How to Make Lamb Biryani | The Perfect Dish for Your Next Party
Looking for a quick and easy recipe that you can whip up on a busy weeknight? Look no further than lamb biryani! This flavorful dish is perfect for those who are short on time, and it’s sure to bring a smile to your face.
Plus, it’s a great way to use up any leftovers from the previous night’s dinner. Just follow these simple steps and you’ll be on your way to a delicious and healthy meal. Bon appétit!
Lamb Biryani is a traditional Indian dish that is made with rice, spices, and lamb. It is a popular dish because it is flavorful and unique. The lamb is cooked in a mixture of spices, including cumin, coriander, garam masala, and turmeric
This gives the dish a distinct flavor that is different from other rice dishes. Lamb Biryani is also popular because it is filling and hearty. The rice and lamb are both very filling, making it a perfect meal for lunch or dinner.
This traditional Indian meat and rice dish, where rice is layered with curry and cooked in one pot. This method of cooking gives you flavorful, fluffy rice and deep, rich curry perfect for mopping up with naan bread.
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.