Summer lamb and dill biryani

Lamb biryani

  • serves 6
  • Easy

This summer lamb and dill biryani lightens up an Indian favourite for the warmer months. It's a great, easy dish to make and put in the middle of the table for guests to help themselves


Try this summery take on a lamb biryani, or check out our vegetable biryani recipe here



  • onion 1 large, roughly chopped
  • garlic 3 cloves, roughly chopped
  • ginger 5cm chunk, peeled and  roughly chopped
  • green chillies 3, roughly chopped
  • natural yogurt 6 tbsp
  • lamb neck 1kg, cut  into chunks
  • basmati rice 350g
  • dill 2 small bunches, chopped
  • coriander a small bunch, chopped
  • butter 100g, melted
  • chilli powder 2 tsp
  • cardamom pods 6, seeds removed and ground
  • cinnamon stick 1, broken in half
  • cloves 6, ground
  • garam masala 2 tsp
  • saffron a good pinch, soaked in 3 tbsp boiling water
  • natural yogurt, naan breads and mango chutney or lime pickle to serve


  • Step 1

    Put the onion, garlic, ginger, chillies and yogurt in a small food processor and whizz to a purée. Tip into a bowl, add the lamb and mix. Leave to marinate for 2 hours.

  • Step 2

    Rinse the rice a few times then drain well. Bring a pan of salted water to the boil, add the rice then bring back to simmering and cook for 6 minutes. Drain. Mix in the dill and coriander.

  • Step 3

    Heat a couple of spoonfuls of the butter in a pan. Cook all the spices apart from the garam masala and saffron for a few minutes. Tip in the lamb and marinade and fry, turning until the lamb starts to colour a little. Add a splash of water, cover and simmer gently for 1 hour. Stir in the garam masala.

  • Step 4

    Heat the oven to 180C/fan 160C/gas 4. Melt the rest of the butter.

  • Step 5

    Layer up the lamb, sauce and rice in an ovenproof casserole with a lid, drizzling with the rest of the butter as you go (try to leave the milky solids behind). Finish with a layer of rice then a final drizzle of butter, the saffron and its liquid. Cover tightly with a sheet of foil, put on the lid then bake for 30 minutes. Serve with extra yogurt, naan breads and mango chutney or lime pickle.

Try our lamb curry recipes here

Caribbean-style lamb curry

Nutritional Information

  • Kcals 737
  • Fat 40.2g
  • Saturates 20.8g
  • Carbs 54.1g
  • Sugars 5.8g
  • Fibre 2.6g
  • Protein 38.5g
  • Salt 0.7g