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Delectable Lamb Biryani

Experience the rich flavors of this traditional Lamb Biryani. Tender lamb pieces are slow-cooked with fragrant basmati rice, aromatic spices, and caramelized onions for a truly unforgettable culinary experience. This recipe provides a step-by-step guide to create a restaurant-quality biryani in your own kitchen.

Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 1 kg Lamb shoulder, cut into 1-inch cubes
  • 500 g Basmati rice
  • 3 large Onions, thinly sliced
  • 2 medium Tomatoes, chopped
  • 2 tablespoons Ginger-garlic paste
  • 4-5 Green chilies, slit
  • 1 cup Plain yogurt
  • 3 tablespoons Biryani Masala
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 4 tablespoons Ghee (clarified butter)
  • 1/2 cup Fresh mint leaves, chopped
  • 1/2 cup Fresh coriander leaves, chopped
  • a pinch Saffron strands
  • 2 tablespoons Milk
  • 1 teaspoon Rose water
  • to taste Salt
  • as needed Water
  • 2 each Whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves)

Preparation of Lamb

1. In a large bowl, combine the lamb pieces with ginger-garlic paste, turmeric powder, red chili powder, biryani masala, yogurt, and salt. Mix well and marinate for at least 2 hours, or preferably overnight, in the refrigerator. This allows the flavors to penetrate the meat and tenderize it.

2. Soak the basmati rice in water for 30 minutes. This helps to remove excess starch and ensures that the rice cooks evenly and remains fluffy.

Cooking the Lamb

1. Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) and sauté for a minute until fragrant.

2. Add the sliced onions and sauté until golden brown and caramelized. This step is crucial for developing the rich flavor of the biryani.

3. Add the chopped tomatoes and cook until they soften and release their juices.

4. Add the marinated lamb and cook until it is browned on all sides. Stir occasionally to prevent sticking.

5. Add enough water to cover the lamb and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until the lamb is tender and cooked through.

Layering the Biryani

1. Drain the soaked rice and add it to the pot with the lamb. Gently spread the rice evenly over the lamb.

2. Add the slit green chilies, chopped mint leaves, and chopped coriander leaves.

3. In a small bowl, mix the saffron strands with warm milk and rose water. Pour this mixture over the rice. This will give the biryani a beautiful color and aroma.

4. Cover the pot tightly with a lid or aluminum foil. Cook over low heat for 20-25 minutes, or until the rice is cooked through and the flavors have melded together. This slow cooking process allows the rice to absorb the flavors of the lamb and spices.

5. Once cooked, let the biryani rest for 10 minutes before serving. This allows the flavors to settle and the rice to firm up.

Serving

Serve hot with raita (yogurt dip) and your favorite sides. Garnish with more fresh mint and coriander leaves if desired. Enjoy this delicious and authentic Lamb Biryani!

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 220 kcal
  • Protein: 15g
  • Fat: 10g
  • Carbohydrates: 20g

Other Considerations for Nutrition

This recipe contains lamb, which is a source of saturated fat. Adjust portion sizes and consider using lean lamb cuts to reduce fat content. The biryani masala blend can vary in sodium content, so use it sparingly or opt for a low-sodium version. Ghee can be substituted with vegetable oil to reduce saturated fat. Individuals with dietary restrictions or health concerns should consult with a healthcare professional or registered dietitian for personalized nutrition advice.

← Classic Sweet and Sour Pork Delicious Lamb Kofta Recipe →

FAQ

  • Can I use a different cut of lamb?

    Yes, you can use other cuts of lamb such as lamb leg or shoulder. However, adjust the cooking time accordingly to ensure the lamb is tender.
  • Can I make this recipe in a pressure cooker?

    Yes, you can adapt this recipe for a pressure cooker. Reduce the cooking time significantly. Consult your pressure cooker's manual for specific instructions.
  • How do I prevent the rice from sticking to the bottom of the pot?

    Use a heavy-bottomed pot and ensure the heat is low while cooking the biryani. You can also place a flat griddle or 'tawa' under the pot to distribute the heat evenly.
  • Can I add potatoes to the biryani?

    Yes, you can add potatoes. Peel and quarter the potatoes and add them along with the lamb while cooking.