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Lamb Biryani

South Asian-inspired

Drain the rice well before layering so excess water does not collect at the bottom. When serving, lift through the layers rather than stirring hard so the grains remain intact.

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Serving reference for Lamb Biryani; presentation may vary
Serving reference. Ingredients, toppings and presentation may vary. Photo: pelican from Tokyo, Japan · Source · CC BY-SA 2.0
Servings (recipe yield)
4 servings
Prep time
30 min
Cook time
1 hr
Rest / chill / soak
Not provided
Total time
Not provided

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Times from the source where available.

Ingredients

  • 4-5 pods of Cardamom
  • 2-3 Bay leaves
  • 3-4 Cinnamon Sticks
  • 8 Cloves
  • 400gm Basmati Rice
  • 600gm Mutton / Lamb (Boneless)
  • 2 Onions (Preferably Red)
  • 2 Tomatoes
  • 1 Green chilli (Optional)
  • 10 Garlic pearls
  • 5cm piece of Ginger
  • 1/2 Tbsp Garam Masala
  • 1 Tbsp Chilli Powder or Hungarian Smoked Paprika
  • Juice of 1/2 Lemon or 1 tsp of Vinegar
  • Dash of Tumeric Powder
  • Dash of Curry Powder
  • 1 Sprig Mint / Coriander (Garnish)

Instructions

  1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins.
  2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
  3. For the green chilli slice it midway to maintain it in one piece.
  4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
  5. Add the onions and saute for around 3 min.
  6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.
  7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
  8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
  9. Ensure that the pot does not run out of water and top up with more if required.
  10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
  11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
  12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
  13. Now with a lid on, let the pot simmer for another 10 mins.
  14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!

Source: Public Domain Recipes · ram-pari · Recipe source · Public-domain source license

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