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  • 500-600 g lean lamb steaks, diced
  • ¼ cup Lea and Perrins Worcestershire Sauce
  • 2-3 Tbsp oil
  • 1 onion, sliced and cooked in oil until crispy (optional)
  • 2 tsp crushed garlic
  • 2 tsp minced ginger
  • 1 tsp ground tumeric
  • 5-6 cups cooked long grain rice
  • 400 g Wattie's Tomatoes Indian Style
  • ¼ cup chopped fresh parsley or coriander
  • Topping

  • ¼ cup chopped fresh parsley or coriander
  • 2 fresh tomatoes, chopped
  • 1 onion, sliced and cooked in oil until crispy (optional)


1. Toss the lamb in the Lea and Perrins Worcestershire Sauce and leave to marinate for 2-3 minutes.

2. Heat the oil in a large flame-proof casserole dish and quickly brown the lamb. This may be best done in two batches.

3. Add the diced onion, garlic and ginger and continue to cook a further 3 minutes. Stir in the turmeric and Wattie’s Indian Style Tomatoes.

4. Pile the rice on top. Cover and transfer to a 180°C oven for 30-35 minutes until steaming hot. Carefully turn upside down on a large platter to serve garnished with the toppings.

Rate and Review

4 Ratings Easy Lamb Biryani

Reviews (4)

Josephine Power's Review | Rating

Delicious, all intogether meal, easy for family not too hot and spicy.
All ingredients easy to have in pantry/fridge - especially ready prepared garlic and ginger (time savers indeed),.
Great as leftovers for lunches or for hungry teenagers.

Tina's Review | Rating

This is such a great recipe. So simple and soo tasty!! We use a cast iron wok and cover with tin foil to bake. We also sometimes make it with chicken for an alternate flavour. Definitely one of my favourites!!

Lauren's Review | Rating

This was a great and easy recipe for a quick weeknight family meal.

Brendan's Review | Rating

this was a very tasty and very easy to prepare meal. Kids loved it as well which is always a good thing.