Description
A fragrant, layered rice and lamb dish cooked with aromatic spices, caramelized onions, yogurt marinade, and delicate herbs. Tender and bursting with flavor, perfect for festive meals or cozy weekends.
Ingredients
2 lbs lamb (shoulder or leg, bone-in preferred)
2 cups aged basmati rice, soaked 30 min
1 cup plain full-fat yogurt
2 large onions, thinly sliced
1 tbsp grated ginger
1 tbsp minced garlic
2 tsp salt
2 tbsp biryani spice blend
1/2 cup fresh mint and cilantro, chopped
1/4 tsp saffron soaked in 1/4 cup warm milk
Instructions
Marinate lamb with yogurt, garlic, ginger, biryani spices, and salt. Let sit for 30–60 minutes.
Caramelize sliced onions in oil until golden brown, set some aside for garnish.
Cook marinated lamb on medium heat for 30 minutes until tender.
Boil soaked rice till 80% cooked; drain.
Layer rice and lamb in pot—rice, meat mix, herbs, top with more rice, saffron milk, and reserved onions.
Seal lid. Steam on low heat for 20 mins. Let rest for 10 mins before serving.
Notes
Use saffron milk or turmeric as a vibrant layer boaster.
Marinating overnight boosts flavor.
Use cast iron or thick-bottom pot for best dum process.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Steamed
- Cuisine: Indian
Nutrition
- Calories: 540
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: lamb biryani, Indian lamb rice, festive biryani, easy biryani recipe