Best 5 Best Lamb Biryani Recipes

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Lamb biryani is a classic Indian dish that is perfect for a special occasion. Made with tender lamb, fragrant basmati rice, and a variety of aromatic spices, this biryani is sure to impress your guests. This recipe includes step-by-step instructions for making the perfect lamb biryani, as well as a list of all the ingredients you will need. We also have a recipe for a vegetarian biryani, made with fresh vegetables and paneer cheese, for those who prefer a meatless option. And for those who like their biryani spicy, we have a recipe for a spicy lamb biryani that is sure to tantalize your taste buds. No matter which recipe you choose, you are sure to enjoy this delicious and flavorful dish.

Let's cook with our recipes!

LAMB BIRYANI RECIPE BY TASTY



Lamb Biryani Recipe by Tasty image

Here's what you need: basmati rice, water, medium white onion, slivered almonds, garlic, ginger, vegetable oil, golden raisin, boneless lamb shoulder, salt, plain yogurt, saffron thread, milk, cinnamon stick, cloves, black peppercorn, cardamom seeds, coriander seeds, cumin seeds, nutmeg, cayenne pepper, lemon, unsalted butter, eggs, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 25

2 cups basmati rice
3 cups water, plus 3 tbsp, divided
1 medium white onion, chopped, plus 2 thinly sliced, divided
5 tablespoons slivered almonds, divided
4 cloves garlic, chopped
1 ginger, 1 inch (2 cm) peeled and coarsely chopped
6 tablespoons vegetable oil
3 tablespoons golden raisin
1 ½ lb boneless lamb shoulder, cut into chunks
1 ¼ teaspoons salt, plus an additional 1 1/2 tbsp, divided
1 cup plain yogurt
1 teaspoon saffron thread
2 tablespoons milk
1 cinnamon stick, 1 inch (2 cm)
5 cloves
½ teaspoon black peppercorn
½ teaspoon cardamom seeds, removed from pods
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon nutmeg
¼ teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons unsalted butter, cut into 8 pieces
3 eggs, hard boiled, peeled and halved, for garnish
3 tablespoons fresh cilantro, chopped, for garnish

Steps:

  • Soak the rice in 2 cups (480 ml) of water for about 2 hours.
  • Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
  • Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
  • Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
  • Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
  • Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
  • Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
  • Add the saffron threads to a small bowl with the milk and set aside.
  • Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
  • In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
  • Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
  • Preheat the oven to 300˚F (150˚C).
  • In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
  • Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
  • Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
  • Bake for 1 hour.
  • Remove the biriyani from the oven and set aside for at least 15 minutes.
  • Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, Sugar 9 grams

LAMB (GOSHT) BIRYANI



Lamb (Gosht) Biryani image

Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 8

Number Of Ingredients 23

2 ½ cups basmati rice
¼ cup cooking oil
8 whole cloves
4 black cardamom pods
4 cinnamon sticks
4 large onions, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3 tomatoes, chopped
4 green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 ½ cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
½ teaspoon saffron
2 tablespoons warm milk

Steps:

  • Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  • Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
  • Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
  • Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
  • Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
  • Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
  • Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g

LAMB BIRYANI



Lamb Biryani image

In India, you're just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it's a project, but a rewarding one. Two tips: Meat on the bone isn't a rule, but it's consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.

Provided by Tejal Rao

Categories     grains and rice, meat, main course

Time 2h

Yield 8 servings

Number Of Ingredients 28

4 green finger chiles (or serrano chiles), stems removed
8 garlic cloves, peeled
1 (4-inch) piece fresh ginger, peeled
2 medium yellow onions, peeled and quartered
2 Roma tomatoes, quartered
1 cup full-fat yogurt
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon Kashmiri chile powder, plus more as needed
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
2 1/2 to 3 pounds lamb chops (or boneless or bone-in lamb shoulder pieces)
3 (1/2-inch) Indian cinnamon sticks, or 1 large cinnamon stick
12 whole black peppercorns
6 cloves
6 green cardamom pods
1 tablespoon garam masala
1 cup neutral oil, such as grapeseed or canola
2 yellow onions, thinly sliced
1/2 teaspoon kosher salt
Kosher salt
3 cups basmati rice
6 tablespoons whole milk
1/2 teaspoon saffron threads
2 cups mixed fresh cilantro and mint leaves
6 tablespoons unsalted butter, sliced

Steps:

  • Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.
  • Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.
  • Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.
  • Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.
  • Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.
  • In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk and onions. Top with pats of butter and cover the pot with foil.
  • Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.

LAMB BIRYANI



Lamb biryani image

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 16

400g lamb neck, cut into small cubes
4 garlic cloves, grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion, chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer, chopped
200g spinach, cooked and water squeezed out
chopped coriander
sliced green chillies
plain yogurt

Steps:

  • Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
  • Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
  • Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

SPECIAL LAMB BIRYANI



Special lamb biryani image

Classically, Indian biryani is cooked in a 'dum', a clay pot sealed with dough. Try this lamb version with a pastry lid that releases the aromas when you break into it

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 2h25m

Yield Serves 4-5

Number Of Ingredients 30

500g lamb neck or shoulder, chopped into small chunks
3 tbsp Indian spice mix , plus a pinch (see below)
100g yogurt , plus extra to serve
½ lemon , juiced
3 tbsp vegetable oil
2 large onions , halved and sliced
300g basmati rice
4 garlic cloves , crushed
thumb-sized piece ginger , peeled and finely chopped
4 plum tomatoes , chopped or 200g can chopped tomatoes
good pinch saffron
100g butter
2 cinnamon sticks
6 cardamom pods
4 bay or 6 curry leaves
2 star anise
320g sheet ready-rolled puff pastry
1 egg , beaten
2 tsp nigella seeds
handful chopped coriander or mint
1 red onion , halved and thinly sliced
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp sweet paprika
2 tsp mild chilli powder (kashmiri chilli powder if you can find it)
2 tsp fenugreek seeds
3 whole cloves
1 tsp fennel seeds
1 tsp ground turmeric
10 cardamom pods , seeds removed and pods discarded

Steps:

  • Mix the lamb with the spice blend, yogurt, lemon juice and a pinch of salt. Leave at room temperature for at least 30 mins or chill overnight.
  • Heat 2 tbsp oil in a large frying pan and cook the onions over a low-medium heat for 15-20 mins until caramelised. Meanwhile, rinse the rice three times under cold water. Drain, then cover with fresh water and leave for 30 mins.
  • Transfer the onions to a bowl, add the remaining oil to the pan and brown the lamb in batches. If the marinade starts to catch, scrape it from the bottom of the pan and keep stirring - it'll add to the flavour. Tip the meat back into the pan with the garlic and ginger. Cook for another minute or 2, then add the tomatoes and 200ml water (swill the water around the dish the lamb was marinating in to pick up all the marinade before adding it to the pan). Season with salt and bring to a gentle simmer. Cover and cook for 45 mins, stirring now and then and topping up with a splash of water if the sauce is catching. You can now chill the lamb for up to two days.
  • Pour away the rice water, cover with fresh water and season. Bring to the boil, bubble for 2 mins, then drain and leave to cool. Put the saffron in a bowl, pour over 50ml boiling water and leave for 10 mins to steep.
  • Smear 50g butter inside a casserole dish. Sprinkle over a little of the Indian spice mix and some salt. To assemble the biryani, start with 1/3 of the lamb, top with 1/3 of the rice, 1/3 of the onions, a cinnamon stick, a couple of cardamom pods, a few bay or curry leaves and a star anise. Repeat until all of the ingredients have been used up. Spoon the saffron and its water over the final layer of rice, dot with the remaining butter and season with salt. You can now chill it for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into a circle a little larger than the dish. Brush a little egg around the outside lip of the dish, then lift the pastry on top, pressing it around the edge to seal. Brush with more egg and sprinkle with nigella seeds. Bake for 45-50 mins until golden brown. Mix the herbs and onion, and serve with the biryani and extra yogurt.

Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your lamb biryani. Choose fresh, flavorful lamb, basmati rice, and aromatic spices.
  • Marinate the lamb: Marinating the lamb in a yogurt-based marinade helps tenderize the meat and infuse it with flavor. Be sure to marinate the lamb for at least 4 hours, or overnight if possible.
  • Cook the rice separately: Cooking the rice separately from the lamb allows you to control the texture and prevent the rice from becoming mushy. Be sure to rinse the rice thoroughly before cooking to remove any excess starch.
  • Layer the ingredients: When assembling the biryani, layer the ingredients in a specific order. Start with a layer of rice, then add the lamb, vegetables, and spices. Repeat these layers until all of the ingredients have been used.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute the heat evenly and prevent the biryani from burning.
  • Cook the biryani over low heat: Biryani is a slow-cooked dish, so be patient and let it cook over low heat for at least 30 minutes. This will allow the flavors to develop and the rice to absorb all of the delicious juices.
  • Serve the biryani hot: Biryani is best served hot, so be sure to enjoy it immediately after it is cooked.

Conclusion:

Lamb biryani is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make a lamb biryani that is sure to impress your friends and family. So next time you're looking for a new dish to try, be sure to give lamb biryani a try!

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