Lamb Biriani
Transport your taste buds to the heart of South Asian culinary tradition with this aromatic Lamb Biryani recipe, a feast of tender, spiced lamb and fragrant basmati rice layered with saffron, fresh herbs, and rich spices. Perfectly balanced with a blend of warming cinnamon, cardamom, and cloves, this classic dish delivers bold and savory flavors in every bite. A slow-cook "dum" method locks in the intricate layers of taste, while a final drizzle of milk and lemon juice adds a subtle richness and zest. This showstopping meal, complete with golden caramelized onions and a vibrant garnish of coriander and mint, is ideal for family gatherings or festive occasions. Serve with cooling raita for the ultimate indulgence in authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless, diced)
- 300 grams Basmati rice
- 100 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 medium Onion (thinly sliced)
- 2 medium Tomatoes (chopped)
- 4 tablespoons Vegetable oil or ghee
- 100 milliliters Whole milk
- 2 tablespoons Fresh coriander leaves (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 1 pinch Saffron threads
- 2 tablespoons Warm water (for saffron)
- 1 piece Cinnamon stick
- 4 pods Green cardamom pods
- 4 pieces Cloves
- 2 pieces Bay leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 1 liter Water (for cooking rice)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
In a large pot, bring 1 liter of water to a boil. Add 1 teaspoon of salt, cinnamon stick, 2 cardamom pods, 2 cloves, and bay leaves. Add the soaked, drained rice and cook until it is 70% cooked (about 6-7 minutes). Drain and set aside.
Heat the saffron threads in 2 tablespoons of warm water and let it steep. Set aside.
In a deep pan or Dutch oven, heat 4 tablespoons of oil or ghee. Add cumin seeds, remaining cardamom pods, and remaining cloves. Fry for 1 minute until aromatic.
Add the sliced onions and sauté until golden brown, about 10-12 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes.
Add the diced lamb and cook for 8-10 minutes until seared on all sides.
Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to coat the lamb with the spices.
Add chopped tomatoes and cook until they break down and form a thick sauce, about 8 minutes.
Stir in the yogurt and cook for 5 minutes. Reduce heat to low and let the lamb simmer until tender (45-60 minutes). Add a splash of water if needed.
Once the lamb is cooked, layer half of the cooked rice over the lamb mixture. Sprinkle half of the saffron water, chopped coriander, and mint leaves over the rice.
Layer the remaining rice on top and repeat with the remaining saffron water, coriander, and mint. Drizzle the milk and lemon juice over the top.
Cover the pot tightly with a lid or foil. Cook on low heat (dum) for 20-25 minutes to allow the flavors to meld and the rice to fully cook.
Turn off the heat and let the biryani rest for 10 minutes before serving.
Gently fluff the rice with a fork and serve hot with raita or a side of your choice.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 5268 mg | 229% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 29.6 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 649 mg | 50% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3251 mg | 69% | |
*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.
