Traditional Lamb Biryani
Traditional dish · Indian
A classic and aromatic layered rice dish featuring tender lamb, fragrant basmati rice, and a blend of traditional Indian spices, slow-cooked to perfection.
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Ingredients
- Lamb shoulder500g
- Basmati rice300g
- Yogurt150g
- Onions2 large
- Tomatoes2 medium
- Ginger2 tbsp, minced
- Garlic2 tbsp, minced
- Green chilies2-3
- Ghee or vegetable oil4 tbsp
- Saffron threadsa pinch
- Milk2 tbsp
- Whole spices (cardamom, cloves, cinnamon, bay leaf)1 tbsp
- Ground spices (coriander, cumin, turmeric, red chili powder, garam masala)2 tbsp
- Fresh mint leaves1/4 cup, chopped
- Fresh cilantro leaves1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Marinate lamb with yogurt, ginger-garlic paste, green chilies, ground spices, and salt for at least 2 hours or overnight.
- 2
Soak basmati rice in water for 30 minutes. Drain and set aside.
- 3
Heat ghee/oil in a heavy-bottomed pot. Fry thinly sliced onions until golden brown. Remove half for garnish.
- 4
Add marinated lamb to the pot with the remaining fried onions. Cook until lamb is browned and oil separates.
- 5
Add chopped tomatoes and cook until softened.
- 6
Boil basmati rice in plenty of salted water with whole spices until 70% cooked. Drain thoroughly.
- 7
In a separate bowl, soak saffron in warm milk.
- 8
Layer the partially cooked rice over the lamb mixture. Drizzle saffron milk and ghee over the rice. Sprinkle chopped mint and cilantro.
- 9
Cover the pot tightly with a lid (seal with dough if needed) and cook on low heat (dum) for 25-30 minutes until rice is fully cooked and fluffy.
- 10
Let it rest for 10 minutes before gently mixing and serving.
