Lamb Biryani – Quick Indian Style Biryani (Glutenfree)

Lamb Biryani recipe is a quick Indian style recipe made with whole and powdered spices and served with yogurt. It’s absolutely delicious, glutenfree and can be stored in fridge upto 2 days.

Serves: 4

Serving Suggestion: Served as Entrée/Main Course along with Yogurt or Mango Lassi

Lamb-Biryani

 Lamb Biryani Recipe Below:

Tools:
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
Ingredients:
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 Cloves
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
Method:
  • 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
    Step: 
    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.

 


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Yields 4 People

4 People

1850

Lamb Biryani

5 minPrep Time

40 minCook Time

45 minTotal Time

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Recipe Image

Ingredients

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 Cloves

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

Instructions

    Cooking the Rice:
  1. In a large pot,  add 4 cups water, 2 cups rice, ½ Tsp black cardamom seeds, 2 cloves, 2 green cardamoms.
  2. Cover and keep on high heat for a boil.
  3. After the first boil, reduce the heat to lowest and cook until rice is almost done. (Takes 10-15 min)
  4. Once the rice is almost done, pour out all the water.
  5. Cooking the Lamb:
  6. In another large pan, heat oil, add onions and cook till blackish brown OR caramelized. (Takes 8-9 min)
  7. Now remove half the onions and to the same pot add the whole spice mix and stir.
  8. Add ginger+garlic paste, 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).
  9. After the lamb is tender, add coriander, mint, yogurt, clarified butter/ghee and cook for another 5 minutes and switch off the heat.
  10. Optional Step: 
  11. 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.
  12. Take a large pot, pour some rice on the bottom of the pot spread 2 ladles of cooked lamb over it.
  13. Sprinkle some caramelized onion and repeat the same rice-lamb-onion combination?till the pot is almost full.
  14. Optional Step: Now make 4 holes with a help of a spoon in this layer and pour the food colors into alternate holes.
  15. 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.
7.8.1.1
344
http://www.easycookingwithmolly.com/2012/04/lamb-biryani/
ESHA Logo
Calories
1850 cal
Fat
55 g
Carbs
303 g
Protein
56 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

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