Lamb Biryani

Ingredients

• 800g lamb, cubed
• 3 cups basmati rice, soaked
• 1 cup yoghurt
• 3 onions, fried golden
• 2 tbsp ginger-garlic paste
• 2 tbsp biryani masala
• 1 tsp chilli powder
• Whole spices: bay, cardamom, cloves, cinnamon
• Pinch of saffron in warm milk
• Handful mint and coriander
• 5 tbsp oil
• Salt

Instructions

1. Marinate the lamb in yoghurt, ginger-garlic, biryani masala, chilli and half the fried onions for 1 hour.
2. Cook the marinated lamb with a little water until tender, about 45 minutes.
3. Parboil the rice with whole spices and salt until 70 percent done; drain.
4. Layer the lamb and rice, scattering mint, coriander, fried onions and saffron milk between.
5. Cover tightly and steam on low (dum) for 25 minutes.
6. Gently mix before serving.

Serving suggestions

• Serve with raita.

Storage & reheating

Keeps 3 days; reheat gently with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions