Classic Lamb Biryani Recipe: A Fragrant Feast

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Lamb Biryani is a crown jewel of Indian cuisine, a fragrant and flavorful rice dish layered with succulent lamb, aromatic spices, and a symphony of textures. Perfect for a celebratory meal or a cozy night in, this recipe will guide you through creating an impressive Biryani that will tantalize your taste buds.


Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe
Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe

1 kg bone-in lamb pieces (shoulder or leg)

  • 4 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 4 green cardamoms
  • 3 cloves
  • 1 inch cinnamon stick
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 cup plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 4 cups basmati rice, soaked for 30 minutes
  • 1/2 tsp saffron threads (optional)
  • Salt to taste

  • Instructions:

    1. Marinate the Lamb: In a large bowl, combine the lamb pieces with 2 tablespoons of vegetable oil, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, half of the chopped cilantro and mint, and salt to taste. Mix well and marinate for at least 30 minutes, or preferably overnight, for deeper flavor.

    2. Fry the Onions: Heat the remaining 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the bay leaves, cardamoms, cloves, and cinnamon stick. Let them sizzle for a few seconds until fragrant. Add the sliced onions and cook until softened and translucent, about 10 minutes.

    3. Spice Up the Base: Add the coriander seeds, cumin seeds, and black peppercorns to the pot and cook for another minute until fragrant. Stir in the marinated lamb and cook for 5-7 minutes, allowing the lamb to brown on all sides.

    4. Deglaze and Simmer: Pour in 1 cup of water (or more if needed) to deglaze the bottom of the pot, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the lamb is tender.

    5. Prepare the Rice: While the lamb simmers, rinse the soaked basmati rice until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, a pinch of salt, and the saffron threads (if using). Cook for 5 minutes, or until the rice is partially cooked but still has a bite to it. Drain the rice and set aside.

    6. Layering the Biryani: Preheat your oven to 180°C (350°F). In a large baking dish, spread half of the cooked rice evenly. Top the rice with the cooked lamb and its gravy. Sprinkle with chopped cilantro and mint. Gently layer the remaining rice on top. Cover the baking dish tightly with aluminum foil.

    7. Bake to Perfection: Bake the Biryani for 20-25 minutes, or until the rice is fully cooked and fluffy.

    8. Serve and Enjoy: Once baked, fluff the Biryani with a fork and serve hot. Enjoy with a dollop of raita or your favorite chutney for a truly complete experience.

    Nutrition Facts (Per Serving):

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Calories: 500-600

  • Fat: 25-30g
  • Protein: 30-40g
  • Carbohydrates: 50-60g

  • Conclusion

    Lamb Biryani is a culinary masterpiece that offers a delightful combination of succulent meat, aromatic spices, and fluffy rice. With its vibrant flavors and impressive presentation, it’s sure to become a favorite in your kitchen. So, gather your ingredients, follow these simple steps, and experience the magic of Biryani for yourself!

    Frequently Asked Questions (FAQs):

    1. Can I use boneless lamb for this recipe?

    Yes, you can definitely use boneless lamb for this recipe. However, bone-in lamb pieces add a deeper flavor to the dish due to the marrow. If using boneless lamb, adjust the cooking time slightly, simmering for 20-25 minutes, or until the lamb is cooked through.

    2. What if I don’t have saffron?