How to Make Lamb Biryani | The Perfect Dish for Your Next Party
Are you in need of a quick and easy recipe to satisfy your taste buds on a busy weeknight? If so, look no further than lamb biryani! This delightful dish is not only packed with flavor but also guaranteed to bring a smile to your face.
One of the best things about lamb biryani is its versatility. If you have any leftovers from the previous night’s dinner, this recipe provides a fantastic way to use them up. So, don’t let those extra ingredients go to waste!
Lamb biryani is a traditional Indian dish that harmoniously combines rice, spices, and succulent lamb. Using aromatic spices such as cumin, coriander, garam masala, and turmeric creates a unique and irresistible flavor profile that sets this dish apart from others.
Aside from its remarkable taste, lamb biryani is known for its filling and hearty nature. With both rice and lamb as its main ingredients, this dish guarantees a satisfying meal that can be enjoyed for either lunch or dinner.
Imagine indulging in a plateful of fluffy rice layered with flavorful curry, all cooked in a single pot. This authentic Indian method of cooking ensures that each grain of rice becomes infused with the rich essence of the curry, resulting in a truly remarkable combination. And what better way to enjoy this mouthwatering creation than by pairing it with soft and fluffy naan bread?
So, whether you’re in search of a quick and easy dinner option or simply craving the exotic flavors of Indian cuisine, lamb biryani is the answer you’ve been looking for. Give it a try, and let your taste buds embark on a journey of pure bliss. Bon appétit!
How to Make Lamb Biryani: The Perfect Dish for Your Next PartyPrint Recipe
- 450g basmati rice
- 450g lamb chops
- 5 tbsp vegetable oil
- 4 tbsp freshly chopped coriander
- 8 whole cloves
- 4 cinnamon sticks
- 4 cardamom pods
- 5 onions
- 4 green chillies, chopped and deseeded
- 1 tbsp each of garlic and ginger puree
- 3 tbsp freshly chopped mint
- 3 chopped, peeled, deseeded tomatoes
- 2 tbsp natural yoghurt
- 2 tbsp lemon juice
- 2 tbsp warm milk
- 2 tsp cayenne pepper
- 1.8 litres water
- 1 tsp salt
- 1/2 tsp saffron threads
Let the rice sit in water for half an hour then drain. Finely chop the onions.
Heat four tbsp. of the oil over a low heat in a deep frying pan. Fry the cloves, cardamom pods and cinnamon sticks for one minute then add four of the chopped onions.
Fry for 5-10 minutes until browned, then add the garlic and ginger and cook for one more minute. Add the coriander and mint and cook for one more minute, then add the lamp chops and brown on all sides for another twenty minutes or so.
Add the chopped tomatoes, chillies and cayenne pepper and then cook until oil begins to separate out into the curry.
Add the yoghurt and lemon juice and cook until the lamb is tender, around 15 minutes. Add more water if needed.
Meanwhile bring the rice to the boil with the 1.8 litres of water and the salt. Simmer for 15 minutes and drain of water.
Cook the remaining onion in the remaining 1 tbsp. of oil under caramelised.
Place half of the rice over the bottom of a deep pot with a lid. Layer the lamb curry over the top and cover the curry with the fried onion. Finish with the rest of the rice.
Stir the saffron into the warm milk and pour this over the top of the rice.
Cook over a low heat on the hob for fifteen minutes or until the rice is tender.
This recipe can easily be adapted according to what meat you have in – just be sure to use an equal amount of meat to the amount outlined in this recipe. Choose a meat that has a lot of flavor – beef, mutton and duck would all work well.