Nut-Free Lamb Biryani
Indulge in the mouthwatering flavors of this Nut-Free Lamb Biryani, a perfect dish for those with nut allergies craving a classic Indian favorite. Tender lamb shoulder is marinated in aromatic spices and creamy yogurt, layered with fragrant, partially cooked basmati rice, and infused with the warmth of saffron, whole spices, and fresh herbs like cilantro and mint. This dish is baked to perfection, allowing the vibrant layers of spices, juicy lamb, and fluffy rice to meld together. With crispy fried onions and a hint of lemon for garnish, this biryani is not only allergen-friendly but also a feast for the senses, making it an ideal choice for family dinners, festive celebrations, or special occasions. Serve it with a cooling raita or a fresh green salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 teaspoons Salt
- 1.5 pounds Lamb shoulder, cut into 1-inch pieces
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 3 tablespoons Vegetable oil
- 2 items Large onions, thinly sliced
- 2 items Bay leaves
- 1 item Cinnamon stick
- 4 items Cardamom pods
- 4 items Cloves
- 0.5 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint, chopped
- 1 item Lemon, sliced
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
In a large pot, bring 4 cups of water to a boil, add 1 teaspoon of salt, and the soaked rice. Cook the rice partially for about 5-6 minutes until it's 70% cooked. Drain and set aside.
In a large bowl, mix the lamb pieces with yogurt, ginger-garlic paste, turmeric, cumin, coriander powder, garam masala, chili powder, and 1 teaspoon of salt. Marinate for at least 30 minutes. Longer if possible.
While the lamb is marinating, heat the vegetable oil in a large, heavy-bottomed pot. Fry the sliced onions over medium heat until golden brown and crispy. Remove half the onions and set aside for garnishing.
To the remaining onions in the pot, add bay leaves, cinnamon stick, cardamom pods, and cloves. Stir for 1-2 minutes until aromatic.
Add the marinated lamb to the pot, stirring well to combine. Cook for about 15-20 minutes on medium heat, until the lamb is tender and the spices are fragrant.
Meanwhile, steep the saffron strands in warm milk and set aside.
Preheat your oven to 350°F (175°C).
Layer the partially cooked rice over the lamb mixture in the pot. Drizzle the saffron-infused milk over the rice.
Sprinkle the chopped cilantro and mint over the rice. Add the lemon slices. Cover the pot tightly with a lid or aluminum foil to trap in the steam.
Bake in preheated oven for 30-40 minutes, allowing the flavors to meld and the rice to finish cooking.
Once done, gently fluff the biryani with a fork, ensuring you combine elements without breaking the rice.
Garnish with the reserved fried onions before serving.
Serve hot with your choice of raita or salad.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 42.5 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1322 mg | 102% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 4598 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.
