Authentic Lamb Biryani Recipe

17 July 2024
by Ruky Cooks
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- Dinner,
- Lunch
Cuisine: Indian
Difficulty: Medium
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Prep Time

30 Mins
Cook Time

50 Mins
Serving

4
Ready In

1 Hour, 20 Mins

Lamb Biryani is a classic Indian dish that beautifully combines the rich flavours of marinated lamb with fragrant basmati rice, creating a harmonious blend of spices and textures. Originating from the Indian subcontinent, biryani is a beloved dish that has evolved over centuries, influenced by Persian, Mughal, and local culinary traditions.

Biryani traces its roots back to the royal kitchens of the Mughal Empire, where it was developed as a luxurious and flavourful dish fit for emperors. The word “biryani” is derived from the Persian word “birian,” which means “fried before cooking.” This historical connection highlights the dish’s journey from Persia to India, where it was embraced and transformed by local chefs.

While the basic concept of biryani remains consistent, various regions in India have developed their own unique versions of the dish. Lamb Biryani, specifically, is popular in regions such as Hyderabad, Lucknow, and Kolkata, each offering distinct flavours and cooking methods. For example, Hyderabadi Biryani is known for its use of saffron and a layering technique, while Kolkata Biryani often includes potatoes and boiled eggs.

Directions

Step1

Begin by marinating the lamb using all the ingredients listed above. Allow this to rest for half an hour for best results.

Step2

Heat the oil and ghee in a pot. Then, add the bay leaves, cinnamon, cardamom pods and cloves and stir for 2 minutes.

Step3

Add the marinated meat with the water. Allow to cook on a medium flame for 30 minutes or until tender. Remember to stir occasionally.

Step4

Add the chopped tomato and biryani masala and stir. Allow to cook for a further 10 minutes.

Step5

Whilst the meat cooks prepare the other elements. Begin with par-boiling the rice (until mostly cooked) in 4 tsp of salt.

Step6

Fry the cubed potatoes until crispy and set aside. Optionally, boil eggs and set that aside too.

Step7

Prepare the saffron milk by adding ghee, mint and saffron to warm milk. Set aside. In another cup prepare food colour in some water.

Step8

To assemble, begin with a 1 inch layer of rice at the bottom of the pot. Add chopped coriander and mint and fried onions. Next, add half the cooked lamb. Add the fried potatoes and sprinkle some biryani masala with some more coriander and mint. Repeat for one more layer.

Step9

Add a final layer of rice. Then pour the saffron milk evenly over the top. Next, pour the coloured water and cover. Cook over a low flame for 10-15 minutes.

Conclusion

Serve hot with some yoghurt and mint raita, popadoms, and lassi.