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.
ShiwaniSanjana Abdoelrahim
Bij 2- 15 ounce cans of tomato
Do you mean the tomato paste or tomato.
Lisa
I mean this type of tomato sauce.
Asma
Hello
What can I substitute for sweet paprika ? I am missing that condiment
Lisa
If you have Aleppo pepper you can use a little of that - maybe a teaspoon. But it's going to add a bit of hot spice so you might want to skip the cayenne. If you don't have Aleppo pepper either, I would say just skip the paprika and make the dish without it. It will still be delicious.
Mary
I presumed passata would do, but didn’t have any of that either, so I made my own sauce. I used 4 tbsp tomato purée, 2 cups of chicken stock. Salt and pepper and 1/4 tsp of sugar. It turned out beautifully.
A. J.
Can ground cardamon be used instead of the pods. This is the recipe I will be trying this week after I have all the spices together.
Lisa
Yes, you can use ground cardamom instead of the pods. I would suggest you use 1/4 teaspoon of ground cardamom in place of the pods. I hope you enjoy!
Dale Howard
I have been making this lamb biryani for a while and have now made it half a dozen times. Absolutely amazing and tastes authentic. I even give it to a couple of Indian restaurant/ takeaway owners and they love it as they dont have the time to prepare it themselves. You can taste the passion and love that goes into it.
Jemma
Hello
This recipe looks awesome and looking forward to making it next week. Quick question, can I cook all the components the day before and then bake it the day after?
Lisa
Yes! You absolutely can! I hope you enjoy.
Rhonda Hodgetts
I made as per recipe and it was good. Followed Shaoib's suggestions for my second cook and it was brilliant. Definitely no paprika and the addition of yoghurt while reducing quantity of tomato helped. I layered up onions and mint. Amazing. Thanks for a well stepped out recipe.
the instructions were excellent. .
Katie O Donovan
Took ages to make but was worth it because it tasted unreal ????
Lisa
Hi Katie, I totally agree! And I'm so glad you enjoyed!! Thanks for coming back to leave a comment and rating. Much appreciated 🙂
Jon
Most, if not all, biryani I've eaten had cloves in it. Something I can add in?? I just wouldn't know how much. I will add some in and let you know. Maybe 12 cloves is all.
Lisa
Hi Jon, I'd love to know how it works out with cloves added. I bet it will be delicious.
Ayu Husodo
Hi Lisa,
I cooked my first Biryani for dinner today and its was star dish!
I followed your step by step, though I cooked more rice than your recipe, I just adjusted spices measurement -though I skipped Saffron part since Saffron is not easy to find here, and totally forgot to add the cinnamon sticks-; The Lamb Biryani still turn out super yummy. Meant to take a pics and send it to you but my kids were too quickly to finished the whole dish- maybe next time! My kids & hubby said the Biryani was five-star dish that near impossible to have in Indian restaurant around here.
Thank you for sharing your recipe, stay safe & stay healthy!
Xo from Jakarta!
Ash
I was excited making the biryani, I don't cook so I have to follow step by step guide. Unfortunately, the method you have put for x3 is the same method for x2. Which meant, the rice did not get cooked properly. The dish was ruined. Please update your information for bigger portion so that people like me which has no experience in cooking can follow the correct guide
Lisa
Ash I am so sorry this happened to you and so grateful you let me know about it. I have started to restate the amounts in the directions to be more user friendly, but it never occurred to me until now, that if someone doubles or triples the recipe, those amounts that I restate in the directions, won't scale. I just contacted the support team for my recipe plugin to see if they can remove the scaling option. Again, I apologize. This recipe has lots of ingredients and takes time and effort. So upsetting for me to think about and more for you to experience, I'm sure.
Babes
Nice biryani taste & I should know as i have lived in middleast and it's popular dish there ..
Lisa
I'm so happy to have a positive review from someone who knows. Very glad you enjoyed and thank you for coming back to leave a comment.
Diaa
Thank you
Can I use Garlic and ginger paste instead? if yes, what will be quantity?
Lisa
Yes. I'm assuming ginger garlic paste is half ginger and half garlic. The recipe calls for a bit more ginger than garlic- 5 tablespoons of ginger and 3 of garlic, but I think the Biryani will still be delicious if you use 8 tablespoons of ginger garlic paste. I hope you enjoy!
Diaa
8 table spoons is a whole jar?!
Maeve
Diaa 8 tablespoons is only a half cup! Unless it is a small jar 🙂
Noni
Thanks for the recipe! Easy peasy and delicious too!
Caxey Suters
Thank you for sharing your recipe. This is the best Indian dish I’ve ever cooked. First tasted lamb biryani in restaurant and now I’m hooked, hence googled for recipe and found yours with more rating. Didn’t really measure everything, but I used 2 jars of 400gm herbed bolognese tomato sauce and added few dash of broth. I couldn’t stop eating haha! so much for trying to loose weight. Boyfriend said it tasted so much better than in restaurant. This is my new favourite Indian dish.
james
Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in chelmsford
313 Littleton Rd, Chelmsford, MA 01824 Ph : (978) 770-2777
nargis
INDIAN LAMB BIRYANI ! Recipe have their own set of flavor …me this INDIAN LAMB BIRYANI ! Recipe looking nice recipe I will try this thanks for sharing click here
Shoaib
This isn't a biryani.
You need to cook the meat off with yoghurt and more spices than you have mentioned. Until the fats split out of suspension.
Onions should be browned before anything else happens and reserve half of browned onions for layering.
Layer the biryani with rice (only half cooked), fried onions, corriander and mint. Several layers.
Finally, you create a "dum" for the last 20-30 minutes of cooking using atta around the rim to seal everything in.
Try it again; you'll notice the difference.
P.s. please remove the paprika, it doesn't belong here haha.