Lamb Biryani

Homemade biryani…comforting, warm, wonderfully spiced. I made lamb biryani yesterday, after quite a while. Turned out pretty good.




Lamb curry

Ghee   2  tablespoons

Cassia   2-3 one inch pieces

Cardamom   4 pods

Cloves   5

Star anise  2

Mace  2

Mint leaves  2 cups(loosely packed)

Coriander leaves  2 cups(loosely packed)

Red onions  2

Tomatoes   3

Ginger  1/4 cup

Garlic   1/4 cup

Green chillies (big)  2

Coriander powder   1 tablespoon

Chilly powder   1 tablespoon

Turmeric powder  1/4 teaspoon

Lamb(diced)   1kg

Lamb racks/cutlets   6

Water   2  1/2 cups

Garam masala   4 teaspoons

Salt  3 tablespoons or more

Heat the vessel and add ghee. Saute the whole spices, followed by the herbs, onions and tomatoes. Meanwhile, grind the ginger, garlic and green chillies to a paste and add it after the tomatoes are sautéed well. Saute well for 3 minutes and add the coriander, chilly and turmeric powders. Saute until the mixture looks oily. Add the lamb and stir fry for a minute. Add water, followed by garam masala and salt. Mix and leave the lamb to cook. I pressure cooked it for 3 pressure releases and then for 20 minutes on low flame. Check and adjust the salt if required.




Basmati rice    3 cups

Ghee    1 tablespoon

Mint and coriander leaves   1/2 cup

Cassia, cardamom, cloves   2 each

Ginger-garlic paste    4 teaspoons

Saffron-a pinch

Milk  1 tablespoon

Water    4 1/2 cups

Salt   3 teaspoons

Lightly crush the saffron and soak in the warm milk. Wash rice and soak for 15 minutes. Meanwhile, heat ghee in the rice cooker and add the whole spices and herbs. Add the ginger-garlic paste and stir. Grind the saffron lightly into the milk and add it. Drain the rice and add it into the rice cooker, followed by the water and salt. Mix gently, check the seasoning and cook the rice.



Final cooking

Lemon  1

Preheat oven to 160 degrees Centigrade. Place the rice in an oven safe shallow dish and add the juice from the lemon. Add the lamb curry and mix gently. Cover tightly with aluminium foil and bake for 30 minutes. Off the oven and let the dish remain in the oven for 3o minutes or longer, if the warm, uplifting aroma of the spices would allow. 🙂


Lamb biryani is ready. Enjoy!


This recipe is from my mum, but I have tweaked it with a couple of tips from other sources. I added less ghee as the lamb is fatty. I used the lamb racks, as the bones give the required flavour. I usually cook low to medium spiced dishes, hence, the above proportions.




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