A Majestic Dish for Every Occasion

Lamb Biryani is more than just a meal—it’s a celebration. With tender, spiced lamb nestled in fragrant basmati rice, this dish is a symphony of textures and flavours that speaks to culinary enthusiasts worldwide. Whether you’re a home cook looking to perfect a weekend masterpiece or a professional chef aiming to expand your repertoire, this recipe will guide you to create an unforgettable lamb biryani that’s as satisfying to prepare as it is to savour.

Ingredients
For the Lamb Marinade:
800g lamb shoulder or leg, cut into bite-sized pieces
200g plain yoghurt
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp salt
For the Rice:
400g basmati rice
2 bay leaves
4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp salt
For the Biryani:
3 tbsp ghee or vegetable oil
2 medium onions, thinly sliced
2 tomatoes, chopped
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric powder
1 tsp garam masala
100ml lamb stock or water
1 pinch saffron threads soaked in 2 tbsp warm milk
Fresh coriander and mint leaves, chopped
Method

1. Marinate the Lamb: Flavour at Its Core
In a large bowl, combine the yoghurt, garlic paste, ginger paste, and spices. Add the lamb pieces, ensuring each is well-coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.

Why Marinate? This step tenderises the lamb and allows the spices to infuse into the meat, creating a rich and complex base.

2. Prepare the Rice: Fragrant and Light
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy grains.

In a large pot, bring 1.5 litres of water to a boil with the bay leaves, cardamom, cloves, cinnamon, and salt. Add the rice and cook for 7-8 minutes, or until it’s about 70% cooked. Drain the rice and set aside.

Pro Tip: Slightly undercooking the rice ensures it doesn’t become mushy during the final layering process.

3. Cook the Lamb: Building the Flavour Base
Heat the ghee or oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook for 8-10 minutes until golden and caramelised. Remove half the onions and set aside for garnish.

Add the marinated lamb to the pan and cook for 10 minutes, stirring occasionally, until the lamb begins to brown. Stir in the chopped tomatoes and ground spices, then cook for another 5 minutes.

Pour in the lamb stock or water, cover the pan, and simmer gently for 30-40 minutes, or until the lamb is tender and the sauce is thickened.

4. Layer the Biryani: The Art of Assembly
In a large, oven-safe pot or dish, begin layering the biryani. Start with a layer of the lamb mixture, followed by a layer of rice. Sprinkle with a portion of the reserved fried onions, chopped coriander, mint, and a drizzle of the saffron milk. Repeat the layers until all the ingredients are used, finishing with a top layer of rice.

Cover the pot with a tight-fitting lid or aluminium foil to seal in the steam.

5. Dum Cooking: Perfecting the Biryani
Preheat your oven to 180°C (350°F). Place the pot in the oven and bake for 30 minutes. Alternatively, cook on the stovetop over low heat for the same amount of time.

The steam created in this process (known as dum) allows the flavours to meld together beautifully.

Serving Your Lamb Biryani
Gently fluff the rice with a fork before serving, ensuring the layers remain intact. Garnish with the remaining fried onions, fresh coriander, and mint leaves. Serve hot with cooling cucumber raita and a side of crisp papadums.

A Call to Culinary Exploration
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