Lamb Biryani RICE-COOKER vs STOVETOP | Marion’s Test Kitchen

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.

Prepare marinade with garlic, green chilies, and salt in a mortar and pound to a paste.

Divide paste into mixing bowls and add grated ginger, ground coriander, garam masala, kashmiri chili powder, turmeric, and yogurt. Mix well.

Cut lamb shoulder into 4 cm cubes and add to marinade, mixing thoroughly.

Heat rice cooker on Congee setting and stovetop pan.

Add ghee and marinated lamb to both the rice cooker and stovetop pan, cooking for 3-4 minutes until fragrant.

Soak basmati rice in water for at least 30 minutes.

Check lamb tenderness after 1.5 hours, adjust cooking time if necessary.

Bloom saffron in warm milk for 15 minutes.

Layer half of the soaked rice in the rice cooker, add fried shallots, then another layer of rice, and repeat.

Add cardamom pods, bay leaves, cinnamon stick, and saffron milk to the rice.

Pour chicken stock over the rice and set rice cooker to long grain function.

Serve Biryani topped with coriander and optional yogurt, onion, chili, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens