Skinny lamb biryani

Healthy takeaway recipe for 2 people, takes only 20 mins; recipe has cauliflower florets, turmeric, cardamom pod, fennel seed, black onion seed, rapeseed oil, onion, ginger, red chilli, garlic cloves, ground cumin, ground coriander, lamb, chopped tomatoes, bouillon, flaked almond, pomegranate seed and mint leaf.

Skinny lamb biryani

Skinny lamb biryani

Recipe by Chef Soomro Course: Healthy takeaway


Prep time

15 mins


  • Chopped Tomatoes: 200g can chopped tomatoes
  • Turmeric: 1/2 tsp turmeric
  • Red Chilli: 1 red chilli, deseeded and finely chopped
  • Onion: 1 large onion, finely chopped
  • Garlic Cloves: 2 garlic cloves, thinly sliced
  • Ground Cumin: 1 tsp ground cumin
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Ginger: 1 tbsp finely chopped ginger
  • Lamb: 200g very lean lamb steak, cut into bite-sized pieces
  • Ground Coriander: 1 tsp ground coriander
  • Cauliflower Florets: 350g cauliflower florets
  • Fennel Seed: 1/2 tsp fennel seeds, lightly crushed
  • Flaked Almond: 15g toasted flaked almonds
  • Pomegranate Seed: 50g pomegranate seeds
  • Cardamom Pod: 3 cardamom pods, lightly crushed
  • Mint Leaf: handful small mint leaves
  • Black Onion Seed: a few pinches of black onion seeds or nigella seeds
  • Bouillon: 1 tsp bouillon


  1. Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.
  2. For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more.
  3. Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.
  4. Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.