Chalmar Farm kitchen | LAMB BIRYANI


Serves 4-6 | 2 Hours 45 Mins | Medium
Around the World Traditional

Biryani is altogether a complete meal in a bowl, consisting of rice and meat. Its colourful appearance, rich garnishing, great aroma and mouth-watering taste makes it more tempting.

Tasty masala and juicy meat are the showstoppers, and they establish the taste of the biryani.

What you’ll love: Lamb Biryani is a delicious and filling meal – everyone will enjoy it!


  • What you will need:
  • 40 g Ghee or butter
  • 2 Onions thinly sliced
  • 1kg CHALMAR boneless leg of lamb, cut into 3 cm cubes
  • 250 ml Double-cream yoghurt or buttermilk.
  • 4 Potatoes peeled, cut into cubes
  • 1 Large tomato, grated
  • 50 g Biryani spice mix*
  • A few strands of saffron soaked in 60 ml of hot water
  • 500 ml Rice
  • Salt
  • 250 ml Lentils
  • 10 ml Turmeric
  • 5 ml Cumin seeds
  • 125 ml Avocado oil or other oil
  • 250 ml Water
  • Serve with:
  • Yoghurt, tomato and coriander sambal

How to make the Lamb Biryani:

In a frying pan, heat ghee or oil. Fry the sliced onions until golden brown. Drain on absorbent kitchen paper and set aside.

Marinade the meat with the yogurt, potatoes, ¾ of the fried onions, tomatoes, spices and saffron and leave to marinate for 1-2 hours.

In a medium-sized saucepan, over medium heat, bring 1l of water to boil. Add rice and salt. Simmer for 10 minutes. After 10 minutes the rice should be half cooked, drain and set aside.

In another medium-sized saucepan, over medium heat, bring 750 ml water to boil. Add lentils, 2,5 ml salt and the turmeric. Simmer for 25 minutes. Drain water and set aside.

Preheat the oven to 180’C

In a heavy ovenproof pan, sprinkle a handful of lentils and spread the meat evenly on the bottom of the pan. Spread the balance of the lentils over the meat. Spread the rice over the lentils. Mix cumin seeds, oil and remainder of the onions. Spread evenly on top of the rice. Lastly, sprinkle 250 ml water over the rice and seal with lid.

Place the pan over heat for approx. 10 minutes. As soon as it sizzles, place the pan in the oven for 2 hours.

Remove the pan from the oven and stir the biryani with a metal spoon to mix the rice and meat together. Transfer the biryani to a serving dish and garnish with coriander.

Chalmar Farm Kitchen advice:

If you don’t have yogurt, squeeze lemon juice or vinegar into a cup of milk to make it curdle.

Use white Basmati rice if you prefer. It does cook faster, so adjust the cooking time.

Add a few drops of rosewater and lemon juice to your saffron water.

*We used the spice mix of “Tasty samoosas and Spice” in the Doringkloof shopping centre, Centurion.