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Lamb Biryani Rolls Recipe

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Lamb biryani rolls wrap warmly spiced lamb, fragrant basmati rice, fresh herbs, crunchy vegetables, and cooling sauce inside soft flatbreads. They are a flavorful handheld meal and an excellent way to transform leftover biryani into something new.

Ingredients

  • Boneless lamb, cut into small pieces or minced
  • Basmati rice
  • Flatbreads, wraps, or roti
  • Onion, thinly sliced
  • Garlic, minced
  • Fresh ginger, grated
  • Biryani masala
  • Ground cumin
  • Ground coriander
  • Ground turmeric
  • Chilli powder
  • Plain yogurt
  • Fresh cilantro, chopped
  • Fresh mint, chopped
  • Fresh lemon or lime juice
  • Cucumber, thinly sliced or shredded
  • Tomato, finely chopped
  • Cooking oil or ghee
  • Salt
  • Black pepper
  • Mint chutney or raita, for serving

Instructions

  1. Rinse the basmati rice until the water runs mostly clear, then cook according to the package directions until tender and fluffy. Set aside.
  2. Heat the cooking oil or ghee in a large skillet over medium heat.
  3. Add the sliced onion and cook until soft and deeply golden.
  4. Add the garlic and ginger and cook briefly until fragrant.
  5. Stir in the biryani masala, cumin, coriander, turmeric, and chilli powder and cook briefly to release their aromas.
  6. Add the lamb and cook until browned, stirring to coat it thoroughly with the spices.
  7. Stir in some of the plain yogurt and season with salt and black pepper.
  8. Continue cooking until the lamb is tender and the sauce has reduced enough to cling to the meat. Add a small splash of water if necessary to prevent the spices from catching.
  9. Gently fold some of the cooked basmati rice into the lamb along with chopped cilantro and mint, keeping the mixture relatively dry.
  10. Warm the flatbreads until soft and flexible.
  11. Spread a little mint chutney or raita down the center of each flatbread.
  12. Spoon the lamb biryani mixture over the sauce and top with cucumber, tomato, extra herbs, and a squeeze of fresh lemon or lime juice.
  13. Fold in the sides of each flatbread and roll tightly around the filling.
  14. Serve immediately while the lamb and rice filling is warm.

Notes

  • Use basmati rice for fragrant, separate grains that complement the spiced lamb.
  • Keep the lamb and rice filling fairly dry and avoid excessive sauce to prevent the flatbreads from becoming soggy.
  • For extra heat, add sliced green chilli to the lamb or drizzle chilli sauce over the filling.
  • Add shredded lettuce, red onion, cucumber, or crispy fried onions for extra crunch.
  • For a creamier roll, add extra raita, garlic yogurt, or a homemade mint-and-yogurt sauce.
  • Chicken can replace the lamb for a lighter variation, while chickpeas, paneer, or roasted vegetables can be used for a meat-free version.
  • Leftover lamb biryani can be reheated thoroughly and used directly as the filling.
  • Store leftover lamb and rice filling separately from the flatbreads, vegetables, herbs, and sauces in the refrigerator for up to 3 days.
  • Reheat the filling thoroughly in a skillet or microwave, adding a splash of water if the rice seems dry.
  • Assemble the rolls immediately before serving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/lamb-biryani-rolls-recipe/