Lamb Biryani
Discover this authentic Indian Lamb Biryani recipe — a rewarding dish that's a culinary masterpiece for the ambitious cook. Made with cashew nuts, khus khus, cumin seeds and 17 more fresh ingredients, this recipe guides you through 14 detailed steps to create a truly memorable meal. Ready in about 75 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this indian classic is sure to impress.
30
Prep Time (min)
60
Cook Time (min)
4
servings
470
Calories/serving
Expert
Difficulty
Ingredients
- 12 Cashew nuts
- ½ tbsp Khus khus
- ½ tbsp Cumin seeds
- 3 sliced thinly Onions
- 2 tsp Ginger garlic paste
- 4 whole Garlic
- Leaves Mint
- Leaves Cilantro
- ½ tsp dissolved in ½ cup warm milk Saffron
- 2 tbsp Ghee
- 2 Cups Basmati rice
- ½ cup Full fat yogurt
- 1 tbsp Cumin Seeds
- ½ Bay leaf
- 1 thin piece Cinnamon
- 3 Cloves
- 2 Cardamom
- 1 lb Lamb
- 1 tsp Red Chilli powder
- 1 tbsp Biryani masala
Instructions
14 steps · ~116 minutes total
Step 1
Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
5 minutesStep 2
Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
Wash the rice and soak in water for twenty minutes.
3 minutesStep 4
Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 5
Then add the tomatoes and sauté them well till they are cooked and not mushy.
8 minutesMake sure your pan is hot before adding oil — this prevents sticking.Step 6
Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
8 minutesMake sure your pan is hot before adding oil — this prevents sticking.Step 7
Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
3 minutesStep 8
Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 9
Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 10
Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
2 minutesSave some of the cooking liquid — it can be used to adjust sauce consistency.Step 11
Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
25 minutesAlways preheat your oven fully before baking for even cooking.Step 12
If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 13
You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
5 minutesStep 14
If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
3 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your indian meal with these perfect pairings:
About This Dish
Lamb Biryani is a beloved dish from Indian cuisine, originating in India. With a total preparation time of about 90 minutes, it is a rewarding project for when you have extra time in the kitchen.
Indian cuisine reflects the country's incredible diversity, with flavors and techniques varying dramatically from north to south, east to west. The masterful use of spices is the hallmark of Indian cooking.
This recipe is rated expert difficulty and uses 20 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For Lamb Biryani, it's best to use tender cuts such as lamb shoulder or leg. These cuts provide rich flavor and become tender during the slow cooking process.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
