A better lamb biryani… in a RICE COOKER? | Marion’s Kitchen

Convenience: gotta love it. If there’s a shortcut, technique or kitchen trick that’s going to deliver on flavour but save on hassle, I’m all for it. So let’s explore. Can you make a lamb biryani… in a rice cooker? TOTALLY. Here’s the recipe.
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Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

16 Replies to “A better lamb biryani… in a RICE COOKER? | Marion’s Kitchen”

  1. Mutton is the best meat for biryani, and the way to stop it catching on the bottom is to put a flat griddle or tawa used for making chapatis, under the pan. This spreads the heat evenly.

  2. What if you put the stove pot in the oven for a more even heat? Just a thought … 😉

  3. I have a rice cooker at home, I’m going to try this recipe tonight! Off we go to get some grocery ❤❤❤

  4. To overcome that sticky, burnt bottom in the pot, cook the lamb as normal then transfer the curry into another pot that has thinly sliced eggplant at the bottom, which will prevent the black, burnt sticky stuff at the bottom of the pot. The purpose og the sliced eggplant is to keep the lamb curry and rice of the bottom of the pot but still cook the biryani.

  5. Me thinks putting the Dutch oven in the oven would have been a more fair fight. Heat from all directions vs heat from one just isn’t fair.

  6. I can't wait to try this. I love your recipes. I've learned so much from your channel ❤❤❤

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