Kashmiri Lamb Biryani (Yakhni Style)
85% authentic · Kashmiri Indian
A fragrant and milder variation of lamb biryani from Kashmir, characterized by its use of yogurt-based gravy (yakhni), aromatic spices, and often nuts.
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Ingredients
- Lamb, bone-in pieces500g
- Basmati rice300g
- Yogurt200g
- Onions, finely chopped1 large
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Fennel seeds1 tsp
- Dried ginger powder (sonth)1 tsp
- Cardamom powder1 tsp
- Cloves4-5
- Cinnamon stick1 inch
- Bay leaves2
- Saffron threadsa pinch
- Milk2 tbsp
- Almonds and pistachios, slivered2 tbsp
- Ghee4 tbsp
- Saltto taste
- Wateras needed
- Black pepperto taste
Steps
- 1
Marinate lamb with yogurt, ginger-garlic paste, fennel seeds, dried ginger powder, cardamom powder, salt, and pepper.
- 2
Soak basmati rice in water for 30 minutes. Drain.
- 3
Heat ghee in a heavy pot. Add whole spices (cloves, cinnamon, bay leaves) and sauté briefly.
- 4
Add finely chopped onions and fry until translucent. Add marinated lamb and cook until browned.
- 5
Add a little water if needed, cover, and simmer until lamb is almost tender.
- 6
Meanwhile, boil basmati rice in salted water with saffron-infused milk until 70% cooked. Drain.
- 7
Layer the partially cooked rice over the lamb. Sprinkle slivered nuts.
- 8
Cover the pot tightly and cook on very low heat (dum) for 20-25 minutes until rice is fully cooked.
- 9
Let it rest for 10 minutes before serving.
