Lamb Biryani recipe: is a quick Indian style recipe made with whole and powdered spices.
It’s usually served with yogurt.
It’s absolutely delicious, glutenfree and can be stored in the fridge up to 2 days.
Lamb Biryani is a perfect brunch recipe or a weeknight dinner (if you have around 1hour in hand for cooking).
The lamb is stewed/cooked in a mix of spices, herbs and onions. Then the rice is mixed together and everything is cooked to make an aromatic and extremely delicious lamb biryani.
Lamb Biryani Recipe Below:
Serving Suggestion: Served as Entrée/Main Course along with Yogurt or Mango Lassi
2 Large non-stick pot or Skillet
1 Large Lid to cover the non-stick pot.
1 Medium non-stick pan – For frying onions.
2 Small Bowl – For food color- Optional
1 Pound boneless Lamb – Washed &Cut into bite-size pieces OR with bones as per choice
2 Cups Basmati Rice – Any other rice will also do
5 Tbsp Oil – (Use any flavorless oil of choice)
1½ Tsp Clarified Butter – Optional
2 Large Onions – Thinly sliced.
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
¼ Cup Fresh Cilantro- Chopped
¼ Cup Fresh Mint – Chopped
2 Green Chilies – Deseeded and chopped into large pieces – Optional
4 Tbsp Yogurt – Thick & Whisked
¼ Cup Water – For cooking Lamb
4 Cups Water – For cooking rice
2-3 Mint Leaves – For Decoration
2-3 Lemon Wedges – For Decoration
Food Color – This STEP is Completely Optional
3 Drops Red Food Color
3 Drops Yellow Food Color
Indian Spice Mix (Whole):
1 Big Bay Leaf
1 Large Stick of Cinnamon
3 Big Black Cardamom Seed
5 Green Cardamom
Indian Spice Mix (Powdered):
2 Tsp Coriander Powder
2 Tsp Roasted cumin powder
1½ Garam Masala – Store Bought OR Homemade
Salt – As per taste
Red Chilies – As per taste
Heat a large pot, add 4 cups water, 2 cups rice, ½ Tsp black cardamom seeds, 2 cloves, 2 green cardamoms. Cover and keep on high heat for aboil.
After the first boil, reduce the heat to lowest and cook until rice is almost done. (Takes 10-15 min)
Once the rice is almost done, pour out all the water.
In another large pan, heat oil, add onions and cook till blackish brown OR caramelized. (Takes 8-9 min)
Now remove half the onions and to the same pot add the whole spice mix and stir.
Now add ginger+garlicpaste, lamb, powdered spice mix and cover the lid and reduce heat to low, cook until lamb is tender and cooked. (Takes 15-20 min depending on the quality of lamb).
After the lamb is tender, add coriander, mint, yogurt, clarified butter/ghee and cook for another
5 min and switch off the heat.
Optional – If adding food color:
Take 2 separate bowls, add 2 Tsp water in each & add red color in the first bowl and yellow color in the second bowl.
Take a large pot, pour some rice on the bottom of the pot spread 2 ladles of cooked lamb over it,
sprinkle some caramelized onion and repeat the same rice-lamb-onion combination till the pot is almost full.
Optional Step: Now make 4 holes with a help of a spoon in this layer and pour the food colors into alternate holes.
Cover the biryani and cook on low heat for 5-6 min.
Switch of the heat, give the biryani a light stir to mix colored rice, lamb pieces, onion and serve hot.
Tried Our Recipe – AWESOME!!!
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