Easy Restaurant-Style Lamb Biryani Recipe: Perfect For Special Events | How To Cook Great

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and beef is often less expensive.

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular long-grain rice

Brown rice adds fiber while regular rice is budget-friendly.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and sour cream is often less costly.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

Cut 1 kg of leg of lamb into nice big chunks, leaving some fat and bone.

In a large bowl, combine lamb with 1 cup of chopped onions, 2 cups of chopped tomatoes, 1 tablespoon of garlic ginger paste, and various spices including 2 teaspoons of cumin seeds, 2 dried red chilies, 1 teaspoon of black peppercorns, 2 teaspoons each of turmeric, chili powder, coriander, and cumin, and 1 bay leaf. Add salt and mix well.

Heat 3 tablespoons of sunflower oil in a large pot over medium heat. Add the bay leaf and the spices (cumin, cloves, black pepper, and cumin seeds) to the oil.

Add the lamb to the pot and cook for about 6 minutes, stirring to get color on the outside.

Add salt and 1 cup of sliced onions to the pot and cook for another 4 minutes.

Stir in 1 tablespoon of garlic ginger paste and cook for a few minutes.

Add 2 cups of chopped tomatoes and cook for 5-6 minutes, stirring often until the tomatoes break down and release moisture.

If the mixture is too dry, add water to achieve a saucy consistency. Reduce heat to low and simmer for about 20 minutes, adding more water if necessary.

After 20 minutes, add chopped cilantro, sultanas or raisins (if using), and 2 teaspoons of garam masala. Stir well and check for salt, then set aside the lamb curry.

For the rice, rinse 3 cups of basmati rice a few times and add to a pot with 6 cups of water and salt. Add whole garam masala spices (cinnamon, black pepper, green cardamom, cloves) and bring to a boil.

Cook the rice until it's about 75% done, which should take about 7 minutes. The rice should have a little bite to it.

Layer the cooked lamb in a pot, followed by a layer of rice, then optional dry fried onions and cilantro. Repeat the layers, finishing with rice on top.

Mix 1 teaspoon of turmeric with a little water and drizzle it over the top of the rice for color. Optionally, saffron can be used as well.

Prepare a roasting tin or flat griddle to place under the biryani pot to shield it from direct heat. Cover the pot with a lid, sealing it with a tea towel to make it tight.

Cook on low heat for 15-20 minutes, allowing the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens