Lamb Biryani

16 ingredients
8 steps

Ingredients

  • 3 lb boneless lamb shoulder, cut into 3/4 inch cubes
  • 2 inches fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 2 None small fresh red chilies, finely chopped
  • 3 tsp garam masala
  • 2 tbsp fresh cilantro, chopped + extra leaves, to serve
  • 1 pinch ground turmeric
  • 1/2 tsp ground cayenne
  • 1 cup thick yogurt
  • 6 tbsp ghee (clarified butter) or butter
  • 1 1/3 cups sliced almonds
  • 1/3 cup raisins
  • 3 None large onions, thickly sliced
  • 18 oz basmati rice, washed, drained
  • 1 large pinch saffron threads
  • 2 tbsp hot milk

Directions

  1. 1
    Combine lamb, ginger, garlic, chilies, garam masala, cilantro, turmeric, cayenne, 1 tsp salt and yogurt. Cover and refrigerate overnight.
  2. 2
    Heat 3 tbsp ghee in a large, heavy-bottomed saucepan. Fry almonds and raisins until lightly browned. Set aside.
  3. 3
    Add remaining ghee, cook onion, covered, over medium heat for about 5 mins, or until soft. Remove lid and cook for another 5 mins, or until lightly browned. Set aside 1/2 onion mixture.
  4. 4
    Add lamb and marinade to remaining onion in pan and cook, stirring, until lamb is lightly browned. Add 1 cup water, bring to a boil then simmer, covered, stirring occasionally, for 1 hour. Remove lid and simmer, uncovered, for another 30 mins, or until lamb is tender. Season.
  5. 5
    Meanwhile, cook rice in boiling, salted water for about 5 mins, or until half-cooked. Drain.
  6. 6
    Combine saffron and milk in a small bowl. Set aside for 15 mins to infuse.
  7. 7
    Preheat oven to 180°F. Transfer 1/2 lamb mixture to a large greased baking dish, top with 1/2 the rice then remaining lamb and rice. Drizzle saffron milk mixture over top, cover tightly with greased foil and a lid. Bake for about 40 mins, or until rice is tender.
  8. 8
    Serve biryani topped with reheated reserved onions, almond mixture and cilantro leaves.

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