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Oven-baked biryani recipe

Oven-baked biryani recipe

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Created by The Tesco Real Food team

Try Zaynah Din's delicious biryani recipe. It's a one-pot, crowd-pleasing dish that’s perfect if you’re cooking for people during Ramadan. The homemade spice blend makes more than required for the recipe but can be used for future curries or marinades. See method

  • Serves 6
  • Takes 1 hr 10 mins, plus marinating
  • 650 calories / serving
  • Gluten-free

Ingredients

For the homemade biryani spice mix (makes one small jar)

  • 27g coriander seeds
  • 10g cumin seeds
  • 1 heaped tbsp black peppercorns
  • 15g Kashmiri chilli flakes
  • 1 tbsp whole cardamom
  • 1 tbsp whole cloves
  • 2 cinnamon sticks, broken
  • 1 tbsp fennel seeds
  • 6 bay leaves
  • 1 tsp turmeric

For the biryani

  • 450g basmati rice, washed and soaked for 20 mins
  • 1kg halal lamb on the bone, diced
  • 4 tbsp Greek-style yogurt
  • 1 lemon, juiced
  • 2 tbsp vegetable oil, plus 1 tsp
  • 2 tbsp ginger-garlic paste
  • 1 red onion, sliced
  • fresh coriander, to serve
  • lemon wedges, to serve
  • yogurt, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2730kj
    650kcal     33%

  • Fat

    24g 35%

  • Saturates

    8g 41%

  • Sugars

    3g 3%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 63.3g Protein 43.2g Fibre 2.9g

Method

  1. Begin by making your spice mix. Lightly toast all the spices, except the turmeric, in a frying pan, over a medium heat, for 2 mins or until fragrant. Leave to cool, then grind into a fine powder and stir in your turmeric. You will need 2 tbsp for this recipe. The rest can be stored in a jar for 1 month. 
  2. Rinse the rice well under plenty of cold water, then soak in a bowl for 20 mins. 
  3. Meanwhile, in a casserole-style dish (that’s about 4ltr) with a lid, add the lamb with the yogurt, 2 tbsp homemade spice mix, lemon, oil and ginger-garlic paste. Marinate in the fridge for 1 hour (even better if overnight). If you’re short on time, then 20 mins will suffice, which is the same amount of time it takes to soak the rice. 
  4. Preheat the oven to gas 7, 220°C, fan 200°C. 
  5. Bake the lamb without the lid for 20 mins, turning halfway. The lamb will be cooked through and tender with a slight char on the top. Reduce the oven to gas 6, 200°C, fan 180°C. 
  6. Drain the rice, then gently stir into the lamb dish, along with 1 tsp of salt and 800ml water (make sure the rice is totally covered in water) and cover the top of the dish with the lid. 
  7. Bake for 40 mins. Remove the lid, add the onions on top and drizzle with the remaining 1 tsp oil, then bake at gas 7, 220°C, fan 200°C for a further 10 mins. This will evaporate any excess moisture and crisp up the onions. 
  8. Finish with a sprinkle of fresh coriander. Serve immediately with lemon wedges, yogurt and your favourite sides, if you like.

See more Ramadan recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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