A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves.
Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea. There will be no one saying NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, duma loo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages. I have two lamb Biryani recipes – Ambur Lamb Biryani & Restaurant Style Lamb Biryani.
Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste 😉 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.
Other Favorite Lamb Recipes: Spicy Honey Rack Of Lamb, Lamb & spinach Curry, dry Goat curry, Insanely Delicious Lamb & Chicken recipes.
Sides for Lamb Biryani: Garlic Tomato raita or any raitas, Mutton sukka, Mirchi Ka salan, chicken 65.
- • Lamb – 1 lb
Grind: - • Bay leaf – ½
- • Cinnamon – 1 thin piece
- • Lime juice - 1 tbsp
- • Cloves – 3
- • Cardamom pods -2
- •
Khus khus (white poppy seeds) – ½ tbsp. - • Cumin seeds/ jeera – ½ tbsp.
- • Green chillies - 2
- • Fennel seeds – ½ tbsp.
- • Garlic – 4 pods
- • Ginger – 1 inch
- • Mint – ½
cup, chopped finely - • Coriander leaves – ½
cup, chopped finely. - • Pepper powder – 1 tsp
- • Salt – 1 tbsp
- • Biryani masala – 1 tbsp
- • Red chilli powder – 1 tsp
- • Yogurt – 2 tbsp
- • Oil – 1 tbsp
For garnish: - • Ghee – 2 tbsp
- • Lime - small cube or 1 tsp
- • Mint – 2 tbsp finely chopped
- • Coriander leaves – 1 tbsp, chopped finely
For mutton gravy: - • Oil – 1tbsp
- • Bay leaf – ½
- • Cinnamon – 1 thin piece
- • Cloves – 3
- • Cardamom pods -2
- • Green chilli – 1, slit
- • Onion – 1, medium, sliced
- • Tomato - 1, small, chopped
- • Turmeric powder – ½ tsp
For rice: - • Basmati rice – 3 cups
- • Salt – 2 tbsp
- • Cumin Seeds/ Jeera – 1 tbsp
For fried onions: - • Onions – 2 small onions, ½ cup, sliced thinly
- • Oil – to fry (3 tbsp)
- For Fried onions:
- Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.
For Marinating: - Grind everything under “to grind” to a smooth paste.
- Wash lamb, add ½ of the fried onions to it, salt and blended paste. Mix everything together.
- Marinate it overnight or at least for 2 hours.
For lamb masala: - Add oil in medium heat, add the
bayleaf , cinnamon, cloves, cardamom pods, slicedonions,the green chillies, and sauté till the onions are golden brown.
- Then add the tomatoes with ½ tsp of turmeric powder and sauté them well till they are cooked and not mushy.
- Add the marinated lamb and sauté for a minute.
- Then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. Water will not be evaporated totally which is good.
For rice: Meanwhile Wash the rice and soak in water for twenty minutes.- Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 5 minutes exact or when the rice is 50% done. Switch off and drain the rice.
Layering: - Now, the layering starts. Add the lamb with gravy to a big heavy bottom pan, pat and level it. Add the drained hot rice on the top of it. Mix everything together ( mix it with the gravy, not just layer it) well if you have
lot of gravy. Garnish with fried onions, ghee, mint and coriander leaves.
- Cover the pan with a tight lid, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 40 minutes)
- Squeeze some lemon and switch off. Mix and serve hot!
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Adjust your salt level as per your taste.
