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Lamb Biryani Recipe

Lamb Biryani

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

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.

      Preparation Time: 30 Minutes

      Cooking Time: 30 Minutes

Ingredients for Lamb Biryani

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8:
8 oz
long grain (Basmati) rice
3 lb
lean lamb (or mutton)
5 - 6 tablespoons
vegetable oil
1½ teaspoons
turmeric powder
7 oz
ginger paste
5 oz
garlic paste
4 medium
onions
3 teaspoons
garam masala
7½ fl oz
yoghurt
10
coriander leaves (chopped)
2
lemons
1 pint
water
 
salt

 

How to Cook Lamb Biryani

  1. 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.)
  2. 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.
  3. 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 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.
 
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Reviews of Lamb Biryani

Rating 4 out of 5 - Many cooks will make this recipe again 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!)
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(7 reviews)
 

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