Gluten-Free Lamb Biryani
Indulge in the aromatic delights of this Gluten-Free Lamb Biryani, a vibrant and flavorful dish that combines tender lamb cubes, fragrant basmati rice, and a medley of spices. Perfectly suited for gluten-free diets, this recipe ensures every ingredient—from the yogurt to the biryani masala—is carefully selected to be gluten-free. The lamb is marinated in yogurt and spices for enhanced depth of flavor, while the rice is infused with saffron and layered atop the succulent meat, creating a feast for the senses. Finished with fried onions, fresh cilantro, and mint, this biryani is slow-cooked to perfection, allowing the rich spices to meld beautifully. Whether you're hosting a dinner party or craving an authentic Indian meal, this dish promises a satisfying and hearty experience that's sure to impress.
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Recipe Information
Ingredients
- 2 cups Basmati rice, rinsed and soaked
- 1 pound Lamb shoulder, cut into cubes
- 1 cup Plain yogurt (ensure gluten-free)
- 2 large Onion, sliced thinly
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Biryani masala (ensure gluten-free)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 3 tablespoons Ghee
- 4 pieces Whole cloves
- 3 pieces Whole cardamom pods
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 4 cups Water
Instructions
Rinse and soak basmati rice in cold water for 30 minutes. Drain and set aside.
In a bowl, mix yogurt, biryani masala, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon salt. Add lamb cubes to this mixture and marinate for at least 30 minutes, preferably 1-2 hours.
Heat 1 tablespoon of ghee in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.
Add the whole cloves, cardamom pods, cinnamon stick, and bay leaves to the pot. Stir for 30 seconds until fragrant.
Add the marinated lamb to the pot. Cook until the lamb is browned and cooked through, about 15-20 minutes.
Meanwhile, bring 4 cups of water to a boil in a separate pot, add remaining salt, and cook the drained rice until it is 70% cooked. Drain the rice and set aside.
Dissolve saffron strands in warm milk and set aside.
Once the lamb is cooked, sprinkle half of the cilantro and mint leaves over it. Layer the partially cooked rice on top of the lamb evenly.
Drizzle saffron milk and melted ghee over the rice layer. Garnish with the reserved fried onions, and remaining cilantro and mint leaves.
Cover the pot with a tight-fitting lid or seal with foil to create a steam. Cook on low heat for 20 minutes to allow flavors to meld.
Let the biryani sit off the heat for 5 minutes before serving. Gently mix the layers and serve hot.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 33.9 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1110 mg | 85% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3660 mg | 78% | |
*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.
