Posh Lamb Biryani

Elevate your dinner table with this luxurious Posh Lamb Biryani, a show-stopping dish that blends tender, marinated lamb with fragrant basmati rice and a medley of aromatic spices. Layered with golden caramelized onions, fresh cilantro, mint, and a touch of saffron-infused richness, this Indian-inspired classic is a feast for the senses. Slow-cooked to perfection and finished in the oven for a beautifully steamed, fluffy texture, this biryani is both elegant and comforting. Perfect for impressing guests at special gatherings or treating your family to a flavorful, restaurant-quality meal at home, it pairs wonderfully with cooling raita or a fresh green salad. Discover the art of crafting a truly indulgent lamb biryani with this easy-to-follow recipe, guaranteed to be the highlight of your culinary repertoire!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1.5 pounds Lamb shoulder (cut into 1-inch pieces)
• 1 cup Greek yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic (minced)
• 2 tablespoons Ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Garam masala
• 1 teaspoon Cumin seeds
• 1 Cinnamon stick
• 4 Green cardamom pods
• 4 Cloves
• 2 Bay leaves
• 2 large Onions (thinly sliced)
• 4 tablespoons Ghee
• 0.5 cup Fresh cilantro (chopped)
• 0.25 cup Fresh mint (chopped)
• 0.25 teaspoon Saffron threads
• 2 tablespoons Milk (warm)
• 2 teaspoons Salt
• 4 cups Water

Directions

Step 1

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

Step 2

In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, turmeric powder, red chili powder, garam masala, and 1 teaspoon of salt. Add the lamb pieces and mix well. Cover and marinate for at least 1 hour (preferably overnight in the refrigerator).

Step 3

Heat 2 tablespoons of ghee in a large heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook for 1 minute until fragrant.

Step 4

Add the thinly sliced onions and sauté until golden brown and caramelized, about 10–12 minutes. Remove half of the onions and set aside for garnish.

Step 5

Add the marinated lamb to the pot and cook on medium-high heat for 10–15 minutes, stirring occasionally, until the lamb is browned and well-sealed.

Step 6

Add 1 cup of water to the pot, reduce the heat to low, cover, and let the lamb simmer for 30–40 minutes, or until tender.

Step 7

While the lamb is cooking, bring 3 cups of water to a boil in a separate pot. Add the drained rice and 1 teaspoon of salt. Cook for only 5–6 minutes until the rice is partially cooked (about 70%). Drain and set aside.

Step 8

In a small bowl, steep the saffron threads in the warm milk and let it sit for 5 minutes.

Step 9

Preheat your oven to 350°F (175°C).

Step 10

Layer the rice and the cooked lamb in the pot. Start with a layer of rice at the bottom, followed by a layer of lamb, and repeat until all is used up, finishing with a rice layer on top.

Step 11

Drizzle the saffron-infused milk over the top layer of rice. Sprinkle the chopped cilantro, mint, and reserved caramelized onions over the top.

Step 12

Dot the top with the remaining 2 tablespoons of ghee.

Step 13

Cover the pot tightly with a lid or aluminum foil to trap the steam. Transfer to the preheated oven and bake for 20–25 minutes.

Step 14

Remove the biryani from the oven, let it rest for 5 minutes, and gently fluff the rice with a fork before serving.

Step 15

Serve hot with raita (yogurt sauce) or a fresh salad on the side.

Nutrition Facts

Serving size	(2961.9g)

Amount per serving	% Daily Value*
Calories	3202.9

Total Fat 201.7g	0%
Saturated Fat 92.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 680.8mg	0%
Sodium 5410.4mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 24.7g	0%
Total Sugars 24.2g
Protein 165.4g	0%

Vitamin D 15.6IU	0%
Calcium 907.3mg	0%
Iron 34.6mg	0%
Potassium 3779.9mg	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: 56.7%

Protein: 20.7%

Carbs: 22.7%