Lamb Biryani Recipe
User Reviews
5
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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
Description
The recipe starts with soaking basmati rice and browning chopped onions, then adding minced garlic and ginger. Ground spices including coriander, cumin, turmeric, Kashmiri red chili powder, and black pepper combine with whole spices—cloves, cardamom, and cinnamon—to build a complex flavor base. Chopped tomatoes and water are then added to the lamb mixture, simmering with a lid to develop richness. Potato chunks added mid-way provide texture and absorb flavors.
Beaten yogurt is stirred in later to balance acidity and add creaminess. The rice is cooked separately in boiling water before layering with the cooked lamb mixture. The resulting dish offers spiced lamb with tender grains and slightly soft potatoes, typical of biryani’s layered aroma and taste profiles.
This dish is suitable for main meals and can be accompanied by side chutneys or raita if desired. Selecting lamb shoulder or leg with some bone enhances flavor from marrow during cooking. Attention to chili powder heat level allows adjusting spiciness to taste or substituting with milder paprika.
Potato variety affects texture; waxy types like Charlotte or Jersey hold shape well. When fresh tomatoes are unavailable, equivalent canned tomatoes can be used with proportion adjustments. Ensuring the rice is well soaked and separately boiled is key to proper texture in the biryani.
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 see the note, or Asian red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon turmeric powder
- 1½ teaspoon salt
- 1 black pepper ground
- 15 cloves
- 10 green cardamom
- ½- inch cinnamon stick quill
- 1 cup yogurt beaten, natural
- 2 cups basmati rice
- 5 potato see the note, cut into big chunks, small
- 3 tomato see the note
- ½ cup neutral cooking oil generic cooking oil
- 2 cups water
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
- Use lamb shoulder or leg cuts with some bone for richer flavor.
- Adjust chili powder heat by taste or substitute half with paprika for milder biryani.
- Wax potato varieties such as Charlotte or Jersey maintain a good texture during cooking.
- If fresh tomatoes are unavailable, use about 1 cup of canned tomatoes as a substitute.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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