Easy slow cooker lamb biryani recipe

Last Updated on 22 May 2024 by cooksimply

One of the most popular recipes on Cook Simply is my slow cooker chicken biryani. It’s an easy meal to throw together in one pot that the whole family can enjoy – perfect for midweek meals or for when you want a homecooked meal without the fuss. Plus depending on whether you like spicy food or prefer it to be milder, it’s easy to adapt to taste. 

So after this recipe’s success, I decided to do a slow cooker lamb biryani version. And the results are fantastic. Now, my family are torn between which one they prefer. While the method for this lamb biryani is similar, I use different spices and ingredients to try and mirror the authentic taste of lamb biryani that you get in Indian restaurants. 

This mouthwatering dish combines succulent lamb pieces with aromatic spices including green cardamom, bay leaves and fragrant basmati rice. Best of all, it’s incredibly simple to make, thanks to the magic of the slow cooker. And anyone who’ll try it will be really impressed with the marriage of flavours. 

Is this an authentic Indian lamb biryani?

While authentic Indian food has complex different flavours and spices – and in the case of authentic lamb biryani, you’ll find layers of rice, herbs and caramelised onions, as well as saffron-infused lamb, this is my easy alternative. So no, it’s not the real deal by any means, however, when you combine lamb with chopped onion, spices and fluffy rice you’re onto a winner. It’s a good biryani and a comforting and tasty meal – and one, I hope you’ll make time and time again. 

Why I love my slow cooker

One of the greatest joys of using a slow cooker is the convenience it offers. With minimal effort, you can create dishes that taste like they’ve been simmering for hours, all while you go about your day. This makes slow cooker lamb biryani recipe the perfect choice for busy people or families, who don’t want to slave over a hot stove for hours. That’s why I use my slow cooker a lot – and it’s a cooking process where I get great results every single time. Tender meat and flavours that have infused over several hours. Plus, with energy costs on the high side, a slow cooker uses very little – on average, it draws about the same amount of energy as a standard light bulb. 

What lamb should I use?

For slow cooker lamb biryani, you’ll want to use cuts of lamb that are suitable for slow cooking and will become fall-apart tender as they cook for many hours. Here are some lamb cuts that work well. I have used all these for this recipe and think they’re all great. So depending on what is available to you and your budget, the choice is yours. 

Boneless lamb shoulder – This cut is really tasty and becomes tender with long, slow cooking, making it perfect for biryani. I also find this the best value for money.

Lamb leg steaks –  If you’re looking for a leaner piece of meat than lamb shoulder, then leg steaks work well in the slow cooker. It has a slightly different texture but is equally delicious.

Lamb neck fillets – One of my favourite cuts of lamb, it’s a little fatty and has lots of connective tissue, which breaks down during cooking, adding richness to the dish.

Ingredients for lamb biryani in a slow cooker

• lamb of your choice cut into large chunks

• garlic cloves

• ginger purée or grated fresh ginger

• turmeric

• garam masala

• cardamom pods deseeded and ground. I use a pestle and mortar but you can also use a rolling pin

• chilli powder

• salt

• lime juice

• Greek yoghurt

• large onion

• lamb stock pot or stock cube

• dried curry leaves

• frozen spinach, defrosted and excess moisture removed

• basmati cooked rice pouches

• Fresh coriander leaves, for serving
  

How to make this slow cooker lamb biryani recipe

Marinate the lamb

In a bowl, combine the cubed lamb with yoghurt, minced garlic,  ginger, ground turmeric, garam masala, chilli powder, cardamom, lime juice and a large pinch of salt. Mix well to ensure the lamb is evenly coated in the marinade. Cover the bowl and refrigerate for at least one hour, or ideally overnight, to allow the flavours to really develop and the yoghurt to tenderise the meat.

Slow cook to perfection

Once the lamb has marinated, add the lamb mixture to the slow cooker pot alongside the chopped onion [there’s no need to fry or brown the onions first], curry leaves and stock pot/stock cube. Cover and cook the marinated meat on a high heat for 4-5 hours, and around 30 minutes before adding the frozen spinach and the cooked rice and combining well. Cook for a further 5-10 minutes until the rice is piping hot.  Cooking time varies on the strength of your slow cooker, however, you’ll know when the lamb is cooked when it’s tender. 

Serve and garnish

Once the lamb biryani is cooked to perfection, garnish it with fresh coriander/cilantro leaves for an extra burst of flavour and texture. Serve hot with lime wedges on the side for a refreshing citrusy kick, and a dollop of yoghurt. If you’re making this for special occasions, or to family and friends, transfer the lamb biryani to a serving dish or deep casserole dish. 

I like to add some poppadoms, too. Break some pieces to scoop up the biryani – don’t knock it until you try!

Alternative ingredients

• If you don’t have frozen spinach, you can use cooked fresh spinach
• For an extra added depth of flavour of spices – throw in a cinnamon stick, too
• I like to use cooked basmati rice pouches because it’s easy, but you can also use leftover cold rice or cook rice from scratch to add to this meat dish
• If you don’t have limes, you can substitute them with lemon juice

Tips for making the best slow cooker biryani lamb

– Marinating the lamb for a decent length of time is the best way to get the best flavour – I prefer to do it overnight, but if you’re short on time, try to marinade for a least an hour or so before cooking. 

– If you prefer a spicier biryani, feel free to adjust the amount of chilli powder to suit your taste preferences or you can even chop some green chillies and add to the marinade. 

– Make sure to remove as much excess moisture from the defrosted/cooked spinach before adding to the slow cooker biryani. 

– There will be quite a lot of liquid once the cooked meat begins to release juices, but don’t worry this will soak into the rice once added and enhance the flavour.

How to store leftovers

Leftover lamb biryani tastes even better a few days later! Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave for around 3-5 minutes on high. 

Easy recipes don’t get better than this. Slow cooker lamb biryani will become a family favourite. Whether you’re cooking for a crowd or simply craving a comforting meal at home, this easy-to-make dish is guaranteed to please everyone. 

Other slow cooker recipes you might like

Slow cooker doner kebab

Slow cooker chicken chow mein

Slow cooker chicken tikka masala

Slow cooker chicken biryani

Slow cooker bolognese

Slow cooker beef curry

Slow cooker Chinese chicken curry

Slow cooker lamb biryani

5 from 3 votes

This is a delicious slow cooker version of lamb biryani. Pieces of lamb are marinated in yoghurt and spices then slow cooked to perfection with rice and spinach.

Servings 4

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 600 g boneless lamb cut into 1.5cm cubes choose from leg steaks, shoulder or neck fillets
• 5 garlic cloves peeled and finely chopped or crushed
• 1 tablespoon ginger paste or purée
• 1/2 teaspoon ground turmeric
• 1 tablespoon garam masala
• 3 cardamom pods deseeded and ground
• 1 teaspoon chilli powder or more if you want it spicier
• 1 teaspoon of salt
• Juice of 1/2 lime
• 4 tablespoons Greek yogurt
• 1 large onion peeled and finely chopped
• 1 lamb stock pot
• 5 fresh or dried curry leaves
• 200 g frozen spinach defrosted and excess moisture removed
• 2 x 250g microwave basmati rice pouches
• Fresh coriander for serving.

Instructions

 

• Add the lamb to a large bowl with the garlic, ginger, and spices - turmeric, garam masala, cardamon, chilli powder and salt. Add the lime juice and yoghurt.
  
• Mix until the lamb is coated with the marinade. Cover and refrigerate for a minimum of one hour, but preferably overnight, so the flavours infuse and the yoghurt makes the lamb tender.
  
• Add the onion, marinated lamb, stock pot and curry leaves to the slow cooker pot. Cover and cook on the high setting for 4-5 hours until the meat becomes tender.
  
• Around half an hour from serving, add the spinach and stir through gently.
  
• Loosen the rice in the packets with your fingers, then open the packet and stir through the lamb mix, making sure all the rice soaks up the sauce. Continue to cook for a further 5-10 minutes until piping hot.
  
• Serve and sprinkle with fresh coriander or a dollop of yoghurt on top.
  

Nutrition

Calories: 580kcal

Author: cooksimply

Calories: 580kcal

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Did you make this slow cooker lamb biryani?

Please let me know if you made this recipe. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.