Lamb Biryani
Prepare to tantalize your taste buds with this sumptuous Lamb Biryani, a classic dish that beautifully blends fragrant basmati rice, tender spiced lamb, and aromatic whole spices into a one-pot masterpiece. This recipe layers juicy, marinated lamb chunks cooked in a rich yogurt-based masala with partially cooked rice infused with saffron milk, fresh mint, coriander, and fried onions for an explosion of flavors and textures. Slow-cooked for ultimate flavor infusion, this biryani is perfect for festive gatherings or an indulgent family meal. Serve it hot, garnished with crispy fried onions, alongside cooling raita or a crisp salad for the perfect pairing. Whether you're a seasoned cook or new to Indian cuisine, this Lamb Biryani recipe is sure to become your go-to dish for a show-stopping meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Lamb, boneless and cut into chunks
- 3 tablespoons Ghee
- 2 large Onion, thinly sliced
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 units Green chilies, slit
- 1 cup Yogurt
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.5 cup Fresh mint leaves, chopped
- 0.5 cup Fresh coriander leaves, chopped
- 2 tablespoons Lemon juice
- 1 assortment Whole spices: bay leaves, cloves, cinnamon stick, cardamom pods
- 0.5 teaspoon Saffron strands
- 0.25 cup Warm milk
- 4 cups Water
- 1 cup Fried onions
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Heat 2 tablespoons of ghee in a large pot over medium heat. Add the whole spices (bay leaves, cloves, cinnamon stick, cardamom pods) and sauté until fragrant.
Add the onions to the pot and cook until golden brown. Add the minced garlic, grated ginger, and slit green chilies, sauté for another minute.
Add the lamb chunks to the pot and sear them until they are browned on all sides.
Mix in the yogurt, biryani masala, turmeric powder, red chili powder, and salt. Stir well to coat the lamb with the spices.
Add 2 cups of water, cover the pot, and let the lamb simmer on low heat for about 45 minutes, until tender.
While the lamb is cooking, bring 4 cups of water to a boil in a separate pot. Add the soaked and drained rice, along with a pinch of salt, and cook until the rice is 70% cooked. Drain the rice and set aside.
In a small bowl, soak saffron strands in warm milk and set aside.
Once the lamb is tender, layer the partially cooked rice over the lamb in the pot. Sprinkle the chopped mint and coriander leaves, lemon juice, and half the fried onions over the rice.
Drizzle the saffron-infused milk over the top. Dot the remaining ghee (1 tablespoon) on top of the rice.
Cover the pot tightly and cook on very low heat (use a diffuser if necessary) for 20-25 minutes until the rice is fully cooked and the flavors have melded together.
Remove from heat. Let it rest covered for 10 minutes before fluffing the rice gently with a fork.
Garnish with the remaining fried onions before serving the lamb biryani hot with raita or a fresh salad.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5811 mg | 253% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 49.7 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1393 mg | 107% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4592 mg | 98% | |
*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.
