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Lucknowi Biryani

This delicious one-pot pilau, also known as Lucknowi Biryani, is a fragrant mixture of succulent lamb, saffron infused rice and fragrant spices. It’s easy to make and guaranteed to really impress! 

Serves

6

The star of the show

Gluten free
Shemin's Chilli Free Curry Paste
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Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.
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Add to cart £4.75

Ingredients

300g basmati rice
3 tbsp cooking oil
700g lamb shoulder or leg, diced into small cubes
2 red onions, sliced
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
3 tbsp water
2 tbsp Shemin’s Biryani Pilau Blend
2 tbsp natural yoghurt
1 level tsp salt
600ml chicken stock
A pinch of saffron soaked in a little warm water (optional)
A handful of roasted cashew nuts, roughly chopped (optional)
A small bunch of fresh coriander, chopped

How to make Lucknowi Biryani

  1. Wash the rice in cold water until the water runs clear and leave to soak in warm water
  2. Heat 2 tablespoons of oil in a lidded frying pan over a high heat, then add the lamb. Sear the lamb until golden brown on all sides, then transfer to a plate and set aside
  3. Turn the heat down to medium and add the rest of the oil to the pan along with the onions. Then fry, stirring occasionally until soft, brown and caramelised
  4. Add Shemin’s Indian Curry Paste and the 3 tbsp of water, then stir-fry for a couple of minutes. Then add Shemin’s Biryani Pilau Spice Blend, natural yoghurt, the browned lamb, and salt, and stir-fry for another couple of minutes. Add a little more water if the mixture gets too dry
  5. Drain the rice and add to the pan along with the chicken stock and saffron. Bring everything to the boil, then put the lid on. Turn down the heat to a simmer and cook for 20 minutes. Then, still keeping the pan covered, take off the heat and leave to rest for 10 minutes. Resist the temptation to open the lid!
  6. When ready, fluff up the rice with a fork and sprinkle over the cashews and coriander, and serve piled high on a plate

Tips

TIP: You can substitute the lamb with any meat, or for a vegetarian substitute such as par boiled potatoes, chickpeas and peas.

Pair it with

Shemin's Chilli Free Curry Paste
Vegetarian Gluten Free
(12)
Chilli Free Chilli Free

Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small...
Add to cart £4.75
Shemin's Mild Curry Paste
Vegetarian Gluten Free
(38)
Mild Mild

Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry...
Add to cart £4.75
Shemin's Medium Indian Curry Paste
Vegetarian Gluten Free
(66)
Medium Medium

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming...
Add to cart £4.75
Shemin's Hot Curry Paste
Vegetarian Gluten Free
(31)
Hot Hot

Shemin's Hot Indian Curry Paste

Shemin’s Hot Indian Curry Paste is a multi award-winning recipe we’ve been making for years. Blended with fresh...
Add to cart £4.75
Shemins Biryani Pilau
Vegetarian Gluten Free
(8)

Shemin's Biryani / Pilau

Shemin’s Biryani/Pilau Spice Blend is a carefully balanced mix of 18 spices that adds warmth, colour and aroma...
Add to cart £4.25

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