Posh Lamb Biryani
Elevate your dinner table with this luxurious Posh Lamb Biryani, a show-stopping dish that blends tender, marinated lamb with fragrant basmati rice and a medley of aromatic spices. Layered with golden caramelized onions, fresh cilantro, mint, and a touch of saffron-infused richness, this Indian-inspired classic is a feast for the senses. Slow-cooked to perfection and finished in the oven for a beautifully steamed, fluffy texture, this biryani is both elegant and comforting. Perfect for impressing guests at special gatherings or treating your family to a flavorful, restaurant-quality meal at home, it pairs wonderfully with cooling raita or a fresh green salad. Discover the art of crafting a truly indulgent lamb biryani with this easy-to-follow recipe, guaranteed to be the highlight of your culinary repertoire!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Lamb shoulder (cut into 1-inch pieces)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 2 tablespoons Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Garam masala
- 1 teaspoon Cumin seeds
- 1 Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 2 Bay leaves
- 2 large Onions (thinly sliced)
- 4 tablespoons Ghee
- 0.5 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint (chopped)
- 0.25 teaspoon Saffron threads
- 2 tablespoons Milk (warm)
- 2 teaspoons Salt
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain and set aside.
In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, turmeric powder, red chili powder, garam masala, and 1 teaspoon of salt. Add the lamb pieces and mix well. Cover and marinate for at least 1 hour (preferably overnight in the refrigerator).
Heat 2 tablespoons of ghee in a large heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook for 1 minute until fragrant.
Add the thinly sliced onions and sauté until golden brown and caramelized, about 10–12 minutes. Remove half of the onions and set aside for garnish.
Add the marinated lamb to the pot and cook on medium-high heat for 10–15 minutes, stirring occasionally, until the lamb is browned and well-sealed.
Add 1 cup of water to the pot, reduce the heat to low, cover, and let the lamb simmer for 30–40 minutes, or until tender.
While the lamb is cooking, bring 3 cups of water to a boil in a separate pot. Add the drained rice and 1 teaspoon of salt. Cook for only 5–6 minutes until the rice is partially cooked (about 70%). Drain and set aside.
In a small bowl, steep the saffron threads in the warm milk and let it sit for 5 minutes.
Preheat your oven to 350°F (175°C).
Layer the rice and the cooked lamb in the pot. Start with a layer of rice at the bottom, followed by a layer of lamb, and repeat until all is used up, finishing with a rice layer on top.
Drizzle the saffron-infused milk over the top layer of rice. Sprinkle the chopped cilantro, mint, and reserved caramelized onions over the top.
Dot the top with the remaining 2 tablespoons of ghee.
Cover the pot tightly with a lid or aluminum foil to trap the steam. Transfer to the preheated oven and bake for 20–25 minutes.
Remove the biryani from the oven, let it rest for 5 minutes, and gently fluff the rice with a fork before serving.
Serve hot with raita (yogurt sauce) or a fresh salad on the side.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 24.2 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 907 mg | 70% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3780 mg | 80% | |
*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.
