Lamb Biryani

Name: Lamb Biryani
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g lamb shoulder, diced; 400g basmati rice, soaked; 250ml full fat yoghurt; 2 onions, sliced and fried until golden; 4 cloves garlic, minced; 2cm fresh ginger, minced; 1 tsp saffron in warm milk; 2 tsp biryani masala; 1 tsp turmeric; 4 tbsp ghee; fresh mint and coriander to layer; 4 cardamom pods; 2 bay leaves; 1 cinnamon stick

A classic lamb biryani with fragrant long grain rice, whole spices and caramelised onions. Parboiling the rice to only 70 percent cooked before layering lets it finish gently steaming over the lamb, rather than turning mushy from being fully cooked twice.

Total time

140 min

Prep

60 min

Cook

80 min

Difficulty

hard

Cuisine

Indian

gluten-free

Ingredients

800glamb shoulder, diced

400gbasmati rice, soaked

250mlfull fat yoghurt

2onions, sliced and fried until golden

4 clovesgarlic, minced

2cmfresh ginger, minced

1 tspsaffron in warm milk

2 tspbiryani masala

1 tspturmeric

4 tbspghee

fresh mint and corianderto layer

4cardamom pods

2bay leaves

1cinnamon stick

Instructions

Marinate lamb in yoghurt, garlic, ginger and spices overnight.

Brown marinated lamb in ghee, add water and simmer 40 minutes until tender.

Parboil rice with whole spices and bay leaves until 70 percent cooked.

Layer half the rice over lamb in pot.

Scatter with fried onions, mint and coriander.

Layer remaining rice, pour saffron milk over.

Seal and cook on lowest heat 25 minutes.

Rest 10 minutes, serve with raita.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

996

Protein

59.6g

Fat

60.2g

Carbs

57.4g

Fiber

10.7g

Sodium

178mg

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