Soy-Free Lamb Biryani
Dive into the aromatic world of traditional flavors with this Soy-Free Lamb Biryani recipe, a luxurious twist on a classic Indian dish that’s both allergen-friendly and deeply satisfying. Tender lamb cubes, marinated in a fragrant blend of yogurt and warming spices like garam masala, turmeric, and cardamom, are layered with partially cooked basmati rice, golden caramelized onions, and a delicate touch of saffron milk. The dish is perfected through the Dum cooking method, where low heat seals in the rich flavors and ensures a melt-in-your-mouth texture. Garnished with fresh mint, cilantro, and a splash of lemon juice, this gluten-free and soy-free recipe is a hearty, crowd-pleasing meal that’s perfect for special occasions or delightful weeknight dinners. Serve with a cooling raita or crisp cucumber salad for an unforgettable feast.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 500 grams lamb shoulder, cut into cubes
- 3 tablespoons ghee
- 2 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green chilies, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 4 cardamom pods
- 4 cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 teaspoons salt
- 1 cup plain yogurt
- 1 pinch saffron strands
- 2 tablespoons milk (optional for saffron)
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
- 1 tablespoon lemon juice
- 4 cups water
Instructions
Rinse and soak the basmati rice in water for 30 minutes, then drain.
Heat 2 tablespoons of ghee in a large pot over medium heat. Add the cardamom pods, cloves, bay leaves, and cinnamon stick, saute for 1 minute until fragrant.
Add the sliced onions and cook until golden brown. Reserve half of the onions for later use.
Add garlic, ginger, and green chilies to the pot and saute for another 2 minutes.
Mix in turmeric, cumin, coriander, and salt. Cook for 1 minute, then add the lamb cubes.
Cook the lamb on medium-high heat until browned on all sides.
Add yogurt to the pot, stirring to combine with the spices and lamb. Reduce heat to low, cover, and cook lamb for 15 minutes.
In a separate pot, bring 4 cups of water to boil. Add drained rice, cook until 70% done (approx. 5 minutes). Drain and set aside.
Blend saffron strands in warm milk and set aside.
Layer the partially cooked rice over the lamb mixture in the pot.
Drizzle saffron milk, remaining ghee, and lemon juice over the rice.
Top with reserved golden brown onions, chopped cilantro, and mint.
Cover the pot tightly with a lid to trap steam, place on low heat for 20 minutes (Dum cooking).
Once done, turn off the heat and let it rest for 10 minutes before uncovering.
Gently fluff the biryani with a fork before serving.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 41.5 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1166 mg | 90% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3844 mg | 82% | |
*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.
