Best 8 Lamb Biryani Recipes

LAMB (GOSHT) BIRYANI

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.

LAMB BIRYANI RECIPE BY TASTY

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!

HYDERABADI BIRYANI (YOGURT MARINATED LAMB)

Steps:

• Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
• Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
• Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
• Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
• Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
• To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
• Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
• Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
• Preheat oven to 350°F.
• The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
• Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
• Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI

Steps:

• Soak rice for 5-6 hours in water, drain and keep aside.
• Cut half the ginger into juliennes and make a paste of the rest.
• Soak saffron in warm milk and keep aside.
• Marinate the mutton or lamb in a large bowl for 4 hours in a cool place, in a mixture of yogurt, turmeric powder, salt and 1 tbsp.
• each of ginger and garlic pastes.
• Heat oil in a wok and fry half of the onions in it until brown and crisp.
• Drain on a paper towel and keep aside.
• Cook rice in salted 7 cups of boiling water alongwith the cloves, cinnamon, black and green cardamoms and peppercorns till the rice is almost cooked.
• Strain and keep rice warm.
• Heat ghee in a pressure cooker or a thick-bottomed pan.
• Add the remaining sliced onions and green chillies.
• Stir-fry till the onions turn light golden.
• Stir in the remaining ginger and garlic pastes.
• Stir-fry until the raw smell of the same is gone.
• Add the marinated mutton or lamb.
• Cook on high flame for 8 minutes.
• Mix in corriander, cumin and red chilli powders.
• Stir in 3 cups of boiling water.
• Bring to a boil.
• Reduce flame and cook covered till the mutton is almost cooked.
• Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
• Cook for 15 minutes on medium flame, stirring occasionally.
• If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
• Pressure cook till the mutton is almost cooked.
• (It normally takes 2-3 whistles to cook).
• Ensure that the cooked mutton does not have a thin gravy.
• If that is the case, cook on high flame to reduce the gravy.
• Preheat oven to 180C.
• Arrange half the quantity of cooked mutton in an oven-proof dish.
• Spread half the quantity of cooked rice on top of the mutton.
• Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
• Dot the rice with half the quantity of butter.
• Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
• Cover it with aluminium foil.
• Cook in the preheated oven for 15-20 minutes at 180C.
• Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
• Enjoy!

POSH LAMB BIRYANI

Steps:

• wash and soak the rice for 30 mins then drain.
• mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
• allow lamb to get to room temperature then thread onto wooden skewers.
• make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
• add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
• in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
• Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
• grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
• repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
• When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
• serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).

LAMB BIRYANI WITH SAFFRON RICE

Steps:

• PREPARATIONS.
• Wash rice in several changes of water, add water to cover and 1 tablespoon salt, mix and cover; set aside three hours.
• Place saffron threads in a heated pan and toss until they turn a darker color. In a small cup add the crumbled threads and with warm milk; set aside three hours.
• Cut two onions in half and then into thin half round slices.
• Chop third onion coarsely and add to a blender along with the garlic, ginger, 1 tablespoons lime juice and 1 tablespoons of water, blend into a paste; set aside.
• Grind finely in a blender the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, Garam Masala, nutmeg and cayenne pepper; set aside.
• Made some soft dough with flour and water, then wrap in plastic/cover (for sealing the pot); set aside.
• INSTRUCTIONS.
• Heat 3 tablespoons of oil (or ghee) in a frying pan, add the onion halves and fry until brown and crispy, remove to a plate lined with paper towels.
• Put raisins in the same frying pan (with the oil) and fry until plump (which happens quickly) and remove on a paper lined plate.
• Place 2 tablespoons of oil in the frying pan and fry the almonds until brown, remove and place them with the raisins in the plate; set aside.
• Place the lamb into the same frying pan (a few at a time) and cook until brown on all sides, do this for all the pieces; remove and set aside in a large bowl.
• Add 6 tablespoons of oil to a frying pan, when hot add the third onion and blended paste, fry to brown (add a little water if needed to prevent sticking to pan).
• Add all the meat to the frying pan (and liquid juices), add yogurt (one tablespoon at a time) & incorporate well, add 1 teaspoon salt, 2 bay leaf, cinnamon stick and 2/3 cup warm water. Mix and bring to a simmer, cover and cook for 30 minutes (stir as needed).
• After the meat has simmered for 30 minutes, add the grind-ed spices. Cover and continue to simmer another 30 minutes... until you have about 3/4 cup of a thick sauce (add a little water and stir as needed).
• Use 1 tablespoon oil on a paper towel and grease the bottom of a big heat proof pot (Corningware), add the meat and sauce, cover and keep warm.
• Bring 4 quarts of water to a boil in a pot, add 1 tablespoon salt. Drain the rice and rinse it off under running water and then add to pot. Bring back to a boil and boil rapidly for exactly 6 minutes. Then drain the rice.
• Next put the rice on top of the meat and form a mount and hole in the center (volcano shaped). Drizzle the saffron milk in streaks along the sides and inside of the hill. Place the pieces of butter on the sides of the hill and scatter the fried onions, almonds, raisins and mint leaves over it as well.
• Cover the heat proof pot with aluminum foil, sealing in the edges well with the dough all around. Next simmer on a stove top for 30 minutes (do not open up the cover or the meat will burn).
• Remove the cover and place the egg halves all around the inside of the pot.
• Serve and enjoy!
• NOTES.
• Go to the URL YouTube and search Biryani in order to have an idea on making this interesting recipe.
• It is important to seal the pot with aluminum foil and some soft dough in order to keep any steam from escaping. Do not open the cover to check the cooking because it will cause the meat to burn on the bottom of the pot.

LAMB/MUTTON BIRYANI

Steps:

• Heat ghee.
• Add all the whole spices.
• Give it a few twirls and add the ground spices.
• Almost immediately add the yogurt.
• Fry for a minute.
• To this masala mixture, add all the meat.
• Toss around to coat well.
• Cook meat till it is well browned and the yogurt is absorbed by the meat.
• Sprinkle in salt to taste.
• Add water-- immerse the meat completely in it.
• Use more or less, as required.
• Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
• Keep aside.
• Divide the rice in two portions.
• Mix saffron with one portion and add half the meat to it.
• Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
• Add mint and coriander leaves.
• Cover with white rice and remaining meat.
• Shut the pot tightly.
• Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
• Invert on to a large dish and serve with plain yogurt or raita.

LAMB BIRYANI

Steps:

• (If using already grilled lamb, ignore step 1 and just add spices but not yogurt to pan; then add cooked cubed lamb 20 minutes before serving to cooked rice) Step 1 Soak 15 min and rinse rice. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb. Step 2 In a large saucepan, melt the butter over low-moderate heat. Add the onion, the cardamom, turmeric, cloves, cinnamon; cook 3 minutes until onion starts to soften. Add rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute. Step 3 Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the nuts/seeds. serve promptly. Coat 3 shallow bowls with yogurt rim, put Biryani in bowls, top with sprinkled nuts and lemon wedge. Suggested Pairing The spices here immediately indicate a Zinfandel from Napa or Sonoma