Lamb Biryani

Lamb Biryani

2 reviews, 4.5 star(s). 100% would make again

Ready in 2 hours

Easy and simple mediterranean cuisine


10 servings
1 Ingredients
1000 gm Biryani Rice
1500 gm Lamb
60 gm Ghee
250 ml Vegetable Oil
50 gm Ginger; Minced
30 gm Garlic; Minced
250 gm Brown Onions
12 gm Cinnamon Stick
For Garam Masala:
15 gm Shahi Zeera
10 gm Cloves
5 gm Green Cardamom Powder
250 gm Curd
25 gm Green Chilli Paste
20 gm Khova
15 ml Cream
250 ml Milk
40 gm Coriander
40 gm Mint
10 gm Green Chilli Paste
6 pc Green Chilli; Split in Half
25 ml Lime Juice
20 gm Raw Papaya Peel
For Boiling Rice:
50 gm Salt
8 gm Cloves
5 gm Green Cardamom
10 gm Shahi Zeera
12 gm Cinnamon Stick
20 gm Ginger Garlic Paste

Original recipe makes 10



Wash and soak the rice in water for one hour

Apply salt, papaya peel, minced ginger,

minced garlic and garam masala to the pre cut lamb

Mix the greens and marinate for a 2- 3 hours

In the mean time fry the sliced onions until golden brown and allow to cool

Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side

In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water

Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly

Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam

Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes

Mix the desi ghee (pure ghee) with the biryani and serve

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Calories Per Serving: 646 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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thanks :)
FahadMohammedFiroz 4y ago

[I posted this recipe.]
ProChef360Blog 7y ago

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