Description

Lamb Biryani is a festive and aromatic dish featuring tender lamb chops cooked in a rich, spiced masala, then layered with fragrant basmati rice. The saffron-infused rice adds a beautiful golden color, while the tender lamb soaks up all the rich, tangy flavors, making it perfect for special gatherings or celebrations.

Ingredients

2 ½ cups basmati rice

¼ cup cooking oil

8 whole cloves

4 black cardamom pods

4 cinnamon sticks

4 large onions, sliced thin

1 tbsp garlic paste

1 tbsp ginger paste

¼ cup chopped fresh cilantro leaves

3 tbsp chopped fresh mint leaves

1 lb lamb chops

Salt to taste

3 tomatoes, chopped

4 green chile peppers, halved lengthwise

2 tsp ground red pepper

2 tbsp plain yogurt

2 tbsp lemon juice

7 ½ cups water

1 tsp salt (for rice)

1 tbsp vegetable oil (for topping)

1 onion, sliced (for topping)

½ tsp saffron

2 tbsp warm milk

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Instructions

Soak the basmati rice in water for 30 minutes, then drain.
In a large skillet, heat ¼ cup of oil over medium heat. Add whole spices (cloves, cardamom, cinnamon). Cook until fragrant, about 1 minute. Add sliced onions and cook until lightly browned (about 5 minutes). Stir in garlic paste, ginger paste, cilantro, and mint. Cook for another minute.
Add lamb chops, season with salt, and brown for 20 minutes, turning to brown both sides.
Stir in tomatoes, green chiles, and ground red pepper. Cook until oil separates from sauce (about 10 minutes). Add yogurt and lemon juice, cover, and cook until lamb is tender (about 15 minutes). Add water as needed to prevent dryness.
In a separate pot, cook the soaked rice in 7 ½ cups water with 1 tsp salt, until nearly done (slightly chewy), about 10-15 minutes. Drain excess water.
In a small skillet, fry the sliced onion in 1 tbsp oil until browned and set aside.
In a separate bowl, mix saffron with warm milk. Set aside.
In a deep pot, layer half of the rice, followed by the lamb masala, and top with half of the fried onions. Add the remaining rice on top.
Pour saffron milk over the top layer of rice. Cover the pot and cook on low heat for about 15 minutes.
Once done, fluff the biryani and serve hot. Garnish with remaining fried onions.

Notes

You can substitute lamb with chicken, beef, or goat for a different variation.
For a vegetarian version, use a mix of vegetables like peas, carrots, and potatoes instead of lamb.
Adjust the spice level by increasing or decreasing the amount of green chilies and ground red pepper.
Use ghee instead of oil for a richer, more traditional flavor.
Store leftovers in an airtight container for up to 2-3 days or freeze for up to a month.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1/8 recipe
Calories: 570
Sugar: 7g
Sodium: 720mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 31g
Cholesterol: 80mg