and Indian cookbook off my shelves... I scoured the internet....and the cooking began. My (poor? lucky?) family had biryani for dinner three nights in a row.
This dish is definitely not in the "quick and easy" genre of recipes, but it's SO worth the effort.

While there are several steps to achieving an excellent biryani, this recipe is carefully crafted with easy to follow, step by step instructions so that any level of cook can create restaurant-style Biryani at home. Plus we have a new video in the recipe card below, so you can also watch how to make it.
Here's what I love about this Lamb Biryani Recipe:
- Magnificent Spices - it's a joy to prepare this dish, building the layers of flavor using both ground and whole spices. From ground paprika, turmeric and garam masala to whole cinnamon sticks, saffron threads and cardamom pods, when you cook with all of these beautiful spices, it's easy to see why this dish is so incredibly flavorful.
- Heavenly aromas - Throughout the cooking process, the house fills up with the most incredible aromas, a teaser for the deliciousness to come.
- Foolproof perfection: This lamb biryani recipe uses the "Pakki" or "cooked" method, which offers exceptional control over the final dish. You will pre-cook the fragrant saffron rice and flavorful lamb curry separately, ensuring each element reaches perfect texture and doneness before you layer the two together for baking. This method is ideal for both novice and experienced cooks, as it minimizes the risk of undercooked rice or overcooked meat.
- Great for dinner parties - An exquisite, elegant meal in one pot that you can prepare ahead of time.
How to make Indian Lamb Biryani
Follow these 5 simple steps for the perfect lamb biryani, with fall-apart tender lamb in rich flavorful tomato curry with fluffy saffron rice.
Step 1 - Marinate the Lamb: roughly chop fresh ginger and garlic and then puree it in a food processor. Toss the cubes of lamb with ginger-garlic paste and marinate in the fridge for at least a half hour and up to twenty-four hours.


Step 2 - (While the lamb is marinating) Rinse and Soak the Rice. Put rice into a fine mesh colander and immerse the colander in a bowl of water. Swish the rice around to release excess starch and then lift the colander and pour off the cloudy water. Repeat this process several times and then cover the rice with water and leave it to soak for an hour, to soften.
Rinsing and soaking the rice are both important steps for perfect biryani. Rinsing removes excess starch, preventing the rice from becoming sticky and clumping together. Soaking softens the grains, ensuring they cook evenly, and avoids any unwanted hard bits in your final dish.

Step 3 - (While the rice is soaking) Make the Lamb Curry: Sauté onions until tender and caramelized. Add them to a large heavy pot or Dutch oven. Next sauté the marinated lamb until it's browned on all sides and then add it to the pot with the onions.


Heat tomato sauce and spices in the same pan you used to brown the lamb, stirring to release any stuck browned bits of meat into the sauce. Pour the sauce into the pot with the lamb and onions, and simmer until tender, about 35 minutes.


Step 4 - While the lamb curry is simmering, Prepare the Saffron Rice. Measure out the saffron and gather the whole spices together in a small bowl.


In a saucepan, toast the whole spices in ghee or butter - cumin seeds, cardamom pods, bay leaves and cinnamon sticks - until fragrant.
Add the saffron threads, rice and water. Simmer the rice, uncovered, for just a few minutes, to par-cook it.


Step 5 - Layer and bake. Start by spreading half the lamb curry in the bottom of a casserole pan. Add a half of the par-cooked rice on top. Repeat the two layers. Then cover the casserole with heavy foil and bake.


Saffron in Biryani
Biryani has a long list of wonderful spices but one ingredient truly elevates it to new heights is saffron.
Saffron is an aromatic spice that consists of the delicate stigmas of a saffron crocus flower. It's a very popular spice in Indian cuisine and a key component of Indian lamb biryani.
In this dish, saffron gives the rice its beautiful yellow-orange color and infuses it with that unique and exotic flavor that words can't describe. Some say it tastes like a combination of honey and straw, but I don't think that description does it justice.
Saffron is one of the world's most expensive spices but luckily it only takes a little bit to flavor a whole lamb biryani.

This lamb biryani recipe is packed with deep and exciting flavors and a good amount of heat. It's definitely dinner-party worthy!
What to serve with biryani
Raita is the traditional accompaniment for biryani. Cooling, creamy, cucumber-mint raita is the perfect complement the richness and heat of this dish. Your palate will thank you!

If you enjoy cooking Indian food at home, here are a few other great recipes to try:
- Chicken Ruby
- Indian Chicken Biryani
- Saag Aloo: Indian Spinach and Potatoes
- Chicken Tikka Masala
- White Chicken Korma
If you try this Indian lamb biryani recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe

Indian Lamb Biryani Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6-8 1x
Description
Adapted from many sources but mostly from 600 Curries by Raghavan Lyer
A sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side. (See the video below)
Ingredients
- 1 batch Cucumber Raita (can be made 3 hours ahead and chilled)
LAMB MARINADE:
- 5 tablespoons roughly chopped ginger root (5-inch by 2-inch piece or so)
- 3 tablespoons roughly chopped garlic (6-7 large garlic cloves)
- ½ teaspoon kosher salt
- A few grinds of fresh ground black pepper
- 2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
RICE:
- 2 cups basmati rice (Indian is best)
LAMB CURRY:
- 2 15-ounce cans tomato sauce
- ¼ to ¾ teaspoon ground cayenne pepper (depending on how hot you like it)
- 1 tablespoon paprika (sweet, not hot)
- 2 teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 3 tablespoons olive oil
- 2 medium red or yellow onions, peeled, halved and thinly sliced
SAFFRON RICE:
- 2 tablespoons ghee or butter
- 2 teaspoons cumin seeds
- 4 cardamom pods
- 2 dried bay leaves
- 2 cinnamon sticks
- 1 red onion, peeled, halved and thinly sliced
- ½ teaspoon (heaping) saffron threads (about 1 gram or .04 ounces)
- 2 teaspoons kosher salt
Instructions
- Make 1 batch Cucumber Raita per this recipe
MARINATE LAMB:
- Pulse ginger and garlic in a food processor a couple of times. Scrape down the sides. Add 3-4 tablespoons water and pulse until you get a paste, scraping down sides as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides).
- Marinate lamb - toss lamb, garlic-ginger paste, salt and pepper in a bowl. Cover and refrigerate for a half hour or so (more is fine).
RINSE AND SOAK RICE:
- Put rice in a fine mesh colander and put the colander into a large bowl. Cover rice with cold water. Swish rice around for a few seconds, lift the colander and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear.
- Cover rice with cold water by 2 inches and leave for an hour, to soften, then drain.
MAKE THE LAMB CURRY:
- While the lamb is marinating and the rice is soaking, combine tomato sauce, cayenne, paprika, salt, turmeric and garam masala in a small bowl and set aside.
- Heat 3 tablespoons oil over medium heat in a large heavy Dutch oven or other oven-ready pot with a cover. Add onions and cook, stirring occasionally, until nicely browned and caramelized, about 15 minutes. Season with a pinch of salt and a few grinds of pepper, transfer to a large bowl and set aside.
- Add 2 tablespoons oil to the pot and turn the heat to medium-high. Add half the lamb with its garlic-ginger coating and cook for 5 minutes or so, tossing occasionally, until the pieces are browned on all sides. Transfer browned lamb to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Return the reserved lamb and the onions to the pot. Pour in the sauce mixture and stir, scraping the bottom of the pot with a wooden spoon to release the stuck browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is tender. Remove from heat.
MAKE THE SAFFRON RICE:
- Make the saffron rice while lamb curry is simmering - Heat 2 tablespoons ghee or butter in a medium sized saucepan. Add spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle and you can smell the cumin toasting, about 30 seconds. Add onion and cook, stirring frequently, 3-4 minutes, until starting to brown. Add saffron by rubbing it between your fingers and letting the bits fall into the pot. Cook, stirring, for about 30 seconds, until the saffron releases its color and aroma.
- Add drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook 5-6 minutes, uncovered, until all the water has evaporated. Remove from heat. Rice will be partially cooked.
ASSEMBLE BIRYANI AND BAKE:
- Preheat the oven to 350ºF.
- Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover with the lid or with a double layer of foil. Bake for 35-40 minutes until heated through.
- Serve Biryani with cucumber raita and note that the bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.
Notes
- Using a separate pot for sautéing: This recipe calls for cooking the lamb curry in the same pot used to sauté the lamb and onions while the video below demonstrates using a separate cast iron skillet for the sautéing step. I've used both methods with great success. The one pot method minimizes cleanup. The skillet, with its shallower sides, offers slightly better browning of the meat, since less steam is trapped. Choose the method that best suits your preference.
- If you want to prepare this biryani ahead of time, you can assemble the casserole up to a day in advance. Keep it in the fridge, tightly covered, and either bring it to room temperature before baking or add 5-10 minutes onto the baking time.
- Covering the casserole with pastry: Traditional Indian lamb biryani uses a sheet of pastry to cover the casserole pan. If you would like to use this method, you'll need to thaw a sheet of frozen puff pastry and roll it out on a floured surface until it's two inches wider and longer than your casserole. Drape it over the casserole and press it securely around the outside edges, making sure it's well-sealed. Bake, as per the directions above. When you serve the biryani you can add a bit of the pastry to each plate.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Main Course - Dinner
- Method: stove top, oven
- Cuisine: Indian
This recipe was first published on Panning The Globe on October 3, 2014. The recipe and post have been refreshed and updated with more pertinent information and new photos. The recipe has been improved with clearer directions and a recipe video has been added so you can watch how to make this.
nargis
Lamb Biryani ! Yummy! Recipe have their own set of flavor …me this Lamb Biryani ! Recipe looking nice recipe I will try this thanks for sharing click here
Nick
Made this last night, is super tasty but has way too much tomato in, almost to the point of being like a pasta dish!
Next time I'll half the pasata and make up the rest of the fluids with chicken stock.
Lisa
Hi Nick. I'm so glad you enjoyed despite the fact that you felt there was too much tomato. Thanks for your comment!
Cleo
I tried this recipe for the first time on Sunday and mastered it. It was soooooo delicious. Thank you Lisa. 🙂
Amber Brand
Delicious recipe for a Shabbat! I put on a little Bernard Pretty Purdee and watched the spices swirl. Wonderful.
Lisa
Hi Amber. I'm so glad you enjoyed the Biryani! And it sounds like you had fun cooking, too! Thanks for coming back around to comment.
Camilla
This recipe is wonderful! I didn’t see the note about using passata and used diced tomatoes instead and it was still very tasty. My husband (who I’ve cooked for nearly every night for 12 years) just told me it’s probably the best dish I’ve ever made! This will be on firm rotation in our house
Lisa
Hi Camilla. Wow! You just made my day with your note. I'm absolutely thrilled to hear that you and your husband enjoyed the Biryani so much. Thank you for taking the time to come back and leave a comment.
Blair
Cooked this twice now, after 15 years of trying and failing to cook Indian dishes this is the only one I can get right. It takes a while to cook/prepare but it's perfect for a Sunday evening meal that will make plenty of leftovers for lunches.
For the benefit of other Australians I used 1x 400ml can of tomato puree, I used 2 cans the first time and it was way too saucy.
Lisa
Hi Blair. I'm very glad to hear that your efforts panned out and that you enjoyed the Biryani. I really appreciate that you took the time to come back and leave a review with some helpful info for others.
Henry
I made this for a dinner party, and it was as awesome as everyone says. I didn't substitute anything.
Lisa
I am very happy to hear it! Thank you for coming back to let us know Henry.
Kardila Kardila
Hi
I use the passata as stated in your recipe. But it turned out very sour. Is it meant to be sour?
Cheers
Lisa
It is not meant to be sour. I'm sorry yours turned out that way. Perhaps the canned tomatoes you used were responsible? I should probably specify the brand of tomato sauce I recommend. I generally look for either San Marzano tomatoes or organic tomato sauce. I find those have rich tomato flavors and they aren't very acidic. I'll make a not of that on the recipe. Thank you for your comment and I hope you'll give the recipe another try.
Jennifer Mathew
Thank you for the recipe. Can’t wait to try it.
A question about cooking the rice.
Is there a reason the rice to water ratio is not 1:2?
Kelsey L
Wonderfully written recipe. Easy to follow for a first timer like myself and it turned out great. I added some chicken breast and brisket since I was short on lamb. They all blended very well. Also, I took my Persian friends' advice of crushing the saffron and placing it on top of an ice cube in a bowl and letting the cube melt. I put that bright red saffron water into the sauce pan before the rice. Also, ended up leaving out the cardamom since I was out of it (it was still wonderful). Thank you!
Paul G
This might possibly be my favorite dish ever
Lisa
Wow! That's exciting to hear 🙂
alain piche
i made it yesterday, it was simply delicious!
Joanna
This is the greatest biryani recipe I have ever tried. I have cooked it countless times. I don’t strictly follow the curried lamb part as I am not a paprika fan. However, the way to cook it, the rice, the raita, are all tremendous. I sometimes cook it with a whole meal crust rather than foil, but both work equally well. It’s a bookmark on my iPad and I’m just cooking it again (on request) for a friend who is coming round to dinner tonight. I realised I should finally comment. Thank you.
Susan
I’m just returning home after psssing through the Middle East and on the plane I’m searching for a recipe for lamb biryani and found yours. Just a query on the tomato sauce. So, is it the tomatoe sauce that one would use on a hamburger? Or tomato paste? Or crushed tin tomatoes? Also some recipes have a star anised... were you tempted to add this?
Thanks Sue
Lisa
Hi Susan, I'm really glad you asked this because until now I didn't know that "tomato sauce" is "ketchup" in the UK - definitely NOT what I intended! The tomato sauce I'm referring to is a USA product that's similar to "passata." You can also use tomato paste and dilute it with water - 1 part tomato paste plus 1 1/2 parts water. As for the star anise, I've never considered using it because I'm happy with the flavors in this biryani but I bet it would be a lovely addition. I hope you enjoy the biryani. Let me know!
Hugh Macfarlane
Well done and thank you Lisa. I am a reasonably-confident cook, and often vary recipes, but I followed your recipe step by step and wouldn't change a thing. I cook Sunday dinners for our adult kids and a few other very close family members (and the odd close friends) to bring the whole family together once a week, and your 2.5 hours was almost exactly right, and an appropriate 'investment' for this key family occasion. I doubled everything and can confirm that your ingredients scaled perfectly. This was simple and delicious, and is now definitely in my short list of favourites to cycle through on Sundays.
Nova
I loveeeeee this recipe! I’ve made this a few times now and it’ll likely be my go-to dish for parties! Thank you for sharing this recipe!
Lisa
Yay! I'm so glad to hear you're enjoying the Biryani. Thank you so much for leaving a comment!!