How To Make East African Lamb Biriani (Biriyani) At Home | Passage To East Africa

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and less expensive than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and is often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

Prefry the potatoes until half cooked and set aside.

Combine lamb with yogurt, garlic paste, ginger paste, pulped tomatoes, green chilies, and salt in a mixing bowl for the marinade. Let it marinate for 1.5 to 2 hours or overnight.

Cook the marinated lamb in a pressure cooker without oil for about 1.25 to 1.5 hours until tender.

Prepare the tempering by heating oil and butter in a pan, then adding dry spices to flavor the oil.

Add the deep fried onions and mix into the lamb mixture.

Layer the soaked basmati rice over the lamb and add water if necessary, then cover and cook on low heat.

At the end of cooking, smoke the rice using lit charcoal and oil for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens