Lamb Biryani Rice

Lamb Biryani Rice cooks well in the oven. The absorption method makes it even more filling than boiled rice.


3 tbsp oil
2.25 lbs boneless lamb shoulder, thinly sliced
1 large onion, chopped
2 cloves garlic, pressed
1 tsp fresh ginger, grated
4 cloves
2 inch piece cardamom stick
5 cardamom pods
1 tbsp curry paste or powder
3.5 cups chicken stock
2 cups long grain rice
2 tbsp lemon juice
Salt to taste


1. Put oil and lamb in a round terracotta dish and brown well.

2. Add onion, garlic, ginger, cloves, cinnamon, cardamom and curry paste or powder.

3. Add 1 cup of stock and salt to taste.

4. Cover with lid and allow to simmer for 10-15 minutes.

5. Add remaining stock, rice and lemon juice.

6. Cover pot and allow rice to simmer for a further 15 minutes.

7. All stock should be absorbed, stir and serve hot.