Low Fat Lamb Biryani
Delight in the fragrant, guilt-free indulgence of our Low Fat Lamb Biryani, a healthier twist on the classic South Asian dish without compromising on flavor. Perfectly spiced lean lamb shoulder is marinated in low-fat yogurt and aromatic spices like turmeric, cumin, and garam masala, then layered with fragrant basmati rice, fresh cilantro, and mint. Slow-cooked to perfection, this biryani boasts tender meat, delicate saffron-infused notes, and a symphony of whole spices like cinnamon, cardamom, and cloves. With minimal oil and a lighter ingredient profile, it's ideal for a wholesome meal that feels indulgent. Serve this hearty, one-pot masterpiece for a comforting family dinner or a special occasion feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Lean lamb shoulder, cut into cubes
- 150 ml Low-fat yogurt
- 300 g Basmati rice
- 1 whole Large onion, thinly sliced
- 2 tbsp Ginger-garlic paste
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Mint leaves, chopped
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 2 whole Bay leaves
- 1 stick Cinnamon stick
- 4 pods Green cardamom pods
- 4 whole Cloves
- 500 ml Low-sodium chicken or vegetable stock
- 1 tsp Salt
- 2 tsp Cooking spray or 2 teaspoons vegetable oil
- 0.5 tsp Saffron threads
- 2 tbsp Warm milk
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak in fresh water for 20 minutes, then drain.
In a large bowl, mix the lean lamb cubes with the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin, coriander, and salt. Marinate for at least 30 minutes to 1 hour in the refrigerator.
Heat a large, non-stick pot over medium heat and coat with cooking spray or 2 teaspoons of vegetable oil. Add the sliced onions and cook until golden brown, stirring occasionally.
Add the marinated lamb to the pot and cook for about 10 minutes or until the lamb is browned on all sides.
Stir in the bay leaves, cinnamon stick, cardamom pods, and cloves, and continue to cook for another 5 minutes.
Pour in the stock, bring to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes until the lamb is tender.
In a small bowl, soak the saffron threads in warm milk and set aside.
In another pot, bring water to boil, add 1 teaspoon of salt, and parboil the soaked basmati rice until it is about 70% cooked. Drain the rice and set aside.
Preheat your oven to 180°C (350°F).
Layer half of the partially cooked rice over the lamb and sprinkle half of the saffron milk on top, along with half of the chopped cilantro and mint.
Layer the remaining rice and top with the rest of the saffron milk, cilantro, and mint.
Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30 minutes.
Once done, remove from the oven and let rest for 10 minutes before serving.
Fluff the biryani with a fork, mixing the layers slightly to distribute flavors evenly. Serve hot.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.5 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 652 mg | 50% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2586 mg | 55% | |
*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.
