The Best Lamb Biryani Recipe

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I am still in the Eid celebration mood, before it fades away I wanted to blog about the big feast I had for Eid, and so here I am blogging, even after feeling exhausted. I am up for any kind of celebrations any time of the year. Before, when there was any celebrations, I would look forward for the special dishes my mom would make for us. Now, I would look forward for cooking special dishes and sharing it with my family and friends. So for this Eid my cousins came over and we had a bash. After a month long fasting and spiritual activities, as soon as we hear the Eid day declared, celebrations and preparations would start right away. On the day before Eid, we girls would get together and design Mehndi on our hands and legs. So when I wake up on the Eid day, first thing I do is wash my hands and admire the reddish brown mehndi design I would have on my hands. After the Eid prayer, we will get ready for making the big feast. One main dish that is unavoidable and must have for Eid is Biryani. So this time I made Lamb Biryani, and for the side: Fried Chicken and Raita. For dessert, Steamed Rice-Coconut pudding.

Last couple of days, I had done a lot of googling for biryani recipes and I was overwhelmed to see the different kinds of biryani and the different methods for making it. At the end as usual, I decided to stick with my mom’s irresistible biryani recipe, which am sure would definitely beat the other recipes and it did. And remember you don’t have to have any celebrations to make biriyani, any day biryani would be a big hit. So here is a sumptuous feast you could have with your family and friends.

I know the lengthy preparation method would make some of you guys to double think about making this. Trust me, this is not as hard as it seems. Have all the things ready and then start the cooking. You could even do all the chopping and marination part ahead of time and keep it in the refrigerator.

Lamb Biryani: serving: 4 adults

Ingredients:

For making rice:

  • Basmati Rice- 2.5 cups
  • Whole cardamom-3
  • Cinnamon stick- 3 inch stick, sliced
  • Cloves-3
  • Bay leaves-2
  • Ghee-2 tbsp
  • Salt- as required
  • Water-  5 cups (for stove top cooking), 3 cups (if using rice cooker)

Instruction

If you are using rice cooker: After washing and draining the rice, put it in the bowl along with all the above ingredients and 3 cups water. For cooking Basmati rice in rice cooker, less water is needed, mostly it is 1:1 rice: water ratio, here I used 1/2 cup more water.

Cooking on stove top: Wash and drain the rice. One a deep bottomed non-stick pot/vessel, add the ghee and the other ingredients(cardamom, cloves, cinnamon and bay leaves), slightly fry it and add the rice to this. Roast the rice for few minutes and add the water. Cover the pot and cook in medium flame. Cook until rice is fully cooked and water is absorbed. After the cooking, using a fork gently fluff the rice to avoid sticking.

Marinating the Lamb: First remove any excess fat from the lamb cubes. Sprinkle 1/4 tsp turmeric powder and pour 2 tbsp lime juice, wash the meat and drain it.

Ingredients:

  • Boneless or bone-in lamb, cut into big cubes- 2 lbs (1 kg)
  • Chili powder-1 tbsp (or depending upon your spice level)
  • Turmeric powder-1/2 tsp
  • Fennel powder-2 tbsp
  • Coriander powder-2 tbsp
  • Garam masala-2 tsp
  • I make my own garam masala: cardamom-8, cloves-4, cinnamon stick-3inch, grind all these in the blender and use 2 tsp of this.
  • Lemon juice- juice of half lemon
  • Salt- as required
Preparation:
  • Marinate the lamb with all the above ingredients and keep it aside for 30 minutes.

For making the Masala:

  • Onions- 6 (large sized) or 8 (medium sized) cut thin, vertically (make sure you cut like this)
  • Ginger chopped- 3 tbsp
  • Garlic chopped-3 tbsp
  • Green chilies sliced- 3 tbsp (or depending upon how spicy you want)
  • Small onions chopped- 8
  • Tomatoes, chopped- 2
  • Yogurt- 1/2 cup
  • Curry leaves- 1 sprig (optional)
  • Cilantro chopped- 1/3 cup
  • Whole Cardamom- 3
  • Whole Cloves-3
  • Cinnamon stick- 2 inch slice
  • Oil- 3 tbsp
  • Ghee-2 tbsp
  • Salt- to taste

Preparation:

  1. In a pressure cooker, add ghee and oil, put the cardamom, cloves, cinnamon and slightly fry it.
  2. Add the onions and fry in the oil until translucent. Add curry leaves to this.
  3. Coarsely grind garlic, ginger, green chilies and small onions in a blender.
  4. Add the ground ginger/garlic/green chilies/small onion mix and cook until the onion starts to turn light brown.
  5. Add the tomatoes and cook till it gets smashed.
  6. Add the marinated lamb and give it a stir.
  7. Now add the yogurt, mix everything . Add cilantro and salt.
  8. Cover the pressure cooker and cook in low-medium flame for 3-4 whistles or until the lamb is cooked well.
  9. Open the cooker, if the masala is watery, turn the heat to high and cook uncovered until the masala has almost thickened.
  10. Don’t make the masala too dry, it should need some gravy.

Layering Rice-Lamb masala and final cooking:

Ingredients:

  • Onion, cut thin vertically- 2
  • Cashew nuts, roasted in 1 tsp ghee- 1/4 cup
  • Raisins, roasted in 1 tsp ghee- 1/3 cup
  • Cilantro chopped- 1/3 cup
  • Saffron strands – 2 pinches, soak in 2 tbsp milk for 15 minutes
  • Ghee- 3tbsp

Layering:

  1. Fry onion in oil until golden brown and transfer into a paper towel, keep it aside.
  2. Grease a large cooking pan with 1 tbsp ghee.
  3. Add the first layer of lamb masala, then add one layer of cooked rice on top of this.
  4. Pour 1tbsp ghee over the rice, sprinkle 1/2 of the saffron in milk on the rice, evenly spread half of the the fried onions, put half of the roasted cashew nuts and raisins, half of the chopped cilantro on top of the rice.
  5. Repeat this step one more time.
  6. Finally, on top you will have the rice, garnished with saffron, fried onions, cashew nuts/raisin s and cilantro.
  7. Tightly seal the dish with aluminum foil and close it with its lid
  8. Place on stove top with very low flame and cook for 15 minutes.
  9. You could also do the final cooking in the oven: Preheat oven to 350F. Do the layering in an oven safe dish, close the dish with aluminum foil and bake it for 20-25 minute.
  10. Enjoy the Lamb biryani with Raita or pickle.

Easy Yogurt Raita

Ingredients

  • Onion minced-1/2 onion
  • Tomato minced-1
  • Yogurt-1/2 cup
  • Green chili sliced-1
  • Cilantro chopped-1 handful
  • Salt- to taste
Instruction
  • Mix all the above ingredients in a bowl and serve as a side dish with biryani.

 

Cooking Rice for Lamb biryani
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
For making rice
  • Basmati Rice- 2.5 cups
  • Whole cardamom-3
  • Cinnamon stick- 3 inch stick, sliced
  • Cloves-3
  • Bay leaves-2
  • Ghee-2 tbsp
  • Salt- as required
  • Water- 5 cups (for stove top cooking), 3 cups (if using rice cooker)
Instructions
Method 1:If you are using rice cooker
  1. After washing and draining the rice, put it in the bowl along with all the above ingredients and 3 cups water. For cooking Basmati rice in rice cooker, less water is needed, mostly it is 1:1 rice: water ratio, here I used ½ cup more water.
Method 2:Cooking on stove top
  1. Wash and drain the rice. One a deep bottomed non-stick pot/vessel, add the ghee and the other ingredients(cardamom, cloves, cinnamon and bay leaves), slightly fry it and add the rice to this. Roast the rice for few minutes and add the water. Cover the pot and cook in medium flame. Cook until rice is fully cooked and water is absorbed. After the cooking, using a fork gently fluff the rice to avoid sticking.

The Best Lamb Biryani Recipe
 
Marinating the Lamb: First remove any excess fat from the lamb cubes. Sprinkle ¼ tsp turmeric powder and pour 2 tbsp lime juice, wash the meat and drain it.
Ingredients
For Marinating
  • Boneless or bone-in lamb, cut into big cubes- 2 lbs (1 kg)
  • Chili powder-1 tbsp (or depending upon your spice level)
  • Turmeric powder-1/2 tsp
  • Fennel powder-2 tbsp
  • Coriander powder-2 tbsp
  • Garam masala-2 tsp
  • I make my own garam masala: cardamom-8, cloves-4, cinnamon stick-3inch, grind all these in the blender and use 2 tsp of this.
  • Lemon juice- juice of half lemon
  • Salt- as required
For making the Masala
  • Onions- 6 (large sized) or 8 (medium sized) cut thin, vertically (make sure you cut like this)
  • Ginger chopped- 3 tbsp
  • Garlic chopped-3 tbsp
  • Green chilies sliced- 3 tbsp (or depending upon how spicy you want)
  • Small onions chopped- 8
  • Tomatoes, chopped- 2
  • Yogurt- ½ cup
  • Curry leaves- 1 sprig (optional)
  • Cilantro chopped- ⅓ cup
  • Whole Cardamom- 3
  • Whole Cloves- 3
  • Cinnamon stick- 2 inch slice
  • Oil- 3 tbsp
  • Ghee-2 tbsp
  • Salt- to taste
Layering
  • Onion, cut thin vertically- 2
  • Cashew nuts, roasted in 1tsp ghee- ¼ cup
  • Raisins, roasted in 1 tsp ghee- ⅓ cup
  • Cilantro chopped- ⅓ cup
  • Saffron strands - 2 pinches, soak in 2 tbsp milk for 15 minutes
  • Ghee- 3tbsp
Instructions
  1. Marinate the lamb with all the above ingredients and keep it aside for 30 minutes.
For Making Masala
  1. In a pressure cooker, add ghee and oil, put the whole cardamom, whole cloves, cinnamon and slightly fry it.
  2. Add the onions and fry in the oil until translucent. Add curry leaves to this.
  3. Coarsely grind garlic, ginger, green chilies and small onions in a blender.
  4. Add the ground ginger/garlic/green chilies/small onion and cook until the onion starts to turn light brown.
  5. Add the tomatoes and cook till it gets smashed.
  6. Add the marinated lamb and give it a stir.
  7. Now add the yogurt, mix everything . Add cilantro and salt.
  8. Cover the pressure cooker and cook in low-medium flame for 3 to 4 whistles or until the lamb has cooked well.
  9. Open the cooker, if the masala is watery, turn the heat to high and cook uncovered until the masala has almost thickened.
  10. Don't make the masala too dry, it should need some gravy.
Layering
  1. Fry onion in oil until golden brown and transfer into a paper towel, keep it aside.
  2. Grease a large cooking pan with 1 tbsp ghee.
  3. Add the first layer of lamb masala, then add one layer of cooked rice on top of this.
  4. Pour 1 tbsp ghee over the rice, sprinkle ½ of the saffron in milk on the rice, evenly spread half of the the fried onions, put half of the roasted cashew nuts and raisins, half of the chopped cilantro on top of the rice.
  5. Repeat this step one more time.
  6. Finally, on top you will have the rice, garnished with saffron, fried onions, cashew nuts/raisin s and cilantro.
  7. Tightly seal the dish with aluminum foil and close it with its lid
  8. Place on stove top with very low flame and cook for 15 minutes.
  9. You could also do the final cooking in the oven: Preheat oven to 350F. Do the layering in an oven safe dish, cover the dish with aluminum foil and bake it for 20-25 minute.
  10. Enjoy the Lamb biryani with Raita or pickle.
Easy Yogurt Raita
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Total time: 
 
Ingredients
  • Onion minced-1/2 onion
  • Tomato minced-1
  • Yogurt-1/2 cup
  • Green chili sliced-1
  • Cilantro chopped-1 handful
  • Salt- to taste
Instructions
  1. Mix all the above ingredients in a bowl and serve as a side dish with biryani.
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