Lamb Biryani
A fragrant, rich Indian lamb biryani layered with spiced lamb, basmati rice, saffron and fried onions for a celebratory one-pot meal.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 12 pcs cashew nuts
- 0.5 tbsp khus khus (poppy seeds)
- 0.5 tbsp cumin seeds (for paste)
- 3 pcs onions sliced
- 2 tsp ginger garlic paste
- 4 pcs garlic cloves (whole)
- mint leaves
- cilantro (coriander) leaves
- 0.5 cup saffron dissolved in warm milk
- 2 tbsp ghee
- 2 cups basmati rice
- 0.5 cup full fat yogurt
- 1 tbsp cumin seeds (for rice)
- 0.5 pcs bay leaf
- 1 pcs cinnamon stick (thin piece)
- 3 pcs cloves
- 2 pcs cardamom
- 1 lb lamb
- 1 tsp red chilli powder
- 1 tbsp biryani masala
Directions
- Grind cashews, khus khus and 0.5 tbsp cumin seeds into a smooth paste using minimal water and set aside.
- Deep fry sliced onions until light brown, drain on paper towel and let crisp; also fry cashews until golden and set aside.
- Wash and soak basmati rice for 20 minutes.
- Heat oil in a wide pan on medium, add sliced onions and the blended paste, add green chillies, ginger garlic paste and whole garlic and fry 1 minute.
- Add tomatoes and sauté until cooked and not mushy.
- Add red chilli powder, biryani masala, mint and cilantro and sauté well.
- Remove pan from heat, add yogurt and mix to prevent curdling, then return to heat.
- Add washed lamb, salt and 0.5 cup water, mix and cook covered on medium-low for 1 hour (or pressure cook 6 whistles); if excess water remains, simmer uncovered to reduce.
- In another large pot, boil water (about 3x the rice volume), add rice, salt and 1 tbsp cumin seeds and cook about 7 minutes or until rice is ~80% done, then drain.
- Level the cooked lamb, spread drained hot rice over it, garnish with fried onions, ghee, mint, cilantro and saffron-milk.
- Cover and bake at 350°F for 15 minutes or cook on stove medium 12 minutes then lowest heat 5 minutes, then switch off and allow to rest.
- Mix gently and serve hot.