Jamie Oliver Leftover Lamb Biryani Recipe

This Jamie Oliver Leftover Lamb Biryani is a vibrant, aromatic dish that’s perfect for turning yesterday’s roast lamb into a showstopping one-pot meal. With layers of fragrant basmati rice, tender spiced lamb, and caramelized onions, this biryani is rich in flavor and surprisingly simple to prepare. It’s the ideal solution for leftovers that feel anything but second-hand.

What is Jamie Oliver’s Leftover Lamb Biryani?

Jamie Oliver’s version of leftover lamb biryani is a layered rice dish that blends cooked basmati rice with spiced leftover lamb, onions, garlic, ginger, and Indian spices. The dish is steamed together to allow the flavors to meld and infuse the rice, giving you a comforting yet celebratory meal in one pot.

Why You Should Try This Recipe

• Transforms Leftovers into a Feast – Lamb never tasted so good
• Fragrant and Flavorful – Uses classic biryani spices
• One-Pot Meal – Less cleanup, more enjoyment
• Customizable Heat and Texture – Make it your own
• Perfect for Meal Prep – Tastes even better the next day

Ingredients Needed to Make Jamie Oliver’s Leftover Lamb Biryani

• Cooked Lamb (400–500g, shredded or chopped)
• Basmati Rice (300g / 1½ cups, rinsed and soaked for 30 mins)
• Onions (2, thinly sliced)
• Garlic (2 cloves, minced)
• Fresh Ginger (1 tbsp, grated)
• Plain Yogurt (½ cup)
• Curry Powder or Garam Masala (2 tsp)
• Turmeric (½ tsp)
• Ground Cumin (1 tsp)
• Cardamom Pods (4, lightly crushed)
• Cinnamon Stick (1 small piece)
• Cloves (2–3)
• Bay Leaf (1)
• Vegetable Oil or Ghee (2 tbsp)
• Fresh Coriander (for garnish)
• Salt and Black Pepper (to taste)
• Optional: Fried Onions, Raisins, Toasted Almonds for topping

Equipment Needed

• Large sauté pan or deep pot with lid
• Saucepan for rice
• Wooden spoon
• Strainer

Instructions to Make Jamie Oliver’s Leftover Lamb Biryani

Step 1: Prepare the rice

Boil basmati rice in salted water with cardamom, cloves, bay leaf, and cinnamon until it’s 70–80% cooked. Drain and set aside.

Step 2: Sauté onions and aromatics

In a deep pan, heat oil or ghee. Add onions and sauté until golden brown and slightly caramelized (10–12 minutes). Remove half for topping. Add garlic and ginger to the pan and cook for another minute.

Step 3: Add spices and lamb

Stir in curry powder, turmeric, and cumin. Add the leftover lamb and yogurt. Stir until the lamb is coated and warmed through. Season with salt and pepper.

Step 4: Layer rice and lamb

Layer the parboiled rice over the lamb mixture in the pan. Top with the reserved caramelized onions. Optionally, sprinkle with raisins or fried onions for texture.

Step 5: Steam the biryani

Cover the pan tightly with a lid or foil. Cook on low heat for 20–25 minutes to let the flavors infuse and the rice finish cooking through steaming.

Step 6: Fluff and serve

Fluff the biryani gently with a fork. Garnish with fresh coriander, and optionally, top with toasted almonds or a squeeze of lemon.

What Goes Well With Jamie Oliver’s Leftover Lamb Biryani

• Cucumber Raita or Mint Yogurt – Cools and balances spices
• Mixed Pickles or Chutney – Adds sweet and tangy notes
• Simple Green Salad – Keeps the meal light and fresh
• Boiled Eggs – For extra protein and richness
• Naan or Chapati – Complements the biryani’s texture
• Lime Wedges – Enhances flavor with citrus brightness

Expert Tips for the Best Leftover Lamb Biryani

• Soak the Rice First – Ensures long, fluffy grains
• Use Yogurt to Tenderize – Adds moisture and depth
• Let It Rest After Cooking – Flavors settle and develop
• Avoid Overmixing – Helps maintain the layered effect
• Use a Non-Stick or Heavy Pan – Prevents burning during steaming

Easy Variations of Jamie Oliver’s Leftover Lamb Biryani

• Add Vegetables – Peas, carrots, or spinach work well
• Make It Spicy – Include green chilies or chili powder
• Add Saffron Milk – Drizzle over the top layer for color and aroma
• Top with Cashews or Almonds – For added crunch
• Use Chicken or Beef Leftovers – Works with other meats too

Best Practices to Store Leftovers

• Cool Completely and Refrigerate – Store in an airtight container for up to 3 days
• Freeze for Longer Storage – Up to 2 months in freezer-safe containers
• Reheat Gently – Add a splash of water when microwaving or steaming
• Avoid Repeated Reheating – To maintain rice texture
• Garnish Fresh – Add coriander or yogurt after reheating

Nutrition Value (per serving, based on 4 servings)

• Calories: ~520
• Protein: ~28g
• Fat: ~18g
• Carbohydrates: ~55g
• Fiber: ~5g

FAQs

Can I use cold lamb straight from the fridge for biryani?

Yes. Just make sure to heat it through with the spices and yogurt before layering with the rice to ensure even cooking and flavor.

What rice is best for lamb biryani?

Long-grain basmati rice is ideal. It stays fluffy and separates when properly soaked and parboiled.

Can I make lamb biryani in advance?

Absolutely. Prepare the full dish, cool it, and store it in the fridge. Reheat gently in the oven or microwave, covered, with a splash of water to prevent drying out.

How do I avoid mushy biryani rice?

Don’t overcook the rice during the parboiling step. Cook only 70–80%, then finish it with steaming to keep the grains intact.

Final Words

Jamie Oliver’s Leftover Lamb Biryani is a brilliant way to give your lamb leftovers new life. Full of aromatic spices and satisfying textures, it’s a dish that feels special yet is incredibly practical.

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