Lamb Biryani
Recipe by Mamtha Sunil Kumar
Lamb Biryani has many variants in India. Most of them are rich in flavours since the meat (particularly when using mutton) can take a long time to cook. This recipe is an exception since we are using lamb rather than mutton (or even goat) which takes much longer to cook properly. You'll enjoy the aroma and the taste.
Lamb with Quince 
Lamb Breast Stuffed With Mushrooms Ingredients for Lamb Biryani
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Biryani
- Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Remove any excess fat from the lamb and chop the meat into bite-sized portions. Place 2-3 tablespoons of vegetable oil in a large pan and add the lamb, turmeric, ginger paste, garlic paste and a pinch of salt. Cook over a low heat for 10 minutes turning the lamb frequently. (If you are using mutton, you will need to increase the cooking time to about 20 minutes in order to tenderize the meat.)
- Meanwhile, heat the remaining 3-4 tablespoons of oil in a deep pan. Peel and finely chop the onions then add them to the pan over a medium heat, stirring frequently, until they are until golden brown. Add in the cooked lamb (or mutton) pieces and fry for a further 5 minutes.
- To this add in the garam masala powder, yoghurt, chopped coriander and the juice of both lemons. Stir well and then add the water and bring it to the boil. Add the rice, reduce the heat, cover the pan and cook at a gentle rolling boil until the rice is tender and the water has all been absorbed
MAMTHA SUNIL KUMAR'S HOT TIP:
Make sure to cook the rice on a medium heat. Covering the pan with a lid helps to retain the water so that the rice and lamb cooks well.
Reviews of Lamb Biryani
| December 31 2014 Wonderful recipe. It took me just over one hour to prep and cook. It turned out real good! Cant wait to make again because everyone in my family absolutely loved it (even my young daughter!) gita (3 reviews) |
April 23 2013 Very, very good and very authentic tasting. It does have a long list of ingredients, but my spice cabinet is pretty well stocked. Great biryani we all loved it. rachel (7 reviews) |
What To Eat Tonight
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
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Other Lamb Recipes
Weeping Leg of Lamb is a translation of the French name for this dish, which is "Le Gigot qui Pleure" (sometimes known as "Le Gigot en Braillouse")
Slow Cooked Lamb with Maple Syrup is the perfect recipe for entertaining. Not only is it truly delicious, it's also quickly prepared and cooks easily.
Rogani Gosht (Lamb Braised in Yogurt and Cream) is an authentic Mughlai dish and its recipe dates back to before the 18th century.
