Lamb Biryani

Name: Lamb Biryani
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 large Onions, thinly sliced; 500ml Neutral Oil, for deep-frying; 1 kg Bone-In Lamb Pieces, mutton; 250g Plain Yogurt; 2 tbsp Ginger Garlic Paste; 4 Green Chilies, slit; 1 1/2 tsp Kashmiri Red Chili Powder; 1/2 tsp Turmeric Powder; 1 1/2 tsp Garam Masala; 1 1/2 tsp Fine Salt; 2 tbsp Lemon Juice; 2 tbsp Ghee, or neutral oil; 1 cups Fried Onions, from the birista above, lightly crushed; 1/2 cups Mint Leaves, fresh, chopped; 1/2 cups Cilantro Leaves, fresh, chopped (coriander); 500g Aged Basmati Rice, rinsed and soaked 30 minutes; 3 l Water; 2 tbsp Salt, for boiling water; 2 leaves of Bay Leaf; 6 pods of Green Cardamom Pods; 2 pods of Black Cardamom Pod; 6 cloves of Cloves; 2 pieces of Cinnamon Stick, about 2.5 cm each; 1 Star Anises; 1 tsp Shah Jeera, black cumin/caraway; 1 tbsp Ghee, or oil; 3 tbsp Ghee, plus more if needed; 1 cups Mint Leaves, fresh; 1 cups Cilantro Leaves, fresh; 1 cups Fried Onion, remaining, about

This Lamb Biryani is a fragrant, slow-cooked celebration of tender bone-in lamb layered with aged basmati rice, warm spices, and bright herb and floral notes. Deeply spiced meat, caramelized onions and saffron-scented milk come together under a final finishing of ghee, crisp fried onions and fresh mint and cilantro for an elegant, satisfying one-pot feast.

This Lamb Biryani is a fragrant, slow-cooked celebration of tender bone-in lamb layered with aged basmati rice, warm spices, and b... Show more

Traditional Indian Recipe

Health Grade

C- · Balanced

Rating

4.1

Time

2 hrs30 min

Price

3,43 €

Calories

902 kcal

one pot

low sugar

comfort food

potluck

Method

Fry the onions

Heat the Neutral Oil in a deep pan over medium heat. Thinly slice the Onions, then add them in batches and fry, stirring often, until they are deep golden brown and crisp, 12 to 15 minutes. Lift them out with a slotted spoon and spread them on paper towels to cool.

Marinate the lamb

In a large bowl, combine the Bone-In Lamb Pieces with Plain Yogurt, Ginger Garlic Paste, slit Green Chilies, Kashmiri Red Chili Powder, Turmeric Powder, Garam Masala, Fine Salt, Lemon Juice, Ghee, about 1 cup of the cooled, lightly crushed Fried Onions, chopped Mint Leaves, and chopped Cilantro Leaves. Mix well so every piece is coated, cover, and let it marinate for 30 minutes. If you want to move faster, start soaking the rice while this sits.

Rinse and soak rice

Rinse the Aged Basmati Rice in a bowl with cool Water, swishing until the water turns less cloudy. Cover it with more water and soak for 30 minutes, then drain it very well. This helps the grains stay long and separate during the final steam.

Simmer the lamb

Scrape the marinated lamb into a pot and add just enough of the water to keep the masala loose. Bring it to a gentle simmer, then cover and cook over low heat, stirring once or twice, until the lamb is almost tender and the gravy looks glossy and thick, 40 minutes.

Parboil the rice

While the lamb finishes, fill a large pot with the remaining water and season it with Salt, Bay Leaves, Green Cardamom Pods, Black Cardamom Pod, Cloves, Cinnamon Sticks, Star Anise, Shah Jeera, and a little ghee. Bring it to a rolling boil, add the drained rice, and cook until the grains are about 70% done and still have a firm white center, 6 to 8 minutes. Drain it immediately.

Layer and steam

Spread the lamb and its gravy in the bottom of the pot, then mound the rice over it in a loose layer. Scatter over the remaining Fried Onion, more mint and cilantro, and a little more ghee if needed. Stir the Saffron Threads into the Warm Milk and spoon the saffron milk over the rice; if you like, drizzle on the Kewra Water and Rose Water. Cover tightly and steam on the lowest heat for 25 minutes, then turn off the heat and let it rest for 10 minutes before fluffing gently and serving.