Lamb Biryani
Ever wonder why lamb biryani is so special? Check out our recipe and try it out to find out how the aromatic spices and lamb make the rice so delicious.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.3 pounds lamb meat (cut in chunks (see the note).)
- 1 brown onion (chopped)
- 3 cloves garlic (minced or pounded to paste)
- ½- inch ginger (minced or pounded to paste)
- 1 teaspoon Kashmiri red chili powder/ Asian red chili powder (see the note)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1½ teaspoon salt
- 1 ground black pepper
- 15 cloves
- 10 green cardamom
- ½- inch cinnamon stick/ quill
- 1 cup natural yogurt (beaten)
- 2 cups basmati rice
- 5 small potatoes (see the note, cut into big chunks)
- 3 tomatoes (see the note)
- ½ cup oil
- 2 cups water
Instructions
- 1
Wash, rinse, and soak the rice in plenty of water. Make sure every grain is submerged in the water. Set it aside.
- 2
On a cooking pan, fry the chopped onion until golden brown.
- 3
Add minced garlic and minced ginger to the onion. Give it a stir and cook further for about a minute before adding the meat.
- 4
Then add ground coriander, ground cumin, turmeric powder, Kashmiri red chili powder, ground black pepper, and salt.
- 5
Next, add the whole spices such as cloves, green cardamom, and cinnamon quill.
- 6
Put the chopped tomatoes into the meat and pour in the water. Give it a stir and leave it to cook for about half an hour with the lid on. Ensure you check it every now and then to make sure it doesn’t get burned at the bottom.
- 7
Add the potato chunks and give it a stir. Let it cook for about 15 minutes with the lid on.
- 8
Then add the beaten yogurt and stir well. Put the lid back on and continue cooking.
- 9
In the meantime, drain the rice and cook it in 5 cups of hot boiling water until it is al dente.
- 10
Once the meat masala is ready and the rice is half-cooked, drain the rice and discard the water.
- 11
Stir the masala and place the rice over the meat masala. Spread it evenly. Then line the inside lid with a kitchen towel or kitchen paper. Put the lid on and cook the masala and rice at moderately low heat for about 12-15 minutes or until the steam comes out.
- 12
Gently stir the rice to make sure the spice masala spreads around the rice.