Summer lamb and dill biryani

Summer lamb and dill biryani

  • serves 6
  • Easy

This recipe for 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





  • 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.

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