Lamb Biryani
Lamb Biryani is a flavorful and aromatic rice dish made with tender lamb, fragrant spices, and basmati rice.
Ingredients - Serves 6
- Fried onions - For garnish
- Fresh coriander leaves - For garnish
- Salt - To taste
- Ghee - 3 tablespoons
- Saffron strands - 1/4 teaspoon, soaked in 2 tablespoons of warm milk
- Cardamom pods - 4
- Cloves - 4
- Cinnamon stick - 1 inch
- Bay leaf - 2
- Cumin seeds - 1 teaspoon
- Garam masala powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Biryani masala powder - 2 tablespoons
- Yogurt - 1/2 cup
- Ginger-garlic paste - 2 tablespoons
- Tomato - 2 medium, chopped
- Onion - 2 large, thinly sliced
- Basmati rice - 2 cups
- Lamb - 500 grams, bone-in pieces
Let's Get Started
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee in a large pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
- Add sliced onions and cook until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add lamb pieces and cook until browned on all sides.
- Add chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
- Add yogurt and mix well. Cook for another 5 minutes.
- Add soaked basmati rice and mix gently to coat the rice with the masala.
- Add 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and cook for 20-25 minutes or until the rice and lamb are cooked through.
- Once cooked, remove from heat and let it rest for 10 minutes.
- Gently fluff the rice with a fork. Drizzle the saffron milk over the rice and garnish with fresh coriander leaves and fried onions.
- Serve hot and enjoy the flavorful Lamb Biryani!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 20g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g