Savor the Flavor: Delicious Lamb Biryani Recipe

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Lamb Biryani

Introduction

Welcome to a culinary adventure filled with tantalizing aromas and exquisite flavors! In this blog post, we’re diving into the world of Lamb Biryani—a dish that promises to take your taste buds on a journey like no other. From the tender pieces of lamb to the aromatic blend of spices, every bite of this Biryani is a symphony of taste and texture. Join us as we explore the art of making Lamb Biryani from scratch and uncover the secrets behind its irresistible allure. Get ready to elevate your dining experience with this mouthwatering recipe!

Savor the Flavor: Delicious Lamb Biryani Recipe
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Savor the Flavor: Delicious Lamb Biryani Recipe

Course: Main CourseCuisine: Pakistani, IndianDifficulty: Medium
Servings

5

servings
Prep time

40

minutes
Cooking time

1

hour 

15

minutes
Calories

500

kcal

Satisfy your craving for exotic flavors with our Lamb Biryani recipe! Tender pieces of lamb, aromatic spices, and fluffy basmati rice come together in this mouthwatering dish. Perfect for special occasions or a cozy dinner at home, our Lamb Biryani is sure to impress with its rich taste and irresistible aroma. Elevate your dining experience and treat your taste buds to a symphony of flavors with this delightful recipe!

Ingredients

  • 2 cups basmati rice

  • 500g lamb, cut into pieces

  • 2 large onions, thinly sliced

  • 2 tomatoes, chopped

  • 1/2 cup plain yogurt

  • 1/2 cup fresh cilantro leaves, chopped

  • 1/2 cup fresh mint leaves, chopped

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies, slit

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/4 cup ghee or vegetable oil

  • Salt to taste

  • Saffron strands soaked in 2 tablespoons warm milk

  • Fried onions for garnish (optional)

Directions

  • Prepare the Rice
  • Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  • In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is 70% cooked, then drain and set aside.
  • Cook the Lamb
  • In a deep pan or pot, heat ghee or vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
  • Add the ginger-garlic paste and slit green chilies. Sauté for a minute until fragrant.
  • Add the chopped tomatoes and cook until they soften.
  • Add the lamb pieces along with cumin seeds, coriander powder, garam masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the lamb with the spices. Cook until the lamb is partially cooked.
  • Layering and Cooking
  • In a deep baking dish or pot, layer half of the partially cooked rice evenly.
  • Top with the cooked lamb mixture.
  • Layer the remaining rice over the lamb. Drizzle saffron-infused milk over the rice for added flavor and color.
  • Cover the dish with a tight-fitting lid or aluminum foil. Cook on low heat for 20-25 minutes, or until the lamb is fully cooked and the rice is fluffy.
  • Serve
  • Once cooked, gently fluff the Lamb Biryani with a fork.
  • Garnish with fried onions (optional) and serve hot with raita (yogurt sauce) and salad.

Notes

  • Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.