Dairy-Free Lamb Biryani
Indulge in the rich, aromatic flavors of Dairy-Free Lamb Biryani, a mouthwatering twist on the traditional Indian classic. This one-pot wonder layers tender chunks of spiced lamb, partly cooked basmati rice, and vibrant herbs like cilantro and mint for a symphony of tastes and textures. The use of creamy coconut milk instead of yogurt or ghee makes this biryani a perfect dairy-free option without compromising on its hearty, comforting appeal. Infused with warm spices like cardamom, cloves, and cinnamon, and finished with a delicate saffron drizzle, this biryani is as visually stunning as it is flavorful. Easy to serve as a centerpiece for family dinners or festive gatherings, it’s a complete meal that will captivate your taste buds. Perfectly balanced and naturally gluten-free, this recipe is your ultimate guide to creating a restaurant-quality biryani right at home!
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Ingredients
- 2 cups Basmati rice
- 1.5 pounds Lamb shoulder, boneless, cut into chunks
- 1 cup Coconut milk
- 4 tablespoons Vegetable oil
- 2 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 6 Green cardamom pods
- 8 Cloves
- 1 2-inch Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 1 pinch Saffron strands
- 3 tablespoons Warm water
- 4 cups Water
- 2 Whole green chilies
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. Drain before using.
Step 2
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked rice. Cook until the rice is 70% cooked, about 6-7 minutes. Drain and set aside.
Step 3
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown and caramelized, about 10-12 minutes. Remove half of the onions and set them aside for garnish.
Step 4
Add another 2 tablespoons of vegetable oil to the pot. Add the minced garlic, ginger, cardamom pods, cloves, cinnamon stick, bay leaves, and cumin seeds. Sauté for 2-3 minutes until fragrant.
Step 5
Add the lamb chunks to the pot and cook until browned on all sides, about 10 minutes.
Step 6
Stir in the ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon of salt. Cook for 2 minutes to let the spices toast slightly.
Step 7
Pour in the coconut milk and bring to a simmer. Cover the pot and let the lamb cook on low heat for 20-25 minutes, until tender.
Step 8
Soak the saffron strands in 3 tablespoons of warm water and set aside.
Step 9
Once the lamb is cooked, spread the partially cooked rice evenly over the lamb in the pot.
Step 10
Sprinkle the chopped cilantro, mint, and whole green chilies over the rice, and drizzle the saffron water on top.
Step 11
Cover the pot tightly with a lid, reduce the heat to the lowest setting, and let it simmer for another 15-20 minutes until the rice is fully cooked and absorbs all the flavors.
Step 12
Gently fluff the biryani with a fork, being careful to mix the ingredients without breaking the rice.
Step 13
Garnish with the reserved fried onions before serving.
Step 14
Serve hot and enjoy the rich flavors of Dairy-Free Lamb Biryani.
Nutrition Facts
| Serving size | (3095.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3129.0 |
| Total Fat 198.4g | 0% |
| Saturated Fat 63.4g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 510.3mg | 0% |
| Sodium 5395.5mg | 0% |
| Total Carbohydrate 213.8g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 44.8g | |
| Protein 155.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 977.6mg | 0% |
| Iron 40.7mg | 0% |
| Potassium 4466.1mg | 0% |
Source of Calories