Lamb Biryani Recipe

Name: Lamb Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 large red onions, peeled; 4 cloves garlic, peeled; 1 piece (1-inch) ginger, peeled and chopped; 2 tbsp ground almonds; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp cardamom seeds; 1 tsp cayenne pepper; 4 tbsp oil; 1 1/2 lbs lean leg or shoulder of lamb, cubed; 1 cup whole milk plain yogurt; 1 3/4 cups basmati rice, rinsed and drained; None None Large pinch of saffron strands soaked in 3 tbsp hot milk; 2 tbsp butter; 1/2 cup golden raisins; 1/2 cup sliced almonds; None None Raita and warmed naan bread, to serve

Servings: persons

2 large red onions, peeled
4 cloves garlic, peeled
1 piece (1-inch) ginger, peeled and chopped
2 tbsp ground almonds
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp cardamom seeds
1 tsp cayenne pepper
4 tbsp oil
1 1/2 lbs lean leg or shoulder of lamb, cubed
1 cup whole milk plain yogurt
1 3/4 cups basmati rice, rinsed and drained
None None Large pinch of saffron strands soaked in 3 tbsp hot milk
2 tbsp butter
1/2 cup golden raisins
1/2 cup sliced almonds
None None Raita and warmed naan bread, to serve

1
Chop 1 of the onions. Process in a food processor with garlic, ginger, ground almonds, whole spices, cayenne, 1 tsp ground black pepper and 3 tbsp water. Heat 2 tbsp oil in a Dutch oven on high heat. Cook the lamb in batches until browned. Transfer to a plate. Add the onion paste to the pan. Cook for 5 mins until soft. Return lamb and juices to pan.
2
Stir in the yogurt and 2/3 cup water. Season with a pinch of salt. Cover the pan; cook on low heat for 1 hr, stirring occasionally, until the lamb is tender. Remove from the heat.
3
Preheat the oven to 300u00b0F. Cook the rice in lightly salted boiling water for 8 mins. Drain. Spoon the rice evenly over the meat in the pan. Drizzle the saffron-infused milk over the rice. Dot with small pieces of butter. Cover the pan tightly with foil; add the lid.
4
Bake for 1 hr until the rice and lamb are very tender. Thinly slice the remaining onion. Heat the remaining 2 tbsp oil in a large skillet on medium heat. Add the sliced onion; cook for 5 mins until softened and well browned. Add the raisins and sliced almonds . Cook, stirring, until the almonds are golden and the raisins have plumped up. Remove with a slotted spoon; drain on paper towels.
5
Stir the biryani until the ingredients are evenly mixed; spoon onto a warmed platter. Garnish with the fried onion mixture. Serve with raita and naan bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 large red onions, peeled, 4 cloves garlic, peeled, 1 piece (1-inch) ginger, peeled and chopped, 2 tbsp ground almonds, 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.

Lamb Biryani

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