Latest recipes

Slow cooker lamb biryani recipe

Slow cooker lamb biryani recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Lamb curry

This gorgeous dish is a favourite in our family and so easy when done in the slow cooker. It is as if the slow cooker was made for biryani!

162 people made this

IngredientsServes: 6

  • 500g basmati rice
  • 110g butter
  • 3 onions, sliced
  • 3 cloves garlic, finely chopped
  • 4cm piece root ginger, finely chopped
  • 900g diced lamb
  • 2 teaspoons chilli powder
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon salt
  • 3 bay leaves
  • 150ml vegetable stock
  • 400g plain yoghurt
  • 1 bunch fresh coriander

MethodPrep:25min ›Cook:7hr ›Ready in:7hr25min

  1. Soak the rice for 30 minutes then rinse and drain.
  2. Preheat the slow cooker to auto or low setting. In a frying pan, melt half of the butter and add the onion, garlic and ginger and cook for 3 to 4 minutes until the onions soften. Transfer to the slow cooker. Melt the remainder of the butter, increase the heat and brown the lamb on all sides. Add the spices, seasoning and bay leaves and continue to stir. Add the stock and bring to a simmer, then stir in the yoghurt. Mix well and transfer everything to the slow cooker.
  3. Fill a saucepan with water and bring to the boil. Add the rice and cook for 4 to 6 minutes. Drain then using a slotted spoon, top the lamb mixture with the rice in the slow cooker. Season to taste and sprinkle half of the coriander on top. Cover and cook for 7 hours on auto or low until the rice is tender and the lamb is no longer pink in the centre.
  4. Serve with fresh coriander to garnish.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

This turned out REALLY badly for me The amount/combination of ingredients and spices was great and the actual taste was delicious - but the consistency was dreadful. The rice just ended up a gooey stodgy mess.-12 Feb 2014

I made this with Beef ribs. I also put a solid layer of Baby Spinach between the beef and the rice. First curry in a slow cooker for me. It turned out perfect. Thanks...I should also add that i only cook on low for 6 hours and only till the rice is aldente. This helps when you mix it all up at the end. Not so Stodgy. I cook this curry every week now. Great for lunches ;-)-04 Jan 2014

This turned out great for me. The first time I made it I held back a bit on the sauce because of the last comment as I didn't want it to be too goey but my husband requested more sauce when he ate it so the second time I made it I put all the sauce in and it was perfect. I only use 350g of rice as the first time I couldn't fit all the rice in my slowcooker and 350g rice with 900g lamb works perfect.-06 Jul 2014

Recipe Summary

  • 10 black peppercorns
  • 2 whole cloves
  • One 4-inch cinnamon stick
  • 1/4 teaspoon caraway seeds
  • Pinch of freshly grated nutmeg
  • Small piece of mace
  • 4 green cardamom pods
  • 1/4 cup canola oil
  • 2 onions (1 pound), thinly sliced
  • 3/4 cup finely chopped mint
  • 1/2 cup finely chopped cilantro
  • 1/4 cup yogurt
  • 3 tablespoons fresh lemon juice
  • 2 to 3 Thai chiles, minced
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons ghee or clarified butter
  • 4 whole black peppercorns
  • 2 whole cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • One 2-inch cinnamon stick
  • 1 bay leaf
  • Pinch of freshly grated nutmeg
  • Small piece of mace
  • 1 tablespoon canola oil
  • 1 tablespoon kosher salt
  • 1 teaspoon caraway seeds
  • 2 cups basmati rice
  • Pinch of saffron threads
  • 1/2 cup whole milk
  • 3 tablespoons ghee or clarified butter, plus more for brushing
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • 1/2 teaspoon rose water
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup plus 2 tablespoons water
  • 1 cup yogurt
  • 1/2 cup finely chopped tomato
  • 1 small Thai chile, minced
  • 1 tablespoon minced red onion
  • 2 teaspoons chopped mint, plus small leaves for garnish
  • 2 teaspoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • Pinch of sugar
  • Kosher salt

In a small skillet, toast all of the spices over moderate heat until fragrant. Transfer the spices to a plate to cool completely, then grind to a powder.

In a large nonstick skillet, heat the oil. Add the onions and cook over moderate heat, stirring occasionally, until golden brown, 10 to 12 minutes. Reserve one-third of the onions in a small bowl. Scrape the remaining onions into a large bowl and let cool to room temperature. Add the next 12 ingredients and 1 teaspoon of the garam masala and mix well. Stir in the lamb until evenly coated. Cover and refrigerate for at least 3 hours or overnight.

In a large enameled cast-iron casserole, heat the ghee. Add the lamb mixture and cook over moderate heat, stirring occasionally, until browned, about 8 minutes. Add 1/2 cup of water, cover and cook over moderately low heat until the lamb is tender, about 1 hour and 15 minutes.

In a large saucepan, bring 4 cups of water to a boil. Wrap the peppercorns, cloves, cardamom pods, cinnamon stick, bay leaf, nutmeg and mace in a piece of cheesecloth and tie into a secure bundle. Add to the saucepan along with the oil, salt and caraway stir in the rice. Bring to a simmer and cook over moderate heat, stirring occasionally, until the rice is cooked three-quarters of the way, 8 to 10 minutes. Drain well, reserving ¼ cup of the cooking liquid. Discard the spice bundle.

In a small saucepan, toast the saffron over moderately low heat, stirring, until fragrant, about 2 minutes. Remove from the heat and stir in the milk.

Preheat the oven to 350°. Drizzle 1 tablespoon of the ghee in a large enameled cast-iron casserole. Spoon half of the lamb mixture into the casserole in an even layer. Spread half of the rice over the lamb. Top with half each of the remaining cooked onions, saffron milk, ghee, cilantro, mint, rose water and garam masala and 2 tablespoons of the reserved rice cooking water. Repeat the layering once more.

In a medium bowl, mix the flour and water until a rough dough forms. On a lightly floured work surface, knead the dough until it is smooth and pliable, about 5 minutes. Gather into a ball and roll out to a 1/8-inch-thick round that&rsquos a few inches larger than your casserole.

Drape the dough over the top of the casserole, pressing to seal it around the edge. Bake the biryani for 20 to 25 minutes, until the dough is golden and the rice is hot. Brush the crust with ghee and let stand for 5 minutes.

Combine all of the ingredients in a bowl and garnish with mint leaves.

Crack off and discard the dough lid and serve the lamb biryani hot, with the cooling raita.

Slow Cooked in Blighty

I loved the process of creating this recipe. I crossed the Spanish Rice recipe from Crockpot Lady's American blog "A Year of Slow Cooking" with Nigel Slater's quick chicken biryani from "The 30 Minute Cook", the book that taught me to cook. My husband always orders biryani in Indian restaurants and it's a dish with the meat mixed in with the rice. What you miss out on here is the side dish of sloppy, curried vegetables but you get the lamby rice with very little hassle once you've put the lid on. Authentic, no. Tasty? Oh yes, my friend.

I seem to have forgotten to photograph this in my enthusiasm for dinner. Er. whoops!

BTW, it looks like a lot of ingredients but it's actually quite quick if your spices are to hand.

1 lb / 500 g lamb mince / ground lamb
1 cup / 200g brown rice
1 tin chopped tomatoes
1 onion, chopped
2 cloves garlic
1 tsp fresh, grated ginger (I get mine in a jar)
1/2 tsp cayenne
1/2 tsp cumin
1 tsp coriander seeds (or ground)
pinch nutmeg
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 cup (150 ml) natural yoghurt, to add at end
3 tbsp raisins

Brown your mince and pop into your slow cooker. Drain the tomato juice into a measuring jug. Make up the tomato juice to 500 ml (2 cups) with cold water. Put the tomato flesh and the diluted tomato juice into the slow cooker. Add all the other ingredients except the yoghurt, give it a good stir and cook on Low for 3 hours. Test to check it's done and stir in the yoghurt while you lay the table. We had this with fried courgettes and mango pickles.

This was tasty, tasty, tasty! It wasn't too spicy but gave us that Indian fix in an easy-going mid-week sort of a way. I think it would be good with some spinach and I'll try to find out how to make the vegetable side dish but this was a really acceptable meal in a single pot.

Best Pakistani Lamb Biryani Recipe

Pakistani Lamb Biryani Recipe is easy to cook and tasty recipe.

  • Author: Benazir’s kitchen
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 10 1 x
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Asian, Indian, pakistani


  • 2 KG Lamb Meat Cut Into cube with bone
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 1 tbsp Cadaman powder
  • 1 tsp Yellow color
  • 1 tbsp garam Masala powder
  • 1 tsp Black Cumin Seed
  • 1 1/2 tbsp Red Chili Powder
  • 2 tbsp Ginger Garlic paste
  • 1 Cup Yogurt
  • 4 Tomatos
  • 4 Onions
  • 1 Cup Oil
  • Salt To Taste
  • 1 1/2 KG Long Grain Basmati Rice, Wash And Soak 1 Hour
  • 2 TBSP whole spices cloves, cinnamon, star anise, whole cumin seed, salt.
  • 4 Whole Green chili cut pieces
  • 1 Cup Mint Leaves
  • 1 Cup Dry Plums
  • 1/2 Cup Oil
  • 1 tsp Green Cadaman Powder
  • 1 tsp Nutmeg and mace powder
  • 1 tbsp Salt
  • 1 Cup Whole Milk add yellow color


  1. In a large bowl add lamb meat, allspice powder, yogurt, tomato cut into cube.
    salt, ginger garlic paste, mix well all together and marinate 1 hour.
    I am using pressure cooker add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until meat
    tender soft, keep it side.
    Meanwhile, In a large pot add water, become once boil add all whole spices
    cloves, cinnamon, star anise, whole cumin seed, salt.

When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.

In a large pot add half rice spread all over in a pot, then add all cooked
meat spread all over the top rice, add all green chili, dry plum, cardamom
powder, nutmeg, mace powder, then again add the remaining rice.
Add half cup oil and whole milk with color over the top close the lid.
Simmer time 30 min.
After 30 min ready to eat Pakistani lamb biryani.
Serve hot with fresh salad, yogurt raita

Lamb Biryani

Biryani is a spiced rice and meat dish that is wildly popular in Pakistan. Muslim travelers and merchants brought it to the Indian subcontinent. Though I didn’t grow up eating this dish, my husband frequently ate it after nights out drinking. The first time I made lamb biryani, I immediately thought of shepherd’s pie and that this is the South Asian version of that dish, with rice replacing the potatoes. The combination of rice, meat, and vegetables in one makes this dish comforting, delicious, and convenient.

Notes Slow cooker size: 4- or 5-quart medium

To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 4 cups (946 mL).

Can these recipes be made on the stovetop?

Absolutely. Just keep in mind that when cooking on the stove, you’ll use a quarter more water because liquids evaporate. So, if a slow cooker recipe requires 4 cups of water, use 5 cups when making it on the stovetop. Also, though you can keep your pot at a low simmer on the stovetop, you still always want to keep an eye on it to prevent drying and burning. If food-especially beans and other legumes-starts to dry out, just add more water and continue to cook.

The rule in the land of slow cookers is usually never to open the lid while cooking for fear of losing critical heat and slowing down the cooking process. This may be true, but I have a tough time following the rules myself. Also, there are some dishes, such as Curried Spinach with Homemade Cheese (Palak Paneer), that need to be stirred during cooking. Know that the cooking times cited in my recipes reflect my inability to keep the lid shut, so to speak. Just do your best to limit peeking. A good rule-of-thumb is to add about 5 minutes of cooking time for every time you lift the lid.

Recipe Summary

  • 2 ½ cups basmati rice
  • ¼ cup cooking oil
  • 8 whole cloves
  • 4 black cardamom pods
  • 4 cinnamon sticks
  • 4 large onions, sliced thin
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • ¼ cup chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves
  • 1 pound lamb chops
  • salt to taste
  • 3 tomatoes, chopped
  • 4 green chile peppers, halved lengthwise
  • 2 teaspoons ground red pepper
  • 2 tablespoons plain yogurt
  • 2 tablespoons lemon juice
  • 7 ½ cups water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • ½ teaspoon saffron
  • 2 tablespoons warm milk

Place the basmati rice in a large container and cover with several inches of cool water let stand 30 minutes. Drain.

Heat 1/4 cup oil in a large skillet over medium heat fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

Add the lamb chops to the skillet season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.

Stir the tomatoes, green chile peppers, and ground red pepper into the mixture continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes drain any excess water.

Heat 1 tablespoon oil in a small skillet fry the sliced onion in the hot oil until lightly browned.

Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat cook until the rice is thoroughly cooked, about 15 minutes.


I recently checked out The Indian Slow Cooker cookbook from the library and found this recipe for Biryani, which is what I order at an Indian restaurant. The meat is marinated in ginger, garam masala, tumeric, cilantro, mint, and garlic, then topped with saffron-laced basmati. I t is a fantastic big batch meal that we’ll add to the rotation. For a complete meal, serve it with Scallion and Cheese Stuffed Naan (see below).

Biryani modifications: 1) I substituted the jalapenos for the Thai chiles to cut the heat. 2) I prepared this dish with chicken, because lamb wasn’t available. If cooking chicken, it must be cooked longer than the lamb. I hope to add cooking times notes once I have prepared it several more times. 3) I recommend adding cashews and raisins at the end, it adds a great texture and flavor.

Slow Cooker Lamb Biryani

Source: cookstr
Yield: 8 cups
Cooking Time: At least 2 hours to marinate, 3 hours on low.


  • 1 (4 inch [10 cm]) piece ginger, peeled and grated
  • 4 garlic cloves, peeled and grated
  • 4-6 green Thai, serrano, or cayenne chiles, stems removed
  • 2 tablespoons (30 mL) garam masala
  • 1 teaspoon (5 mL) red chile powder
  • 1 teaspoon (5 mL) turmeric powder
  • 1 teaspoon (5 mL) salt
  • 2/3 cup (120 g) chopped fresh cilantro
  • ¼ cup (50 g) fresh mint, chopped
  • 2 pounds (1 kg) boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
  • 1 cup (250 ml) plain yogurt
  • 3 medium yellow or red onions, peeled and very thinly sliced
  • 4 tablespoons (59 mL) canola or vegetable oil
  • 1½ cups (375 mL) water
  • 2½ cups (526 g) uncooked basmati rice
  • 1 tablespoon (15 mL) salt
  • ½ teaspoon (2.5 mL) saffron strands soaked in 2 tablespoons (30 mL) milk (optional)


1. In a deep bowl, mix together the ginger, garlic, green chiles, garam masala, red chile powder, turmeric, 1 teaspoon of salt, cilantro, and mint. Add the lamb and mix to coat. Marinate in the refrigerator at least 2 hours or, ideally, overnight.

2. After marinating, add the yogurt to the lamb and mix well.

3. Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil, and the marinated lamb to the slow cooker. Cook for 2 hours.

4. On the stovetop, bring the water to a boil over medium-high heat. Add the rice and the tablespoon of salt and turn the heat to low. Allow the rice to simmer for 3 to 5 minutes, at which point most of the water. Will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any remaining water. Level the rice in the slow cooker with the back of a spoon. Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.

5. Cook for 1 hour, occasionally fluffing the rice with a fork. Scoop and serve this amazing one-pot meal.

Scallion and Cheese Stuffed Naan

3 cups plus 3 tablespoons lukewarm water
1 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1/3 cup extra virgin olive oil
7-1/2 cup unbleached all-purpose flour (bleached will work, scoop & level)

1. Mix the yeast, salt, olive oil, and water in a 5-quart lidded bucket or bowl.

2. Scoop and level flour and add to wet ingredients. Stir with a wooden spoon until no more loose flour remains (without kneading). You may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.


You’ll need, one batch of dough above and coconut oil, vegetable oil or ghee.

1) Dust the surface of refrigerated dough with flour and cut off a 1/4-pound (peach-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using your hands and a rolling pin, and minimal flour, roll out to a uniform thickness of 1/4-inch thickness.

2) Place the scallions and mozzarella on one half of the dough, leaving a rim around the edges. Fold in half. Flour the top and roll the pocket into an 1/8-inch thick oval. Check for sticking as you go, and add more flour if you need.

3) Heat a heavy 12-inch cast-iron skillet (I used skillet that wasn’t cast-iron) over high-heat on the stovetop. When water droplets flicked into into a pan skitter across the surface and evaporate quickly the pan is ready. Add the ghee or coconut oil, pouring out excess fat if necessary.

4) Drop the rolled dough round onto the skillet, decrease the heat to medium and cover the skillet to trap the steam and heat.

5) Check for doneness with a spatula at about 3 minutes, or sooner if your smelling overly quick browning. Adjust the heat as needed. Flip the naan when underside is richly browned.

6) Continue cooking another 2-6 minutes, or until the naan feels firm, even at the edges, and the second side is browned.

7) Remove the naan from the pan, brush with butter if the dough was cooked in oil, and serve.

How to Store Biryani

Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.

Looking for more Biryani Recipes ?

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

Slow Cooker Lamb Biryani

This is one of those simple dishes that you will keep coming back to again and again.
The whole family will love the sweetness and spice of the lamb and comforting brown rice. I just leave the chilli out when serving it to my toddler and he absolutely loves it.
If you like it spicy just add some fresh chilli or chilli sauce to the individual serves for adults.
The kaffir lime leaves are definitely a nice option but only if you have some to hand. They add a sweet Indian flavour (they’re often found in Indian and Thai cuisine). If you don’t have them you could use mint or parsley if you have some.
This dish is delicious the next day reheated for lunch and also freezes really well. Why not cook double and freeze a family sized portion as a backup dinner? Just extend the cooking time to 5 hrs on low.


  • 500g lean lamb mince
  • 1 tsp olive oil
  • 400g tin of chopped tomatoes
  • 2 cups water
  • 1 cup of uncooked brown rice
  • 1 large onion, peeled and diced
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp minced chilli (optional, or add at end in bowls)
  • ½ tsp each of ground coriander, cumin, cinnamon, and turmeric
  • 5 tbsp sultanas
  • Salt and pepper, to taste
  • 8 kaffir lime leaves, to serve (optional), very thinly sliced
  • 1 cup natural or Greek yoghurt, to serve


  • Heat the tsp of oil in a large frying pan over med/high heat.
  • Brown your mince and place in the slow cooker.
  • Add all of the other ingredients except for the yoghurt and lime leaves.
  • Give a good stir, put the lid on, and cook on low for 3 hours.
  • The rice will still have a little bit of bite so cook it longer if you prefer.
  • Serve into bowls and dollop on the yoghurt and lime leaves if using.

Serves: 6. Calories per serve: 335.
Every month on the 28 Day Weight Loss Challenge, we run a BRAND NEW 28 Day Menu with a different theme so you NEVER get bored!
Next months theme is the SLOW COOKING AND ONE POT WINTER WONDERS! – Perfect for the chilly winter weather, SUPER easy to whip up and still just as healthy.
If you are curious about the 28 Day Challenge recipes then we have a 28 Day Challenge recipe pack for you to try HERE.

Find a delicious range of healthy recipes, packed full of energy boosting ingredients and nutrients together with easy to achieve exercise.

Method 3 &ndash Mutton biryani in cooker

Easy mutton biryani recipe in pressure cooker. Though mutton dum biryani is one of the most loved by biryani lovers, it is indeed a bit time consuming task which has to be prepared very carefully. I had some readers requests for this easy mutton biryani in pressure cooker recipe, so sharing it here. This is similar to the Chicken biryani in cooker.

Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This recipe is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.