Lamb Dum Biryani Recipe | How To Make Lamb Biryani | Full Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

Preheat oil to 180°C for frying onions.

Slice two onions finely and fry until golden brown, stirring continuously to avoid burning.

Marinate 500g lamb with spices: 2 tbsp Kashmiri chili powder, 1 tsp garam masala, 1 tsp hot chili powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1.5 tsp salt, 1 tsp turmeric powder, 2 tbsp ginger garlic paste, and 0.5 cup yogurt. Let it rest for at least 30 minutes.

Soak 3 cups basmati rice for 1 hour, then wash it thoroughly.

Fry half of the fried onions with the marinated lamb for 10 minutes, then add 3 medium sliced tomatoes and cook until soft.

Add mint, cilantro, ginger, and green chilies to the meat mixture, then cook for another 6-7 minutes.

Boil water with spices: 2 bay leaves, 4 green cardamom, 6-7 black pepper, 1 black cardamom, 1 star anise, 0.5 cinnamon stick, and 1 tsp salt. Add the soaked rice and cook until 80% done, then strain.

Layer the strained rice over the meat mixture, sprinkle with garam masala, green cardamom powder, fried onions, fresh mint, cilantro, ginger slices, and green chilies. Drizzle saffron milk on top.

Cover and cook on low heat for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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