Lamb Biryani

Dive into the rich, aromatic world of Lamb Biryani, a timeless South Asian classic that brings together tender, spiced lamb, fluffy basmati rice, and layers of intoxicating flavors. This one-pot wonder combines fragrant whole spices like cinnamon, cloves, and cardamom with a robust blend of biryani masala, yogurt-marinated lamb, and golden fried onions for a dish that's as visually stunning as it is delicious. Infused with the warmth of saffron and garnished with fresh mint, coriander, and a drizzle of ghee, each bite offers a harmonious balance of heat, zest, and richness. Perfect for festive gatherings or an indulgent family meal, this Lamb Biryani is best served with cooling raita or a crisp salad, making it a celebration of flavors and tradition in every spoonful.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 500 grams Lamb, boneless and cut into chunks
• 3 tablespoons Ghee
• 2 large Onion, thinly sliced
• 4 units Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 units Green chilies, slit
• 1 cup Yogurt
• 2 tablespoons Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 0.5 cup Fresh mint leaves, chopped
• 0.5 cup Fresh coriander leaves, chopped
• 2 tablespoons Lemon juice
• 1 assortment Whole spices: bay leaves, cloves, cinnamon stick, cardamom pods
• 0.5 teaspoon Saffron strands
• 0.25 cup Warm milk
• 4 cups Water
• 1 cup Fried onions

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

Heat 2 tablespoons of ghee in a large pot over medium heat. Add the whole spices (bay leaves, cloves, cinnamon stick, cardamom pods) and sauté until fragrant.

Step 3

Add the onions to the pot and cook until golden brown. Add the minced garlic, grated ginger, and slit green chilies, sauté for another minute.

Step 4

Add the lamb chunks to the pot and sear them until they are browned on all sides.

Step 5

Mix in the yogurt, biryani masala, turmeric powder, red chili powder, and salt. Stir well to coat the lamb with the spices.

Step 6

Add 2 cups of water, cover the pot, and let the lamb simmer on low heat for about 45 minutes, until tender.

Step 7

While the lamb is cooking, bring 4 cups of water to a boil in a separate pot. Add the soaked and drained rice, along with a pinch of salt, and cook until the rice is 70% cooked. Drain the rice and set aside.

Step 8

In a small bowl, soak saffron strands in warm milk and set aside.

Step 9

Once the lamb is tender, layer the partially cooked rice over the lamb in the pot. Sprinkle the chopped mint and coriander leaves, lemon juice, and half the fried onions over the rice.

Step 10

Drizzle the saffron-infused milk over the top. Dot the remaining ghee (1 tablespoon) on top of the rice.

Step 11

Cover the pot tightly and cook on very low heat (use a diffuser if necessary) for 20-25 minutes until the rice is fully cooked and the flavors have melded together.

Step 12

Remove from heat. Let it rest covered for 10 minutes before fluffing the rice gently with a fork.

Step 13

Garnish with the remaining fried onions before serving the lamb biryani hot with raita or a fresh salad.

Nutrition Facts

Serving size	(2958.0g)

Amount per serving	% Daily Value*
Calories	2883.3

Total Fat 168.9g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 624.7mg	0%
Sodium 5810.7mg	0%
Total Carbohydrate 200.1g	0%
Dietary Fiber 28.2g	0%
Total Sugars 49.7g
Protein 145.6g	0%

Vitamin D 142.1IU	0%
Calcium 1393.4mg	0%
Iron 37.4mg	0%
Potassium 4591.9mg	0%

*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.

Source of Calories

Fat: 52.4%

Protein: 20.1%

Carbs: 27.6%