Hyderabadi Lamb Biryani



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Heat Level

Green pepperGreen pepperGreen pepper

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Prep Time

5 min

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Cook Time

3.5 hours

A curry filled to the brim with aromatic flavour. The succulent and juicy lamb tastes amazing paired with our Madras Curry Paste. A perfect family dinner dish.

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Recipe calls for


  • 600 g lamb, diced
  • ½ jar Patak’s® Madras Spice Paste
  • 3 tbsp plain Greek yogurt
  • 2 onions, sliced (or store-bought fried onions)
  • 4 tbsp oil, divided
  • 2 green chilies
  • ½ cup oil
  • 3 tbsp ginger, minced
  • 3 tbsp garlic, minced
  • 2 cinnamon sticks
  • 4 or 5 green cardamom pods, seeded and ground
  • 1 tsp ground cumin
  • ⅔ cup fresh mint leaves, chopped and divided


  • 2 cups basmati rice
  • 4 cups water
  • Salt, to taste

Dough lid

  • 1 cup flour
  • Water

Saffron milk

  • ¼ cup milk
  • Pinch of sugar
  • Few strands saffron
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  1. Marinate the lamb with the Patak’s® Madras Spice Paste and the yogurt.
  2. Refrigerate for 2 hours. 
  3. Fry the onions in hot oil until golden brown (or use store-bought fried onions). 
  4. Save the frying oil for later. 
  5. Add the fried onions, ginger, garlic, cinnamon sticks, cardamom, cumin, half of the mint and 3 tbsp of the frying oil to the marinated lamb. 
  6. Heat a heavy-bottomed pan and sear the lamb. Lower the heat and cook for about 45 min or until the meat is almost done. 
  7. Season to taste.


  1. Soak the rice in water for at least 30 min. 
  2. Drain, add fresh water and season with salt. 
  3. Cook the rice until it is almost done. Drain the rice.
  4. Add the drained rice to the lamb and cover with a lid. 
  5. Cook on low heat for another 7 to 10 min. 
  6. Remove from heat and let sit for 10 min.

Dough lid

  1. Knead 1 cup of flour in the dough adding small amounts of water until you reach a bread dough consistency. 
  2. Roll the dough on the lid of the lamb. Once you add rice place the lid firmly on the pan.

Saffron milk

  1. Gently warm the milk. 
  2. Add sugar, saffron strands and mix well. Gently simmer for 3 to 4 min.


  1. Garnish with coriander and some saffron milk. 
  2. Enjoy with pappadums or naan bread.
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