Lamb Biryani Recipe
User Reviews
5.0
153 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
5 people
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Calories
741 kcal
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Course
Main Course, Dinner
Lamb Biryani Recipe
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Ever wonder why lamb biryani is so special? Check out our recipe and try it out to find out how the aromatic spices and lamb make the rice so delicious.
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Ingredients
- 1.3 pounds lamb meat cut in chunks (see the note).
- 1 brown onion chopped
- 3 cloves garlic minced or pounded to paste
- ½- inch ginger minced or pounded to paste
- 1 teaspoon Kashmiri red chili powder/ Asian red chili powder see the note
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1½ teaspoon salt
- 1 ground black pepper
- 15 cloves
- 10 green cardamom
- ½- inch cinnamon stick/ quill
- 1 cup natural yogurt beaten
- 2 cups basmati rice
- 5 small potatoes see the note, cut into big chunks
- 3 tomatoes see the note
- ½ cup oil
- 2 cups water
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Instructions
- Wash, rinse, and soak the rice in plenty of water. Make sure every grain is submerged in the water. Set it aside.
- On a cooking pan, fry the chopped onion until golden brown.
- Add minced garlic and minced ginger to the onion. Give it a stir and cook further for about a minute before adding the meat.
- Then add ground coriander, ground cumin, turmeric powder, Kashmiri red chili powder, ground black pepper, and salt.
- Next, add the whole spices such as cloves, green cardamom, and cinnamon quill.
- Put the chopped tomatoes into the meat and pour in the water. Give it a stir and leave it to cook for about half an hour with the lid on. Ensure you check it every now and then to make sure it doesn’t get burned at the bottom.
- Add the potato chunks and give it a stir. Let it cook for about 15 minutes with the lid on.
- Then add the beaten yogurt and stir well. Put the lid back on and continue cooking.
- In the meantime, drain the rice and cook it in 5 cups of hot boiling water until it is al dente.
- Once the meat masala is ready and the rice is half-cooked, drain the rice and discard the water.
- Stir the masala and place the rice over the meat masala. Spread it evenly. Then line the inside lid with a kitchen towel or kitchen paper. Put the lid on and cook the masala and rice at moderately low heat for about 12-15 minutes or until the steam comes out.
- Gently stir the rice to make sure the spice masala spreads around the rice.
Notes
- I use the shoulder of lamb cut in small pieces. You can also use the leg of lamb. It is better to include some bones in the biryani masala. So we can get the savory and more flavor from the bone.
- Please be mindful of the different levels of heat in chili powder. Some are hotter than others. If you’re not sure, you can check and taste your chili powder to make sure you put enough. And if you want to make sure your biryani is mild and not spicy so you can feed the littles, you can always replace red chili powder with paprika powder. Or, mix it half-half.
- I find small waxy potatoes are best for biryani. My favorites are salad potatoes, Charlotte, and Jersey.
- If you don’t have fresh tomatoes, you can substitute with tinned tomatoes. For this recipe, you need 1 cup of tinned tomatoes.
Nutrition Information
Show Details
Serving
200grams
Calories
741kcal
(37%)
Carbohydrates
82g
(27%)
Protein
35g
(70%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
839mg
(35%)
Potassium
1077mg
(31%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
746IU
(15%)
Vitamin C
25mg
(28%)
Calcium
184mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 200grams | |
| Calories | 741kcal | 37% |
| Carbohydrates | 82g | 27% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 839mg | 35% |
| Potassium | 1077mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 25mg | 28% |
| Calcium | 184mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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