Authentic Lamb Biryani
Ingredients
- • 1 kg lamb shoulder, cut into chunks
- • 500 g basmati rice
- • 240 ml plain yogurt
- • 3 item onions, thinly sliced
- • 6 cloves garlic
- • 30 g fresh ginger, grated
- • 120 ml ghee or vegetable oil
- • 120 ml whole milk
- • 0.5 g saffron strands
- • 3 item bay leaves
- • 1 item cinnamon stick
- • 6 item green cardamom pods
- • 4 item cloves
- • 2 item star anise
- • 5 g turmeric powder
- • 10 g red chili powder
- • 10 g garam masala
- • 10 g ground coriander
- • 30 g fresh mint leaves
- • 30 g fresh cilantro leaves
- • 15 g salt
Instructions
- 1
Soak saffron in warm milk and set aside for 30 minutes.
- 2
Heat half the ghee in a large pot. Add whole spices (bay leaves, cinnamon, cardamom, cloves, star anise) and fry for 30 seconds until fragrant.
- 3
Add sliced onions and cook on medium heat until deep golden brown, about 15-20 minutes. Remove half for garnish.
- 4
Add ginger-garlic paste to remaining onions and cook for 2 minutes.
- 5
Add lamb pieces and brown on all sides for 5-7 minutes.
- 6
Add yogurt, turmeric, chili powder, coriander, and garam masala. Mix well and cook for 5 minutes.
- 7
Add 480ml (2 cups) water, bring to boil, then simmer covered for 45 minutes until lamb is tender.
- 8
Meanwhile, wash rice until water runs clear. Soak for 30 minutes, then drain.
- 9
Boil 2 liters (8 cups) water with 10g (2 tsp) salt. Add drained rice and cook for 5-6 minutes until 70% done. Drain.
- 10
Layer the partially cooked rice over the lamb. Sprinkle with reserved fried onions, mint, cilantro, and saffron milk.
- 11
Cover pot with aluminum foil, then place lid on top. Cook on high heat for 3 minutes until steam forms.
- 12
Reduce heat to lowest setting and cook for 45 minutes. Turn off heat and let rest 5 minutes without opening.
- 13
Gently fluff with a fork, mixing layers. Serve hot with raita and pickles.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect biryani is the 'dum' cooking method - sealing the pot creates steam that infuses every grain with flavor. Use the best quality basmati rice you can find, and don't skip the saffron - it adds that authentic aroma and golden color that makes this dish special."
