Lamb Biryani Recipe

Name: Lamb Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 inch [10 cm]) piece ginger, peeled and grated; 4 garlic cloves, peeled and grated; 4-6 green Thai, serrano, or cayenne chiles, stems removed; 2 tablespoons (30 mL) garam masala; 1 teaspoon (5 mL) red chile powder; 1 teaspoon (5 mL) turmeric powder; 1 teaspoon (5 mL) salt; 2/3 cup (120 g) chopped fresh cilantro; 1/4 cup (50 g) fresh mint, chopped; 2 pounds (1 kg) boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes; 1 cup (250 ml) plain yogurt; 3 medium yellow or red onions, peeled and very thinly sliced; 4 tablespoons (59 mL) canola or vegetable oil; 1 1/2 cups (375 mL) water; 2 1/2 cups (526 g) uncooked basmati rice; 1 tablespoon (15 mL) salt; 1/2 teaspoon (2.5 mL) saffron strands soaked in 2 tablespoons (30 mL) milk (optional)

Servings: persons

1 (4 inch [10 cm]) piece ginger, peeled and grated
4 garlic cloves, peeled and grated
4-6 green Thai, serrano, or cayenne chiles, stems removed
2 tablespoons (30 mL) garam masala
1 teaspoon (5 mL) red chile powder
1 teaspoon (5 mL) turmeric powder
1 teaspoon (5 mL) salt
2/3 cup (120 g) chopped fresh cilantro
1/4 cup (50 g) fresh mint, chopped
2 pounds (1 kg) boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
1 cup (250 ml) plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 tablespoons (59 mL) canola or vegetable oil
1 1/2 cups (375 mL) water
2 1/2 cups (526 g) uncooked basmati rice
1 tablespoon (15 mL) salt
1/2 teaspoon (2.5 mL) saffron strands soaked in 2 tablespoons (30 mL) milk (optional)

1
In a deep bowl, mix together the ginger, garlic, green chiles, garam masala, red chile powder, turmeric, 1 teaspoon of salt, cilantro, and mint.
2
Add the lamb and mix to coat.
3
Marinate at least 2 hours in the refrigerator or, ideally, overnight.
4
After marinating, add the yogurt to the lamb and mix well.
5
Turn the slow cooker on low.
6
Add the onions, 2 tablespoons (30 mL) of the oil, and the marinated lamb to the slow cooker.
7
Cook for 2 hours.
8
On the stovetop, bring the water to a boil over medium-high heat.
9
Add the rice and the tablespoon of salt and turn the heat to low.
10
Allow the rice to simmer for 3 to 5 minutes, at which point most of the water.
11
Will have evaporated.
12
If it has not, use a slotted spoon to transfer the rice to the slow cooker.
13
Discard any remaining water.
14
Level the rice in the slow cooker with the back of a spoon.
15
Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
16
Cook for 1 hour, occasionally fluffing the rice with a fork.
17
Scoop and serve this amazing one-pot meal.
18
Try This!
19
To add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker.

1458

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4 inch [10 cm]) piece ginger, peeled and grated, 4 garlic cloves, peeled and grated, 4-6 green Thai, serrano, or cayenne chiles, stems removed, 2 tablespoons (30 mL) garam masala, and more.

Yes, Lamb Biryani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions