Low Fat Lamb Biryani

Indulge in the rich, aromatic flavors of this Low Fat Lamb Biryani—a healthier twist on the classic Indian favorite. Crafted with tender cubes of lean lamb shoulder, infused with low-fat yogurt and a fragrant blend of spices like turmeric, garam masala, and cardamom, this dish balances bold tastes with a lighter profile. Parboiled basmati rice is layered with marinated lamb, fresh herbs like cilantro and mint, and a delicate saffron-infused milk, then oven-baked to perfection for a one-pot masterpiece that's irresistibly flavorful yet guilt-free. Perfect for a wholesome weeknight dinner or an elegant weekend celebration, this recipe offers all the decadence of traditional biryani with a low-fat, health-conscious approach.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 g Lean lamb shoulder, cut into cubes
• 150 ml Low-fat yogurt
• 300 g Basmati rice
• 1 whole Large onion, thinly sliced
• 2 tbsp Ginger-garlic paste
• 2 tbsp Fresh cilantro, chopped
• 2 tbsp Mint leaves, chopped
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 2 whole Bay leaves
• 1 stick Cinnamon stick
• 4 pods Green cardamom pods
• 4 whole Cloves
• 500 ml Low-sodium chicken or vegetable stock
• 1 tsp Salt
• 2 tsp Cooking spray or 2 teaspoons vegetable oil
• 0.5 tsp Saffron threads
• 2 tbsp Warm milk

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear. Soak in fresh water for 20 minutes, then drain.

Step 2

In a large bowl, mix the lean lamb cubes with the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin, coriander, and salt. Marinate for at least 30 minutes to 1 hour in the refrigerator.

Step 3

Heat a large, non-stick pot over medium heat and coat with cooking spray or 2 teaspoons of vegetable oil. Add the sliced onions and cook until golden brown, stirring occasionally.

Step 4

Add the marinated lamb to the pot and cook for about 10 minutes or until the lamb is browned on all sides.

Step 5

Stir in the bay leaves, cinnamon stick, cardamom pods, and cloves, and continue to cook for another 5 minutes.

Step 6

Pour in the stock, bring to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes until the lamb is tender.

Step 7

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

Step 8

In another pot, bring water to boil, add 1 teaspoon of salt, and parboil the soaked basmati rice until it is about 70% cooked. Drain the rice and set aside.

Step 9

Preheat your oven to 180°C (350°F).

Step 10

Layer half of the partially cooked rice over the lamb and sprinkle half of the saffron milk on top, along with half of the chopped cilantro and mint.

Step 11

Layer the remaining rice and top with the rest of the saffron milk, cilantro, and mint.

Step 12

Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30 minutes.

Step 13

Once done, remove from the oven and let rest for 10 minutes before serving.

Step 14

Fluff the biryani with a fork, mixing the layers slightly to distribute flavors evenly. Serve hot.

Nutrition Facts

Serving size	(1710.2g)

Amount per serving	% Daily Value*
Calories	1971.9

Total Fat 110.7g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat g
Cholesterol 412.7mg	0%
Sodium 3197.4mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 21.5g
Protein 127.8g	0%

Vitamin D 99.0IU	0%
Calcium 651.6mg	0%
Iron 20.0mg	0%
Potassium 2585.9mg	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: 49.0%

Protein: 25.1%

Carbs: 25.9%