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
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
Other Lamb Recipes
Easy meatloaf recipes are perfect for a relaxing American-style feast. This recipe for Lamb Meatloaf is one of my favourites
Devilled Kidneys is a traditional British recipe, originating in the Victorian era for lamb's kidneys fried in a spicy sauce.
Lamb Burgers in a Parma Blanket is an unusual way to present lamb but you'll find that everyone from the kids to grandma will love them.
