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Indian Lamb Biryani is a quick biryani made with lamb, rice, aromatic spices, yogurt, ghee and few basic ingredients. It’s usually served with yogurt.
It’s absolutely delicious, glutenfree and can be stored in the fridge up to 2 days.
Indian Lamb Biryani is a perfect brunch recipe or a weeknight dinner (if you have around 1hour in hand for cooking).
Ingredients for Lamb Biryani
Method to Make Lamb Biryani
Serving the Lamb Biryani
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.
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.
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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