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A bowl of lamb biryani topped with tender lamb pieces, a drumstick, and boiled egg halves, garnished with green chilies and fresh herbs, accompanied by curry and raita. Title: Lamb Biryani Recipe | A Fragrant and Flavorful One-Pot Dish

Lamb Biryani recipe

This Lamb Biryani recipe serves 4 people and takes 1 hour 30 minutes to prepare and cook. It features tender lamb, fragrant basmati rice, yogurt, and a blend of aromatic spices, all layered and slow-cooked to perfection. The dish is rich, flavorful, and perfect for special occasions. Serve it hot with raita or salad for a complete meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: dinner
Cuisine: Indian
Calories: 600
Ingredients Method

Ingredients
  

  • 500 g lamb cut into bite-sized pieces
  • 2 cups basmati rice soaked for 30 minutes
  • 3 tablespoons ghee or oil
  • 2 large onions thinly sliced
  • 2 tomatoes chopped
  • 1/2 cup yogurt
  • 2 teaspoons ginger-garlic paste
  • 1/4 cup chopped cilantro fresh coriander
  • 1/4 cup chopped mint leaves
  • 4 green chilies slit
  • 1 teaspoon turmeric powder
  • 2 teaspoons biryani masala
  • 1 teaspoon red chili powder
  • 4-5 whole cloves
  • 3-4 green cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 6-8 whole black peppercorns
  • 1/2 cup milk warm, with a pinch of saffron soaked in it
  • Salt to taste

Method
 

  1. Cook the rice: Boil water with salt, whole spices (cloves, cardamom, cinnamon, bay leaves, and peppercorns). Add the soaked rice and boil until it is about 70% cooked. Drain and set aside.
  2. Prepare the lamb: Heat ghee or oil in a deep pan. Add sliced onions and fry until golden. Remove half for garnishing. Add ginger-garlic paste, lamb, and cook until browned.
  3. Add spices and tomatoes: Stir in turmeric, red chili powder, and biryani masala. Add tomatoes, yogurt, cilantro, and mint. Cook until the lamb is tender and the masala thickens.
  4. Layer the biryani: In a heavy-bottomed pot, spread a layer of cooked rice. Add a layer of the lamb mixture. Layer the ingredients again, ensuring the top layer is rice..
  5. Add saffron milk: Drizzle saffron-infused milk over the top layer. Garnish with fried onions and a few cilantro leaves.
  6. Cook on low heat: Cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes to allow the flavors to meld (this step is called "dum cooking").
  7. Serve: Fluff the rice gently and serve hot with raita or salad. Enjoy your flavorful lamb biryani!