The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Biryani with Brown Rice & Mint Cucumber Yoghurt
Our lamb biryani is fragranced with a blend of pasanda spices - black pepper, cumin, coriander & cloves. Fluffy brown rice to soak up all the sauce. Topped with golden brown, jammy caramelised onions. On the side? A cooling cucumber and mint yoghurt.
High protein
6 plants
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 500g lamb mince
- 80g Kale (whole leaf) (Kale (whole leaf))
- 200g baby tomatoes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 midi cucumber
- 1 unwaxed lemon
- 1 handful of fresh mint
- 2 garlic clove
- 2 onion
Nutritional Information
Calories: 569
Protein: 31g
Carbs: 41g
Fat: 29g
Lamb Biryani with Brown Rice & Mint Cucumber Yoghurt
Our lamb biryani is fragranced with a blend of pasanda spices - black pepper, cumin, coriander & cloves. Fluffy brown rice to soak up all the sauce. Topped with golden brown, jammy caramelised onions. On the side? A cooling cucumber and mint yoghurt.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a sieve & a grater
Caramelise the onions
- Finely slice the onions. Finely chop or grate the garlic
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, season with salt and caramelise for 10-15 mins, until softened and deep golden brown. Add a splash of water if they start to burn
Make the cucumber yoghurt
- Meanwhile, pick the mint leaves from the stalks and finely chop. Halve the lemon. Finely grate the cucumber and squeeze out the liquid
- Add the mint, cucumber and yoghurt to the medium bowl. Squeeze in the juice from half the lemon and season with a pinch of salt. Set aside
Build the the biryani
- Roughly dice the tomatoes into 2cm chunks. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the ginger puree, garlic, pasanda spice and tomatoes. Cook for 2-3 mins more
Last bits
- Add the rice to the lamb pan and break it up with a wooden spoon, then stir in the kale and a splash of water
- Cook for 2-3 mins, until the kale has wilted and the rice is piping hot
- Add the juice from the remaining lemon and half the caramelised onion. Season with salt and pepper
Plate up
- Serve the lamb biryani into bowls, topped with the remaining caramelised onion and the cucumber yoghurt
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