Indian Lamb Biryani

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

Indian Lamb Biryani is a perfect brunch recipe or a weeknight dinner (if you have around 1hour in hand for cooking).

This Indian Lamb Biryani recipe talks about:

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.

lamb-masala-recipe

 

Lamb Biryani Recipe Below:

Serves: 4

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

 

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 –  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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Yield: 4 People

Indian Lamb Biryani

Indian Lamb Biryani
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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

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.

Cooking the Lamb:

  1. In another large pan, heat oil, add onions and cook till blackish brown OR caramelized. (Takes 8-9 min)
  2. Now remove half the onions and to the same pot add the whole spice mix and stir.
  3. 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).
  4. After the lamb is tender, add coriander, mint, yogurt, clarified butter/ghee and cook for another 5 minutes and switch off the heat.

Optional Step: 

  1. 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.
  2. Take a large pot, pour some rice on the bottom of the pot spread 2 ladles of cooked lamb over it.
  3. 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.

  1. 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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 400 Total Fat 55g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 36g Cholesterol 136mg Sodium 455mg Carbohydrates 68g Fiber 7g Sugar 8g Protein 41g

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