Dairy-Free Lamb Biryani
Experience the irresistible allure of Dairy-Free Lamb Biryani, a fragrant and richly layered dish that brings the classic Indian favorite to life without dairy. Tender chunks of lamb shoulder are marinated in a medley of warming spices, infused with creamy coconut milk, and slow-cooked to perfection. Basmati rice, delicately parboiled, is layered atop the lamb and topped with fresh cilantro, mint, and saffron, creating a symphony of flavors and textures. This recipe swaps traditional yogurt for coconut milk, making it a dairy-free delight while retaining the authentic essence of biryani. Garnished with golden, caramelized onions and infused with whole spices like green cardamom, cloves, and cinnamon, this dish is a show-stopping centerpiece for any occasion. Ready in just 90 minutes, it serves up six hearty portions of bold, aromatic flavor. Perfect for those seeking a gluten-free, dairy-free dinner packed with spice and tradition!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Lamb shoulder, boneless, cut into chunks
- 1 cup Coconut milk
- 4 tablespoons Vegetable oil
- 2 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 6 Green cardamom pods
- 8 Cloves
- 1 2-inch Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 1 pinch Saffron strands
- 3 tablespoons Warm water
- 4 cups Water
- 2 Whole green chilies
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. Drain before using.
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked rice. Cook until the rice is 70% cooked, about 6-7 minutes. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown and caramelized, about 10-12 minutes. Remove half of the onions and set them aside for garnish.
Add another 2 tablespoons of vegetable oil to the pot. Add the minced garlic, ginger, cardamom pods, cloves, cinnamon stick, bay leaves, and cumin seeds. Sauté for 2-3 minutes until fragrant.
Add the lamb chunks to the pot and cook until browned on all sides, about 10 minutes.
Stir in the ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon of salt. Cook for 2 minutes to let the spices toast slightly.
Pour in the coconut milk and bring to a simmer. Cover the pot and let the lamb cook on low heat for 20-25 minutes, until tender.
Soak the saffron strands in 3 tablespoons of warm water and set aside.
Once the lamb is cooked, spread the partially cooked rice evenly over the lamb in the pot.
Sprinkle the chopped cilantro, mint, and whole green chilies over the rice, and drizzle the saffron water on top.
Cover the pot tightly with a lid, reduce the heat to the lowest setting, and let it simmer for another 15-20 minutes until the rice is fully cooked and absorbs all the flavors.
Gently fluff the biryani with a fork, being careful to mix the ingredients without breaking the rice.
Garnish with the reserved fried onions before serving.
Serve hot and enjoy the rich flavors of Dairy-Free Lamb Biryani.
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 44.8 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 4466 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
