Spiced Iraqi Lamb Biryani with Saffron-Infused Basmati Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A fragrant biryani blending tender lamb pieces with saffron-tinged basmati rice and a symphony of Middle Eastern spices. This middle eastern-inspired lamb ready in about 115 minutes pairs basmati rice, rinsed, large onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 2 cups basmati rice, rinsed
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon ginger paste
• 1/2 cup plain yogurt
• 4 tablespoons vegetable oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon saffron threads
• 2 tablespoons hot water
• 2 1/2 cups chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds

Instructions

1. Step 1: Soak 1/4 teaspoon saffron threads in 2 tablespoons hot water and set aside to release color and aroma for 10 minutes.
2. Step 2: Heat 4 tablespoons vegetable oil in a heavy pot over medium heat. Add 1 large thinly sliced onion and sauté for 10 minutes until deep golden brown and caramelized, stirring frequently.
3. Step 3: Add 4 minced garlic cloves and 1 tablespoon ginger paste, cooking for 2 minutes until fragrant.
4. Step 4: Stir in 1.5 pounds lamb shoulder cubes, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Brown lamb for 8-10 minutes, stirring occasionally.
5. Step 5: Add 1/2 cup plain yogurt, mix well, cover, and reduce heat to low. Simmer lamb for 45 minutes until tender.
6. Step 6: Meanwhile, rinse 2 cups basmati rice until water runs clear and soak in cold water for 20 minutes, then drain.
7. Step 7: To the lamb pot, gently spread the drained rice evenly over the meat without stirring. Pour 2 1/2 cups chicken broth mixed with saffron water over the rice.
8. Step 8: Cover pot tightly with a lid or foil and cook over very low heat for 25 minutes until rice is fluffy and liquid is absorbed.
9. Step 9: Remove from heat and let rest covered for 10 minutes. Fluff rice gently with a fork and sprinkle 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds on top before serving.