Lamb biryani (gluten-free)

Recipe: Lamb biryani (gluten-free)


  • 1 tbs sunflower oil
  • 6 lamb fillets (500g total), cut in 2cm cubes
  • 2 onions, thickly sliced
  • 20 fresh curry leaves
  • 3 tbs (1/4 cup) gluten-free korma paste
  • 1 cup (200g) basmati rice
  • 3 cups (750ml) gluten-free vegetable stock
  • 2 tbs currants
  • Coriander leaves, to garnish
  • Mango chutney and gluten-free pappadams, to serve


  1. Heat half the oil in a large heavy-based pan or casserole on high heat. Cook lamb for 3-4 minutes until just cooked. Transfer to a bowl.
  2. Heat remaining oil over medium heat. Cook onion and curry leaves, stirring, for 3-4 minutes until onion is softened. Add paste and stir for 1 minute. Add rice, stirring to coat in paste, then add stock and currants.
  3. Bring to a boil, then simmer on low heat for 12-15 minutes, stirring often, until rice is tender. Stir in lamb and heat for 2 minutes. Serve with coriander, chutney and pappadams, if desired.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)