Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Lamb Biryani Recipe

Ingredients

How to make it

  • For the Marinade:
  • 1. Heat 1 Tbs. ghee in a heavy bottomed saucepan over medium heat until shimmering.
  • 2. Add half of the onion and cook, stirring, until browned, about 10 minutes. Transfer to a bowl.
  • 3. In a large bowl, combine yogurt, turmeric, green chilies, ginger, garlic, 1 Tbs. ground cumin, 1 Tbs. ground coriander, chilli powder, and 2 tsp. salt.
  • 4. Roughly chop the onions and add to the mix.
  • 5. Add the lamb, mix well to coat, and refrigerate at least 2 hours and up to overnight.
  • For the gravy:
  • 6. When ready to cook, add the remaining ghee to the heavy bottomed saucepan and heat over medium heat until shimmering.
  • 7. Add remaining onions and cook, stirring, until golden brown, about 10 minutes.
  • 8. Add 2 bay leaves, cloves, cinnamon, star anise, black cardamom, peppercorns, fennel seeds. Cook, stirring, until fragrant, about 2 minutes.
  • 9. Add the crushed tomatoes and cook until the oil separates from the tomatoes, bout 4 minutes.
  • 10. Add the garam masala and stir for 1 minute.
  • 11. Add half of the cilantro and the marinated lamb (discard excess marinade).
  • 12. Add 1 cup of water and stir to combine. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb is completely tender, about 3 hours.
  • 13. Find and remove the star anise pods.
  • 14. Meanwhile, bring a large pot of water to a boil. Add lime juice and remaining 2 bay leaves. Season well with salt. Add rice and cook until almost tender. Drain well and spread on a plate to dry.
  • To Assemble:
  • 15. Add remaining Tbs. ghee to a large Dutch oven and spread evenly over bottom.
  • 16. Add a 2 inch layer of rice. Next add the lamb and gravy and sprinkle some coriander leaves.
  • 17. Add another layer of rice, lamb and gravy and coriander; repeating until all of the rice and lamb is used up, finishing with a layer of rice.
  • 18. Cover and place the dutch oven on low heat. Cook until the rice is fragrant and completely cooked, about 20 minutes.
  • 19. Serve immediately.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • DonSpain 8 years ago
    Hi EL, I love indian food -- That looks delicious -Apart minor adjustments e.g mace petals -- can get everything.
    Have a bright day. cheers
    Was this review helpful? Yes Flag

The Cook

elgourmand2 APia, Samoa

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes