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Indian Lamb Biryani – How to Make Mughlai Lamb Biryani by layering tender, juicy lamb/mutton, fragrant basmati rice, along with ghee, yogurt, and spices. Pro-Tips for a perfect, delicious and aromatic biryani every time. Served with chilled raita or as is, will leave you wanting more and more. This recipe is good for 4 people and extremely easy to make.
This Indian Lamb Biryani / Mughlai Lamb Biryani is the number 1 choice of everyone for our family/friends gatherings, festive parties or sometimes a big part of date night.
The Lamb Biryani in India, is also sometimes referred to as Gosht Biryani or even Mutton Biryani.
Gosht is another word for red-meat (lamb, mutton, sheep, goat, etc). ‘Mutton Biryani’ is actually made using aged lamb (2+yrs plus) and the meat in it is slightly chewier.
Whereas in ‘Lamb Biryani’, it’s cooked using lamb (aged 1yr or less), the meat is tender, less fatty and more delicious.
(Here are 12 Quick Dessert Recipes to with this Recipe)
It’s a Show Stopper dish and one of the first recipes that I posted on my blog in 2012 and finally today, I’m here with new pictures cause trust me, I hardly get time to click pics of this one – it’s gone in seconds.Fast forward to 2019, it’s still the BEST of my Recipes and this is my ‘Foolproof Method to Lamb Biryani’ Everytime!!!
This biryani is super easy to follow and the ingredients can be easily found in every household. I’m also mentioning some of the swaps you can do below:
I know the list might seem little over-whelming but trust me once you have everything, it will look easier.
I’m using Gel Food Colors + Saffron for that amazing rich yellow-orange color, but you can totally skip this step. Will not affect the taste of the biryani anyways.
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
Now that you have all the ingredients + tools needed to make the Lamb Biryani, let’s go ahead and get the process started.
To make the process even simpler, I’ve divided the process into 3 parts:
Cooking the Rice:
Cooking the Lamb:
Assembling the Mughlai Lamb Biryani:
Lamb – I prefer to use lamb with bones as it’s more succulent and tender once cooked. I always use lamb shoulder as they cook up perfectly but you can use any portion if that’s not available.
Basmati Rice – Any other rice will also do but the texture and little bit of flavors would differ from rice to rice.
Ghee: you can use clarified butter too or just add that much more oil.
Milk – using milk tenderize the lamb further to a melt in your mouth consistency.
Kewda Water: it’s aromatic-sweet fragrance water that gives biryani that sweet scent. Totally optional
What goes with Lamb Biryani:
I serve it with mint raita / plain yogurt or a light salad. You can also serve roasted/sauteed seasonal veggies with it.
What Wine Goes Well:
Biryani’s + Red Wines are pair made for each other!!! I like to serve it with a Pinot Noir Or Cabernet Sauvignons
Reheating Biryani:
You can use a microwave or oven to reheat the biryani. Always sprinkle some water or cold milk all over the biryani and reheat for 5 minutes in the microwave (stop/stir every 2 minutes) and 7 minutes in the oven.
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Indian Lamb Biryani - How to Make Mughlai Lamb Biryani by layering tender, juicy lamb/mutton, fragrant basmati rice, along with ghee, yogurt, and spices. Pro-Tips for a perfect, delicious and aromatic biryani every time. Served with chilled raita or as is, will leave you wanting more and more. This recipe is good for 4 people and extremely easy to make.
The biryani process is divided into two major steps below:
If Using Food Color: Take 2 separate bowls, add 3 Tsp milk in each & add orange color in the first bowl and yellow color in the second bowl.
Basmati Rice – Any other rice will also do but the texture and little bit of flavors would differ from rice to rice.
Ghee: you can use clarified butter too or just add that much more oil.
Kewda Water: it's aromatic-sweet fragrance water that gives biryani that sweet scent. Totally optional
1 Reply to "Indian Lamb Biryani - How to Make Mughlai Lamb Biryani"
Sheena berry October 22, 2019 (8:02 am)
Yaaay, we finally have your Much Loved Lamb Biryani! I’m going to make it for our Diwali potluck – Thanks, Sheena