Homemade LAMB BIRYANI | Lamb Biryani Recipe | DIY | Pakistani Lamb Biryani Recipe

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.

Add lamb to a mixing bowl and marinate with yogurt, salt, chili powder, turmeric powder, and coriander powder. Mix well and set aside.

In a large pot, melt clarified butter over medium heat.

Add whole spices (bay leaves, cinnamon sticks, black and green cardamom pods, cloves, and peppercorns) to the pot and fry for about 30 seconds.

Add sliced onions to the pot and fry until golden brown.

Add the marinated lamb to the pot and mix well, then add chopped tomatoes and stir.

Cover the pot with a lid and cook on medium heat for about 25-30 minutes, stirring occasionally to prevent sticking.

After 30 minutes, remove the lid and check the mixture. Increase heat to high and cook until the water from the tomatoes evaporates, about 10-15 minutes, adding small amounts of water if necessary to prevent sticking.

Once the mixture is thick and oil has separated, soak the basmati rice in water for 10-15 minutes.

Boil water in a separate pot, then add cumin seeds and soaked rice. Cook until the rice is half done, then drain.

Layer the lamb mixture in the pot with the parboiled rice, adding chopped mint and coriander, and drizzle yellow food coloring mixed with warm water on top.

Cover the pot tightly and place it in a preheated oven at 185 degrees Celsius for 15-20 minutes.

Remove the pot from the oven, gently mix the biryani to combine layers, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens