LAMB BIRYANI RECIPE | Easy Leftover Roast Lamb Rice Dish — Cooking With Pops Ep. 53

Lamb Biryani Recipe made using easy leftover roast lamb in this Cooking With Pops Ep. 53 — a fragrant, flavorful homemade rice dish packed with spice and aroma.

Welcome back to Cooking With Pops! In this final episode of our lamb mini-series, Chef Pops transforms the last portion of our slow-roasted lamb into a beautiful, aromatic Lamb Biryani that’s rich, colourful, and deeply satisfying.

This recipe shows how simple it is to repurpose leftover roast lamb into a restaurant-quality biryani with layers of spiced rice, tender meat, and bold flavours. Whether you’ve made biryani before or this is your first time, Chef Pops breaks it down into easy, approachable steps.

In this episode, Chef Pops demonstrates:
✔️ How to build flavour using spices, aromatics, and herbs
✔️ How to prepare fluffy, perfectly cooked rice
✔️ How to layer the biryani for the best texture
✔️ How to use leftover lamb without compromising taste

This lamb biryani is:
🔥 Fragrant, colorful, and comforting
🔥 Perfect as a main dish
🔥 A delicious use of leftover roast lamb
🔥 The perfect finale to our lamb mini-series

Check out Chef Pops Website: https://www.chefpops.ca

If you’ve watched Episodes 50 (Lamb Roast), 51 (Lamb Pasta), and 52 (Lamb Samosas), this final recipe shows just how far one roast can go — three unique meals PLUS this beautiful biryani finale!

👇 Comment below:
Have you made biryani at home? What spices or ingredients do you like to add?

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❤️ Thank you for watching and enjoying this lamb mini-series!

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Lamb Biryani Recipe

Ingredients:

1.25 lbs. of cooked lamb roast
2 mugs of basmati rice
1 large onion
3 medium potatoes
2 cups of corn oil (one for rice, one for mix)
1 table spoon of tamarind and jaggary sauce
1 table spoon coriander paste
1 table spoon hot mustard
1 table spoon ground coriander
1 table spoon ground cumin
1 table spoon garam masala (equal mix of black pepper, cloves & cinnamon)
1 table spoon chopped ginger
1 table spoon garlic paste
1 tea spoon black pepper
2 tea spoons salt (one for rice, one for mix)
1 tea spoon ground cardamom
5 mugs of any type of broth (4 mugs for rice, 1 mug for mix)

Method:

Begin this recipe by cutting the onion into small pieces. Then peel and cut medium potatoes into 4 pieces each. Cut lamb into bite size pieces.

Next take a pot and prepare rice. Add 2 mugs of rice and wash it 3 times till most of the starch is removed. Add 4 mugs of broth and start cooking it on medium high heat. Add one cup of oil plus a tea spoon of salt in it. Let it boil till you see the water reduces and the bubbles of water are seen at the surface of the rice. At this point remove it off the stove as we will finish cooking it later.

Side by side while rice is cooking, start cooking in another large pot on high heat by putting one cup of corn oil in it. When the oil gets hot put chopped onion in it and keep stirring. As the onion cooks for a few minutes add potatoes in the pan and fry them with the onion. Keep frying together for a few more minutes until the onion turns darker brown colour. At this point drop the temperature to medium and add about a cup of broth to the mix. Cover it with a lid and let it cook for about six minutes. At this time take the lid off and you can start to add spices. Add a tea spoon of salt, black pepper, garlic paste, chopped ginger, coriander paste, coriander powder, hot mustard, tamarind and jaggary sauce, garam masala, cumin powder and keep stirring. Now add all the pre- cut lamb pieces in the pot and mix everything well. Reduce the heat to minimum and cover the pot. Cook approximately 5 minutes or until all the water in this mix is reduced to very minimum.

At this point take the lid off the pot containing the lamb mix. Take the pot with rice and empty it on top of the lamb mix and spread it even. Cover the pot and let it cook on low heat for about 10 minutes. The rice will finish cooking with the steam in the pot.

The biryani is now ready to eat. Take out rice from top in a plate and then add biryani masala from the bottom of the pot and enjoy the fruits of your labor.

Chef Pops


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