This Slow Cooker Lamb Biryani by Olivia Andrews from her Whole Food Slow Cooked cookbook is a delicious Indian meal that you can prep easily using lamb neck, red onions, ginger, garlic, cinnamon sticks, and turmeric.

To make Lamb Biryani in your slow cooker or crockpot, start by browning the lamb and sautéing the spices and onions. Combine all ingredients in the cooker and let it simmer for 6 hours on low.

This recipe brings the authentic taste of Indian cuisine right into your kitchen.

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Slow Cooker Lamb Biryani Ingredients

• 2 tbsp of grapeseed or rice bran oil
• 750 g (1 lb 10 oz) of lamb neck, cut into 2 cm (¾ in) pieces
• 40 g (1½ oz) of ghee or butter
• 2 small red onions, halved and thinly sliced
• 3 tbsp of finely grated ginger
• 6 cloves of garlic, finely chopped
• 2 cinnamon sticks
• 1½ tsp of ground turmeric
• 2 tsp of garam masala
• 1 tsp of ground chilli
• 2 tsp of cracked green cardamom pods
• 2 tomatoes, halved, coarsely grated, skins discarded
• 50 g (1¾ oz) of raisins
• 130 g (4¾ oz/½ cup) of Greek-style yoghurt
• 400 g (14 oz/2 cups) of basmati rice
• ½ tsp of saffron threads, soaked in 2 tsp of hot water
• Roasted cashews, mint leaves, and coriander (cilantro) sprigs, for garnish

How To Make Slow Cooker Lamb Biryani

1. Heat the oil: Pour 2 tablespoons of grapeseed or rice bran oil into a large, heavy-based frying pan over medium-high heat. Season the lamb neck pieces with salt and sear them for about 5 minutes until browned on all sides.
2. Transfer the lamb: Move the browned lamb from the frying pan into the slow cooker, making sure to retain all the flavorful juices.
3. Prepare the spice base: In the same frying pan, melt 40 grams of ghee or butter. Sauté the sliced red onions, grated ginger, and chopped garlic until they start to soften.
4. Add spices to the pan: Stir in the cinnamon sticks, ground turmeric, garam masala, ground chilli, and 1 teaspoon of cracked green cardamom pods. Cook for about 5 minutes until the mixture is fragrant and the spices are toasted.
5. Combine ingredients in slow cooker: Transfer the cooked spice mixture to the slow cooker. Add grated tomatoes, raisins, and Greek-style yoghurt, mixing well to combine all the ingredients thoroughly.
6. Cook the mixture: Set the slow cooker to low and let it cook for 6 hours, allowing the lamb to tenderize and the flavors to meld together perfectly.
7. Cook the rice: About 30 minutes before the lamb is done, boil the basmati rice in salted water with the remaining teaspoon of cardamom pods until tender, about 20-25 minutes. Drain and divide into two portions, mixing one portion with the saffron threads soaked in hot water.
8. Assemble the biryani: Layer half of the plain rice on a large serving platter, top with the saffron-infused rice, then add the lamb mixture, and cover with the remaining plain rice. Garnish with roasted cashews, fresh mint leaves, and coriander sprigs.

How do I ensure the biryani rice doesn’t become sticky?

To prevent the rice from becoming sticky, rinse it under cold water until the water runs clear before cooking. This removes excess starch from the surface of the rice grains.

Recipe Tips

• Reduce spice levels: If you prefer less heat, simply halve the amount of ground chili used in the recipe to maintain flavor while cutting the spice.
• Roast spices first: To enhance the fragrance, dry roast garam masala and cardamom pods before adding them to your dish, deepening the overall flavors.
• Soak the rice: Prevent your basmati rice from becoming mushy by soaking it for 30 minutes prior to cooking, which helps the grains stay separate and elongate better.
• Marinate the lamb: For extra tender lamb, marinate the meat overnight in Greek-style yogurt mixed with a bit of turmeric and garam masala.

Recipe Variations

• Use different meats: Substitute lamb with chicken thighs or beef chunks, adjusting the cooking time to make sure the meat cooks through and remains tender.
• Try a vegan version: Replace lamb with chunks of potatoes, carrots, and bell peppers, using coconut yogurt instead of Greek-style for a vegan-friendly version.
• Add nuts for texture: Sprinkle toasted almonds or pine nuts over the biryani before serving to add a crunchy texture and a nutty flavor.
• Experiment with rice types: Try using jasmine or long grain rice instead of basmati to explore different textures and subtle flavor differences in your biryani.

What To Serve With Lamb Biryani

Serve your Lamb Biryani with cucumber raita, Mango Curry, papadums, saffron-infused cauliflower, and Rosemary Bread.

You can also pair it with roasted Brussels sprouts or a zesty lime and onion salad.

How To Store Leftover Lamb Biryani

In The Fridge:

Store leftover Lamb Biryani in an airtight container to keep it fresh. It’s important to cool the biryani to room temperature before refrigerating to prevent moisture build-up. I always make sure to consume it within 3 to 4 days for the best flavor and safety.

In The Freezer:

Place the cooled biryani in freezer-safe containers or heavy-duty freezer bags. Make sure to squeeze out as much air as possible to prevent freezer burn. Use within 2 months for optimal taste.

How To Reheat Leftover Lamb Biryani

Reheat your leftover Lamb Biryani slowly to retain its moisture. I suggest covering it with a lid and reheating it over low heat on the stovetop, stirring occasionally to ensure even heating.

If using a microwave, cover it and use a medium setting to avoid drying it out.

Check out More Slow Cooker Recipes:

• Bored of Lunch Butter Chicken Curry
• Slow Cooker Red Lentil Dhal
• Slow Cooker Apricot Chicken Curry