Biryani is a dish that resonates deeply with South Asian culinary traditions, combining fragrant basmati rice, richly spiced lamb, and a harmonious balance of textures and aromas. With every bite, lamb biryani offers layers of flavor and a medley of aromas that leave you craving more. Our lamb biryani recipe captures the essence of this beloved dish while being accessible for home cooks looking to master its intricacies.
What is Lamb Biryani?
Lamb biryani is a type of biryani where tender, marinated lamb is layered with fragrant, partially cooked basmati rice, and then steamed (using the Dum Pukht method) to achieve the perfect combination of flavors. This dish is celebrated not just for its taste but for its colorful appearance and the symphony of aromas that tantalize your senses as it cooks.
Biryani itself comes in two primary methods: Kacchi Biryani and Pakki Biryani. In our recipe, we use the pakki method, where the lamb is cooked separately before being layered with rice.
Ingredients for Lamb Biryani
For the Marinade
- 1 kg lamb (cut into chunks)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1 tablespoon red chili powder (or Kashmiri chili powder for less heat)
- ½ teaspoon turmeric powder
- 1 tablespoon ground coriander
- ½ teaspoon garam masala
- 2 tablespoons lemon juice
For the Rice
- 2 cups basmati rice (washed and soaked for 30 minutes)
- 4-5 green cardamom pods
- 2 bay leaves
- 1-inch piece of cinnamon stick
- 4-5 cloves
- Salt to taste
- A pinch of saffron (soaked in 2 tablespoons of warm milk)
For the Lamb Curry
- 2 large onions (thinly sliced)
- 3-4 tablespoons ghee (or oil)
- 2-3 green chilies (slit lengthwise)
- 2 tomatoes (finely chopped)
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint leaves
- 1 teaspoon garam masala
- ½ teaspoon mace powder
- ½ teaspoon nutmeg
- 1 teaspoon Kashmiri chili powder (optional for extra color)
For Layering and Garnish
- 1 tablespoon rose water
- 1 tablespoon pandan water (optional)
- 2 tablespoons fried onions (for garnish)
- 1 tablespoon ghee
- Fresh cilantro and mint for garnish
- Optional: Hard-boiled eggs, fried potatoes, and toasted nuts
Step-by-Step Recipe for Lamb Biryani
1. Marinate the Lamb
The first step to creating a flavorful lamb biryani is preparing the lamb. In a large bowl, mix together the yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, ground coriander, and lemon juice. Add the lamb chunks to the mixture and coat them well. Let the lamb marinate for at least 1-2 hours, or overnight in the refrigerator for the best results. This process not only tenderizes the lamb but also infuses it with deep flavors.
2. Parboil the Rice
While the lamb marinates, prepare the basmati rice. In a large pot, bring water to a boil. Add salt, green cardamom, bay leaves, cloves, and the cinnamon stick. Add the soaked basmati rice and cook for 5-7 minutes until the rice is about 70% cooked. The grains should still have a bite to them and not be fully soft. Drain the rice and set it aside.
3. Prepare the Lamb Curry
In a large pan, heat ghee over medium heat. Add the thinly sliced onions and cook until they become caramelized and golden brown. This process will take about 10-15 minutes but is essential to bring out the rich, sweet flavor of the onions. Remove a portion of the fried onions and set aside for garnish.
To the remaining onions in the pan, add the green chilies and cook for another minute. Stir in the chopped tomatoes and cook until they soften and form a sauce. Now, add the marinated lamb and cook on medium-high heat until the lamb is browned on all sides.
