Lamb Biryani Rolls


  • 1/2 cup (100g) basmati rice (to give about 1 1/2 cups cooked rice)
  • 2 eggs
  • 400g lamb mince
  • 1 teaspoon garam masala (Indian spice mix)
  • 1/2 teaspoon ground turmeric
  • Pinch of ground cardamom
  • 1/2 onion, finely chopped
  • 2 teaspoons finely grated ginger
  • 3 sheets frozen puff pastry, thawed, halved
  • 2 teaspoons nigella seeds (optional)
  • Mango chutney & salad leaves, to serve


  • Cook rice as normal then drain and refresh under cold water. Set aside.
  • Lightly beat 1 egg in a bowl, then add lamb, spices, onion, ginger, and cooled rice.
  • Season and combine well. Lightly beat the remaining egg in a separate bowl.
  • Divide the lamb mixture among pastry sheets, forming a log along one short side.
  • Brush the far edge of the pastry with beaten egg, then roll up to enclose.
  • Place rolls, seam­side down, on the tray then brush with egg and scatter with nigella seeds, if using.
  • Bake for 25­30 minutes until pastry is golden and cooked through. Serve with mango chutney and salad.