Lamb biryani

Lamb biryani


67 people made this

About this recipe: Biryani is an Indian meat and rice dish, all rolled into one. Making biryani is very time-consuming, but the results are worth it. This dish is a huge hit at dinner parties.


Serves: 8 

  • 460g basmati rice
  • 4 tablespoon cooking oil
  • 8 whole cloves
  • 4 black cardamom pods
  • 4 cinnamon sticks
  • 4 large onions, thinly sliced
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 4 tablespoons chopped fresh coriander leaves
  • 3 tablespoons chopped fresh mint leaves
  • 450g lamb chops
  • salt to taste
  • 3 tomatoes, chopped
  • 4 green chillies, halved lengthways
  • 2 teaspoons cayenne pepper
  • 2 tablespoons natural yogurt
  • 2 tablespoons lemon juice
  • 1.8 litres water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1/2 teaspoon saffron threads
  • 2 tablespoons warm milk

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Place the basmati rice in a large container and cover with several centimetres of cold water; let stand 30 minutes. Drain.
  2. Heat 4 tablespoons oil in a large frying pan over medium hear; fry the cloves, cardamom pods and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic puree and ginger puree into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the coriander and mint over the mixture and cook 1 minute more.
  3. Add the lamb chops to the frying pan; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
  4. Stir the tomatoes, green chillies and cayenne pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
  5. Bring the rice, 1.8 litres water and 1 teaspoon salt to the boil in a saucepan until the rice is still a little chewy, 10 to 15 minutes; drain any excess water.
  6. Heat 1 tablespoon oil in a small frying pan; fry the sliced onion in the hot oil until lightly browned.
  7. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

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Reviews (2)


Love this recipe always refer back to it when making biryani. It's far better than any packet mix! - 10 Jun 2016


Most try i left out cloves and it still turned out grate - 28 Dec 2014

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