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Lamb Biryani Recipe

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★★★★★

4.5 from 83 reviews

A richly spiced Lamb Biryani made with tender marinated lamb, fragrant basmati rice, and layers of fresh herbs and fried onions, slow-cooked and finished in the oven for a flavorful, aromatic traditional Indian dish.

Ingredients

Scale

Marinade

  • 4 green finger chiles (or serrano chiles), stems removed
  • 8 garlic cloves, peeled
  • 1 (4-inch) piece fresh ginger, peeled
  • 2 medium yellow onions, peeled and quartered
  • 2 Roma tomatoes, quartered
  • 1 cup full-fat yogurt
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon Kashmiri chile powder, plus more as needed
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons kosher salt, plus more as needed
  • 2 1/2 to 3 pounds lamb chops or boneless/bone-in lamb shoulder pieces

Spices and Aromatics

  • 3 (1/2-inch) Indian cinnamon sticks, or 1 large cinnamon stick
  • 12 whole black peppercorns
  • 6 cloves
  • 6 green cardamom pods
  • 1 tablespoon garam masala
  • 1 cup neutral oil (grapeseed or canola)
  • 2 yellow onions, thinly sliced
  • 1/2 teaspoon kosher salt
  • Kosher salt (to taste)

Rice and Assembly

  • 3 cups basmati rice
  • 6 tablespoons whole milk
  • 1/2 teaspoon saffron threads
  • 2 cups mixed fresh cilantro and mint leaves
  • 6 tablespoons unsalted butter, sliced

Instructions

  1. Prepare the lamb marinade: Combine green chiles, garlic, and ginger in a food processor and chop finely. Add onions and tomatoes and blend until smooth. Transfer to a large bowl, add yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric, and salt. Mix well. Add the lamb and coat thoroughly. Cover and refrigerate overnight to marinate.
  2. Make fried onions: Heat oil in a Dutch oven or heavy pot over medium heat. Add thinly sliced onions, season with salt, and sauté until golden brown and caramelized, about 25 to 30 minutes, stirring occasionally. Remove the onions with a slotted spoon to a paper towel-lined plate and separate them with your fingers. Set aside.
  3. Cook the lamb: In the same pot, add cinnamon sticks, peppercorns, cloves, and cardamom pods to the hot oil and fry for 1 minute until aromatic. Add the marinated lamb, marinade, and 1 cup water. Bring to a simmer over medium heat. Cook gently for around 2 1/2 hours, stirring occasionally, until the lamb is tender and the sauce thickened and darkened. Stir in garam masala, taste and adjust salt and chile powder as needed. Remove from heat and set aside.
  4. Prepare the rice: Preheat oven to 350°F (175°C). Boil a large pot of lightly salted water, add basmati rice and cook for 3 minutes. Drain the rice in a colander and rinse briefly with cool water to stop cooking. Set aside.
  5. Prepare saffron milk: Warm milk gently in a small saucepan until steaming, remove from heat, add saffron threads, crushing them slightly with fingertips to release color and aroma. Set aside.
  6. Assemble the biryani layers: In a large heavy lidded pot, layer one third of the lamb mixture evenly on the bottom. Sprinkle one third of the mixed cilantro and mint leaves, then one third of the rice. Drizzle 2 tablespoons of the saffron milk, then scatter one third of the fried onions. Repeat this layering two more times with remaining meat, herbs, rice, saffron milk, and onions. Top with sliced butter pats and cover the pot tightly with foil and lid.
  7. Bake the biryani: Place the covered pot in the preheated oven and bake for about 1 hour until piping hot throughout. Let it rest for 10 minutes before serving. Serve hot, scooping all layers together. Reheat covered in oven or microwave as needed.

Notes

  • Marinate the lamb overnight for best flavor and tenderness.
  • Use full-fat yogurt for a rich texture and depth of flavor in the marinade.
  • Frying the onions slowly until deeply browned is key to achieving authentic biryani taste.
  • Kashmiri chili powder adds vibrant color without excessive heat; adjust to taste.
  • Saffron milk infuses the rice with color and subtle aroma essential for biryani.
  • Layering ingredients carefully without packing preserves the distinct texture of rice and meat.
  • Using a heavy, lidded pot helps trap steam and cook the biryani evenly in the oven.
  • Gently reheating biryani covered prevents it from drying out.

Keywords: Lamb Biryani, Indian Lamb Biryani, Spiced Lamb Rice, Traditional Biryani, Indian Dinner, Slow Cooked Lamb, Aromatic Rice Dish

Find it online: https://stirringwithstella.com/lamb-biryani-recipe/