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Lamb biryani
Lamb biryani
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
Hyderabadi-style biryani made with tender lamb, a flavorful twist on the traditional goat version from India.
Ingredients:
  • 5 onions
  • 60ml (1/4 cup) milk
  • 1/2 tsp saffron threads
  • 4 cloves garlic, finely chopped
  • 6cm piece ginger, peeled, chopped
  • 2 tsp ground turmeric
  • 2 tsp chilli powder
  • 2 1/2 tsp garam masala
  • 33.30 gm tomato paste
  • 280g (1 cup) Greek Style Yoghurt
  • 1.2kg boneless leg of lamb, trimmed, cut into 2cm pieces (see note)
  • 200g ghee, melted
  • 450g (2 1/2 cups) Basmati rice, rinsed, drained
  • 1 1/2 tsp cloves
  • 10 cardamom pods, bruised
  • 1 1/2 tsp cumin seeds
  • 1 cinnamon quill
  • 2 bay leaves
  • 50g (1/3 cup) raisins
  • 45g (1/3 cup) pistachios
  • Coriander leaves, to serve
Instructions:
  • In a bowl, pour milk and delicately sprinkle with saffron. Cover with plastic wrap and let it sit at room temperature until ready to use.
  • First, finely chop one onion. Next, blend the onion with garlic and ginger in a food processor until smooth. Incorporate turmeric, chili powder, garam masala, tomato paste, and yoghurt, then blend until everything is mixed well. Move the marinade to a bowl, add lamb, and mix thoroughly to coat. Cover and let it marinate at room temperature for 30 minutes.
  • Heat 2 tablespoons of ghee in a large frying pan over medium heat. Stir in the rice and cook for 3 minutes until heated through. Reduce heat to low. Pour in 660ml (2 2/3 cups) boiling water, cover with a lid, and cook for 7 minutes until liquid is absorbed (rice will be slightly undercooked). Transfer the rice to a tray to cool.
  • Thinly slice the 4 remaining onions. Heat 125ml (1/2 cup) ghee in a large pan over medium-high heat. Add onions and cook for 5 minutes until softened. Reduce heat to low and cook for 35 minutes until deep golden and caramelized. Remove onions from ghee using a slotted spoon, draining well on paper towel. Reserve ghee for later use.
  • Strain lamb, keeping the marinade. Heat 2 tablespoons of ghee in a clean frying pan over medium-high heat. Sear half of the lamb for 3 minutes until browned. Transfer to a large saucepan. Cook remaining lamb with cloves, cardamom, cumin, cinnamon, and bay leaves for 4 minutes in the same pan. Combine all with reserved marinade in the saucepan, cover with water, and simmer for 20 minutes until lamb is cooked. Remove lamb with a slotted spoon to a bowl.
  • Thicken the remaining liquid in the pan over medium-high heat for about 10 minutes, removing any excess oil. Stir the reduction into the lamb mixture and season to taste.
  • Preheat the oven to 180C. Heat the remaining ghee in a frying pan over medium heat. Add raisins and pistachios, cook while stirring for 3 minutes until pistachios are lightly golden.
  • Layer one-third of the rice on the bottom of a 2.5L (10-cup) ovenproof dish. Add half of the lamb mixture on top of the rice, followed by another third of the rice. Then, layer the remaining lamb mixture. Finish by topping with the rest of the rice, onions, and pistachio mixture. Drizzle the saffron mixture on top, cover the dish tightly with foil, and bake for 40 minutes until the rice is cooked and the lamb is tender. Sprinkle with fresh coriander before serving.

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