Traditional and Flavorful Lamb Biryani Recipe

Ingredients

  • 500g Basmati Rice
  • 500g Lamb (cut into chunks)
  • 2 large Onions (finely sliced)
  • 4 cloves Garlic (finely chopped)
  • 2 inch piece of Ginger (grated)
  • 4 Green Chillies (finely chopped)
  • 2 tbsp Biryani Masala Powder
  • 2 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 1 cup Plain Yogurt
  • 2 tbsp Lemon Juice
  • 1 cup Fresh Mint Leaves (chopped)
  • 1 cup Fresh Coriander Leaves (chopped)
  • 4 cups Water
  • 2 Bay Leaves
  • 4 Cloves
  • 2 Green Cardamom Pods
  • 1 inch piece Cinnamon Stick
  • 1/2 cup Ghee or Cooking Oil
  • 1/2 cup Raisins
  • 1/2 cup Almonds (blanched and peeled)
  • Salt (to taste)

Steps and instructions

  1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  2. Heat half of the ghee or oil in a large pan over medium heat. Add the lamb pieces and cook until browned on all sides. Remove the lamb from the pan and set aside.
  3. In the same pan, add the remaining ghee or oil. Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Cook for a minute until the spices become aromatic.
  4. Add the sliced onions to the pan and cook until golden brown. Then add the garlic, ginger, and green chillies. Cook for another 2 minutes until the raw smell of the garlic and ginger goes away.
  5. Add the biryani masala powder, turmeric powder, and red chilli powder to the pan. Cook for a minute until the spices are well blended with the onions.
  6. Add the yogurt to the pan and mix well. Then add the browned lamb back into the pan. Mix well until the lamb is well coated with the yogurt and spices. Cover the pan and let it simmer for about 30 minutes until the lamb is tender.
  7. While the lamb is cooking, bring 4 cups of water to a boil in a large pot. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked, then drain the rice and set aside.
  8. Once the lamb is cooked, layer the partially cooked rice over the lamb in the pan. Sprinkle the lemon juice, mint leaves, coriander leaves, raisins, and almonds over the rice.
  9. Cover the pan with a tight fitting lid and cook on low heat for about 20 minutes until the rice is fully cooked and has absorbed the flavours from the lamb and spices.
  10. Once the biryani is done, gently fluff the rice with a fork. Serve the lamb biryani hot with raita or any side of your choice.

Tools for making

  • Large Pan - A large pan will be used to cook the lamb and spices.
  • Large Pot - A large pot will be used to cook the rice.
  • Knife - A knife will be needed to slice the onions and chop the garlic.
  • Cutting Board - A cutting board will be used to chop the ingredients.
  • Grater - A grater will be needed to grate the ginger.
  • Measuring Spoons - Measuring spoons will be used to accurately measure the spices.
  • Spatula - A spatula will be used for stirring the ingredients in the pan.
  • Fork - A fork will be used to fluff the cooked rice.
  • Tight Fitting Lid - A tight fitting lid is needed to cover the pan while cooking the biryani.

Recipe variations

  • Vegetable Biryani: Replace the lamb with a variety of vegetables such as carrots, peas, cauliflower, and bell peppers to make a delicious vegetarian biryani.
  • Chicken Biryani: Substitute the lamb with chicken pieces for a flavorful chicken biryani.
  • Beef Biryani: Instead of lamb, use beef chunks to create a rich and hearty beef biryani.
  • Shrimp Biryani: Swap out the lamb for shrimp and adjust the cooking time accordingly to make a delightful seafood biryani.
  • Quinoa Biryani: Replace the basmati rice with quinoa to make a healthier alternative while still enjoying the aromatic flavors of biryani.
  • Cauliflower Rice Biryani: For a low-carb option, use cauliflower rice instead of basmati rice to create a keto-friendly biryani.
  • Paneer Biryani: Replace the meat with cubes of paneer (Indian cottage cheese) to make a delicious and vegetarian paneer biryani.
  • Lamb and Potato Biryani: Add diced potatoes along with the lamb to create a more filling and flavorful biryani.
  • Cashew and Raisin Biryani: Enhance the biryani's texture and taste by adding roasted cashews and raisins during the layering process.
  • Saffron Biryani: Infuse the rice with saffron strands soaked in warm milk for a vibrant and aromatic saffron biryani.

Recipe overview

Indulge in the rich and aromatic flavors of the Indian subcontinent with this delightful Lamb Biryani recipe. A traditional one-pot dish, Biryani is a flavorful mix of tender meat, fragrant rice, and a blend of exquisite spices. This Lamb Biryani recipe is an explosion of taste and texture, with tender chunks of lamb cooked in a mixture of aromatic spices, then layered with partially cooked rice and slow-cooked to perfection. The result is a flavorful and fragrant dish with beautifully cooked lamb and rice, all infused with the essence of the spices, herbs, and nuts. Served hot, this Lamb Biryani is a feast for all your senses and is sure to transport you to the bustling streets of India. Whether you're a seasoned cook or trying your hand at Indian cuisine for the first time, this recipe is straightforward and easy to follow. The preparation may seem extensive, but the end result is incredibly rewarding. Enjoy this dish on its own or pair it with raita or your favorite side for a complete meal.

Common questions

  1. Can I use chicken instead of lamb? Yes, you can substitute lamb with chicken in this recipe. Adjust the cooking time accordingly to ensure the chicken is cooked through.
  2. What can I substitute for Biryani Masala Powder? If you don't have biryani masala powder, you can use a combination of ground cumin, coriander, turmeric, cardamom, cinnamon, and cloves as a substitute. Adjust the quantities according to your taste preferences.
  3. Can I use brown rice instead of basmati rice? While basmati rice is traditionally used in biryani for its long grains and fragrant aroma, you can use brown rice as a healthier alternative. Keep in mind that the cooking time may be longer for brown rice.
  4. Can I make this recipe in a pressure cooker? Yes, you can make this recipe in a pressure cooker. Follow the steps until adding the partially cooked rice, then close the pressure cooker and cook for about 10 minutes on medium heat. Let the pressure release naturally before opening the cooker.
  5. Can I make this recipe vegetarian? Certainly! You can omit the lamb and substitute it with vegetables like potatoes, carrots, peas, or cauliflower to make a delicious vegetable biryani. Adjust the cooking time accordingly based on the vegetables used.
  6. Can I make this recipe ahead of time? Yes, you can prepare the lamb biryani ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or in a pan on the stovetop until heated through.
  7. Can I freeze leftover lamb biryani? Yes, you can freeze leftover lamb biryani. Allow it to cool completely and store it in an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving dishes and utensils

  • Large Pan - A large pan with a lid to cook the lamb and rice together.
  • Large Pot - A pot with a lid to boil the rice.
  • Fork - To fluff the cooked rice and separate the grains.
  • Spatula or Wooden Spoon - For stirring and mixing the ingredients.
  • Knife - To cut the lamb into chunks and slice the onions.
  • Grater - To grate the ginger.
  • Chopping Board - To chop the mint leaves, coriander leaves, and blanch the almonds.
  • Measuring Spoons - To accurately measure the spices.
  • Cups or Bowls - For soaking the rice and prepping the ingredients.
  • Tight Fitting Lid - To cover the pan while cooking the biryani.

Origin stories

Biryani, a fragrant and spice-laden dish, is emblematic of the Indian subcontinent's rich culinary heritage. It's believed to have originated in the kitchens of the Mughal Emperors in the early 16th century. The name 'Biryani' originates from the Persian word 'Birian', which means 'fried before cooking'. It was a dish fit for royalty, laden with exotic spices and precious ingredients, all brought together to create this aromatic delicacy. Over time, it traveled across the region, with each locale adding its unique touch to the recipe, resulting in numerous variations. Lamb Biryani, with its tender chunks of meat layered amidst the fragrant rice, is a version particularly treasured for the depth of flavour the lamb brings to the dish. Despite its royal origins, biryani today is relished by all, making it a beloved comfort food across the Indian subcontinent.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.