Lamb biryani. Unleash your inner chef with this classic biryani recipe. Layers of fluffy rice and spiced lamb are infused with saffron, rose water and plenty of spices. With a side of raita, pappadums and your favorite pickle, this makes the perfect centerpiece for the ultimate dinner party.
Imagine this. A spoonful of fluffy rice and succulent lamb interlaced with the mouthwatering flavors of aromatic spices, saffron and rose water taking your taste buds to a food coma. Do you really want to wow your guests with this delectable classic biryani? This one pot meal is your best friend when you want to cook up a storm fit for a king.
The fact is that in between all the healthy food, we also need meals that are comforting and rich. But you don’t always need to rely on foods very high in fat and calories to achieve that feeling of coziness. Obviously, this healthy version of your favorite biryani made at home is the proof.
Ok, first, basmati rice. Clearly, rice is the backbone of all good biryani recipes including this lamb biryani. I prefer long fluffy rice that don’t turn mushy when cooked. There are so many good brands of basmati rice available in the market. You just need to do some experiments to find the right one for you. Also, just be aware that the cooking times may also vary.
I highly recommend cooking rice and lamb separately for the perfect texture. To cook rice, I like to stir fry a few spices like bay leaves, cardamom, cinnamon and cloves along with rice. The idea is to impart maximum flavor to the rice. Once the rice is cooked, drain it, and set aside.
While rice is cooking, start with making the lamb masala. Heat up a little ghee, fry up a few spices along with onions and ginger garlic paste, and let the lamb pieces cook in this delectable spicy sauce. This may take about an hour. Just make sure the lamb is cooked until tender and the sauce is really thick.
Now, the final step of this lamb biryani recipe. Layering. Before you start the layering process, don’t forget to prepare the saffron milk. In a heavy bottomed pan, start with a layer of lamb masala followed by rice, saffron milk, herbs (coriander or cilantro and mint leaves), and rose water. Repeat the process to create one more layer.
Finally, transfer biryani to the oven. When it comes out of the oven, the nice aroma that fill the kitchen will make you drool. Finish off with a good sprinkle of fried onions, raisins and cashew nuts.
Every bite of this lamb biryani is totally delicious!
More biryani recipes:
- Butter Chicken Biryani
- Chicken Tikka Biryani
- Hyderabadi Chicken Biryani
- Malabar Chicken Biryani
- Easy Chicken Biryani
- Chicken Kabsa
- Veg Dum Biryani – Restaurant Style
- Keema Biryani
- Egg Biryani
- Your favorite raita (cucumber raita, pomegranate raita, grapes apple mint raita)
- Your favorite pickle (lemon pickle, green apple pickle, celery pickle,raw mango pickle)
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I am a big fan of biryani. Can’t wait to try this lamb biryani.