Summer Lamb and Dill Biryani with Royal® Chef’s Secret Long Grain Basmati Rice

Summer Lamb and Dill Biryani with Royal® Chef’s Secret Long Grain Basmati Rice

  • Servings: 4
  • Total Time:

We created this Summer Lamb and Dill Biryani to share with your friends and family over Eid, but you can gather around a delicious plate of this all year round too.


  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2” piece of fresh ginger, peeled and  roughly chopped
  • 3 green chillies, roughly chopped
  • ¼ cup whole milk yogurt
  • 1 pound lamb loin, cut into chunks
  • 1¾ cups water
  • 1 cup Royal® Chef’s Secret Long Grain Basmati Rice
  • 1 cup fresh dill, roughly chopped
  •  ½ cup fresh cilantro, roughly chopped
  • ¼ cup butter, melted
  • 2 teaspoons chili powder
  • 1 teaspoon ground cardamom
  • 1 cinnamon stick
  • ¼ teaspoon ground cloves
  • 2 teaspoons garam masala
  • 1 large pinch saffron, soaked in 3 tbsp boiling water
  • Yogurt, naan bread, chutney and lime pickle, to serve


  1. Put the onion, garlic, ginger, chilies and yogurt in a small food processor and purée. Place in a medium sized bowl and add the lamb and mix. Leave to marinate for 2 hours.
  2. Bring 1¾ cups water in a pan with a tight fitting lid to a boil. Add the rice and reduce to a simmer. Cover and cook for 15 minutes, or until water is absorbed. Stir in the dill and cilantro. Set aside.
  3. Heat 2 Tablespoons of butter in a large skillet over medium-high heat. Sauté the first 4 spices until fragrant. Add in the lamb and marinade and sauté, turning until the lamb starts to brown a little. Add garam masala, saffron, and a splash of water, cover and simmer gently for 1 hour.
  4. Heat oven to 350°F. Layer the rice, lamb and cooking liquid in an oven safe dish. Cover and bake for 15 minutes. Remove from oven and uncover. Garnish with fresh dill and cilantro.