Indian Spiced Biryani Rice

By Jayshri Ganda and Laxmi Ganda

indian spiced rice
A one pot wonder. Biryani is an Indian dish that includes rice and either lamb, chicken or vegetables infused with beautiful spices and served with a yoghurt sauce. Known as the ‘royal’ dish amongst all the exotic rice dishes.


Serves 4

Prep Time 10 minutes

Cook Time 1 hour



2 tablespoons oil

6 whole cloves

1/2 cinnamon stick, broken

1 whole star anise, broken

1 medium onion, chopped

2 tablespoons clarified butter, melted

1 tablespoon fresh green chilli, minced

1 teaspoon fresh garlic, minced

1 teaspoon fresh ginger, minced

2 teaspoons salt

3/4 teaspoon turmeric powder

1/2 teaspoon garam masala

500gms lamb shoulder chop, diced *

1 large potato, 1cm sized cubes

2 1/2 cups water

1/4 cup tomatoes, blended, tinned or fresh

1 cup long grain rice

1/2 cup orange lentils


* Substitute: chicken or vegetables



  1. Heat oven to 180°C fan bake. In a large saucepan heat oil on a medium heat. Add cloves, cinnamon and star anise for 1 minute or until darkened. Add onions and cook for 3-5 minutes or until browned.
  2. Add clarified butter, chilli, garlic, ginger, salt, turmeric and garam masala. Stir paste to infuse masala. Add meat and potatoes, simmer for 7-10 minutes on medium heat.
  3. Add water and tomatoes, simmer for 6 minutes. Add rice and lentils. Simmer for a further 15 minutes, stirring occasionally. Empty into a casserole dish, and cover with foil. Bake on 180°C for 20 minutes or until rice has cooked.
  4. Serve hot with yoghurt sauce or try cucumber dip.


This recipe is an extract from A LITTLE BIT OF THIS, A LITTLE BIT OF THAT A GUJARATI INDIAN COOKBOOK FROM AOTEAROA by Jayshri Ganda and Laxmi Ganda, RRP $55.00 AUD or $69.00 NZD available here: 

a little bit of this a little bit of that book cover



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