Lamb korma biryani

Pump up your biryani with a double dose of curry paste!

With this easy lamb korma biryani recipe, you can have a vibrant dinner on the table quick smart. In just 35 minutes, you can create a delicious dinner with aromatic basmati rice infused with the rich flavours of korma curry paste and tender lamb backstrap.

This recipe will become a favourite in your kitchen, perfect for a weeknight dinner or a special occasion.

How to make lamb korma biryani




Remove leaves from coriander. Set aside. Finely chop stems and roots.


Thickly slice 11/2 onions. Reserve remaining 1/2 onion. Heat oil in a large, deep frying pan on medium. Cook sliced onion for 5 minutes or until golden. Add coriander stems and roots, and half of the korma paste. Cook for 1 minute.


Add rice and 3 cups of water to the pan. Cover with a lid and cook on low heat for 10 minutes or until water is absorbed. Remove pan from heat, stand covered for 5 minutes. Fluff rice with a fork. Season.


Meanwhile, heat a chargrill on high. Toss lamb with remaining korma paste. Cook for 4-5 minutes (depending on thickness of lamb) for medium, on each side, or until cooked to taste.


Using a mandolin, very finely slice the remaining onion. Serve lamb with rice, coriander leaves and sliced onion.

Photography: Con Poulos

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