Soy-Free Lamb Biryani

Indulge in the aromatic allure of this Soy-Free Lamb Biryani, a vibrant one-pot dish that harmonizes tender, spiced lamb with fragrant basmati rice. Perfectly layered and Dum-cooked, this traditional recipe stands out with the rich flavors of garam masala, saffron-infused milk, and caramelized onions. Free from soy and loaded with warming spices like cardamom, cinnamon, and cloves, this biryani is perfect for those with dietary restrictions or anyone seeking a wholesome, flavor-packed meal. Garnished with fresh cilantro, mint, and a hint of lemon, this dish promises an authentic culinary experience that’s ideal for festive gatherings or a comforting family dinner.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 500 grams lamb shoulder, cut into cubes
• 3 tablespoons ghee
• 2 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green chilies, sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons garam masala
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• 1 cinnamon stick
• 2 teaspoons salt
• 1 cup plain yogurt
• 1 pinch saffron strands
• 2 tablespoons milk (optional for saffron)
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh mint, chopped
• 1 tablespoon lemon juice
• 4 cups water

Directions

Step 1

Rinse and soak the basmati rice in water for 30 minutes, then drain.

Step 2

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

Step 3

Add the sliced onions and cook until golden brown. Reserve half of the onions for later use.

Step 4

Add garlic, ginger, and green chilies to the pot and saute for another 2 minutes.

Step 5

Mix in turmeric, cumin, coriander, and salt. Cook for 1 minute, then add the lamb cubes.

Step 6

Cook the lamb on medium-high heat until browned on all sides.

Step 7

Add yogurt to the pot, stirring to combine with the spices and lamb. Reduce heat to low, cover, and cook lamb for 15 minutes.

Step 8

In a separate pot, bring 4 cups of water to boil. Add drained rice, cook until 70% done (approx. 5 minutes). Drain and set aside.

Step 9

Blend saffron strands in warm milk and set aside.

Step 10

Layer the partially cooked rice over the lamb mixture in the pot.

Step 11

Drizzle saffron milk, remaining ghee, and lemon juice over the rice.

Step 12

Top with reserved golden brown onions, chopped cilantro, and mint.

Step 13

Cover the pot tightly with a lid to trap steam, place on low heat for 20 minutes (Dum cooking).

Step 14

Once done, turn off the heat and let it rest for 10 minutes before uncovering.

Step 15

Gently fluff the biryani with a fork before serving.

Nutrition Facts

Serving size	(2771.6g)

Amount per serving	% Daily Value*
Calories	2848.6

Total Fat 170.5g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 622.2mg	0%
Sodium 5380.3mg	0%
Total Carbohydrate 194.2g	0%
Dietary Fiber 27.2g	0%
Total Sugars 41.5g
Protein 140.4g	0%

Vitamin D 132.6IU	0%
Calcium 1166.3mg	0%
Iron 31.4mg	0%
Potassium 3844.2mg	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: 53.4%

Protein: 19.5%

Carbs: 27.0%