Lamb Biryani

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Enjoy Indian cuisine at home with this delicious lamb biryani recipe! This dish only takes 15 minutes to prepare and cook, perfect for a quick meal idea.

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 250 g SunRice Steamed Low Gi White Rice

  • 2 tbsp Vegetable Oil

  • 1 Small Red Onion (cut into thin wedges)

  • 250 g Lamb Backstrap (cut into 3cm cubes)

  • 1½ tbsp Balti Curry

  • 50 g Baby Spinach Leaves

  • ¼ cup Cashews (coarsely chopped, roasted)

  • ¼ cup Mint Leaves (torn if large)

  • ¼ cup Coriander Leaves (coarsely chopped)

  • 1 tbsp Natural Yoghurt

Low GI

The fluffy, light grains of SunRice naturally Low GI white rice are classified as a low glycaemic index (GI) food and are digested more slowly by the body to provide sustained energy release.




Longer Grains

Longer Grains



Photo of Lamb Biryani


  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

  • Heat oil in a large frying pan over a medium heat. Add onion, lamb and curry paste. Cook, stirring for 5 minutes or until lamb is cooked.

  • Add rice and spinach and stir until spinach wilts. Stir in half the cashews.

  • Top with mint, coriander and remaining cashews. Serve with natural yoghurt.

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