Name: Lamb Biryani (Standard)
Prep time: 48 min
Cook time: 1 h 12 min
Total time: 2 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 lb Lamb shoulder-cut into 1-inch cubes; 2 cups Basmati rice; 1 cup Plain yogurt; 2 tbsp Ginger-garlic paste; 1 tbsp Garam masala; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Salt; 2 Medium onions-thinly sliced; 2 tbsp Vegetable oil; 1 inch Ginger-grated; 4 cloves Garlic-minced; 1 Green chili-slit; 1 tsp Cumin seeds; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1/2 cup Chopped cilantro; 1/4 cup Chopped mint; 1 Medium tomato-chopped; 1/4 cup Milk; 1/4 tsp Saffron strands; 2 tbsp Ghee; 1/4 cup Fried onions (optional)

Recipe tier

A flavorful and easy-to-make lamb biryani, perfect for a weeknight meal.

Total 2h

Serves 6 servings

Steps 14

Ingredients 23

Lamb
1.5 lb 680 g Lamb shoulder-cut into 1-inch cubes
Rice
2 cups 400 g Basmati rice
Marinade
1 cup 240 mL Plain yogurt
2 tbsp 30 mL Ginger-garlic paste
1 tbsp 15 mL Garam masala
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Red chili powder
1 tsp 5 g Salt
Biryani Base
2 2 Medium onions-thinly sliced
2 tbsp 30 mL Vegetable oil
1 inch 2.5 cm Ginger-grated
4 cloves 4 cloves Garlic-minced
1 1 Green chili-slit
1 tsp 5 g Cumin seeds
tsp 2.5 g Turmeric powder
tsp 2.5 g Red chili powder
cup 120 mL Chopped cilantro
cup 60 mL Chopped mint
1 1 Medium tomato-chopped
Layering
cup 60 mL Milk
tsp 1 mL Saffron strands
2 tbsp 30 g Ghee
cup 30 g Fried onions (optional)

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Equipment

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Instructions

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Wash the basmati rice and soak in water for 30 minutes.
In a large bowl, combine all Marinade ingredients and add the lamb. Mix well and marinate for at least 1 hour, or preferably overnight.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
Add grated ginger, minced garlic, and slit green chili to the pot. Sauté for a minute until fragrant.
Add cumin seeds, turmeric powder, and red chili powder. Sauté for another minute.
Add the chopped tomato and cook until it softens and the oil starts to separate.
Add the marinated lamb to the pot and cook over medium heat until the lamb is browned and the sauce has thickened, about 15-20 minutes.
Add chopped cilantro and mint to the lamb mixture. Mix well.
Bring a large pot of water to a boil. Add the soaked rice and cook until it is 70% cooked (partially cooked), about 7-8 minutes. Drain the rice.
In the same pot or Dutch oven, layer half of the rice, then the lamb mixture, and then the remaining rice.
In a small bowl, soak saffron strands in warm milk.
Drizzle the saffron milk and ghee over the rice. Sprinkle with the reserved fried onions.
Cover the pot tightly with a lid. Cook on low heat for 20-25 minutes, or until the rice is fully cooked and the lamb is tender. You can also place a heavy skillet under the pot to prevent burning.
Let the biryani rest for 10 minutes before serving. Gently fluff the rice with a fork and serve hot.