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
Serve with:
Your favorite raita (cucumber raita, pomegranate raita, grapes apple mint raita) Pappadums Your favorite pickle (lemon pickle, green apple pickle, celery pickle,raw mango pickle)
Yield: 4 Lamb Biryani | Video Print One pot lamb biryani infused with the aromatic flavors of spices, saffron and rose water Prep Time 15 minutes Cook Time 2 hours Total Time 2 hours 15 minutes Ingredients Fried onions: 2 tbsp oil 2 cups sliced white onions Fried raisins: 1 tbsp ghee 1/4 cup raisins Fried cashew nuts: 1 tbsp ghee 1/4 cup cashew nuts Saffron milk: 1 tsp saffron 2 tbsp lukewarm milk Rice: 2 cups basmati rice 1 tbsp oil 1 dried bay leaf 2 cardamom pods 2 cloves 1 cinnamon stick 10 cups water Juice of 1 lemon Salt to taste Lamb mixture: 2 dried bay leaves 4 cloves 4 cardamom pods 1 tsp black cumin seeds 1 tsp fennel seeds 1 cinnamon stick 2 star anise 1 tbsp ghee 1 tbsp oil 1 cup sliced red onions 1 tbsp minced ginger (ginger paste) 1 tbsp minced garlic (garlic paste) 2 tsp green chili paste 1/2 tsp ground turmeric (turmeric powder) 2 tsp ground coriander (coriander powder) 2 tsp garam masala 1-2 tsp red chili powder 2 tomatoes, chopped 1 kg lamb, cut into medium-sized pieces 1/4 cup yogurt 1/4 cup chopped coriander (cilantro) and mint leaves 1 cup water Salt to taste Layering biryani: 2 tbsp ghee 2 tsp rose water 4 tbsp coriander (cilantro) and mint leaves Instructions Fried onions:Heat oil in a small frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned and crispy. Drain on an absorbent towel.Fried raisins:In the same pan, heat ghee. Add raisins. Sauté, stirring constantly, for 1-2 minutes or until plump. Drain on an absorbent towel.Fried cashew nuts:In the same pan, heat more ghee if required. Add cashew nuts. Sauté, stirring constantly, for 1-2 minutes or until browned. Drain on an absorbent towel.Saffron milk:Place milk in a small bowl. Add saffron. Stir. Seat aside for 10 minutes.Cook rice:Rinse rice under cold running water. Soak for about 20 minutes. Drain. Set aside.Heat oil in a large saucepan over medium-high heat. Add bay leaf, cardamom, cinnamon and cloves. Stir fry for few seconds. Add water. Bring to boil. Add rice and lemon juice. Season with salt. Stir gently. Bring to boil. Reduce heat to medium-low and simmer. When cooked (do not overcook rice), drain and set aside. (Make sure all the water from the rice is drained out completely).Lamb mixture:Place bay leaves, cloves, cardamom, cumin seeds, fennel seeds, cinnamon and star anise in a frying pan. Stir fry for a minute or until lightly browned. Grind to a fine powder. Set aside.Heat ghee and oil in a large frying pan over medium-high heat. Add red onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger, garlic and green chili paste. Sauté, stirring constantly, for 1 minute or until aromatic.Add dry spice mixture, ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until aromatic. Add chopped tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until mushy.Add lamb. Season with salt. Stir fry for 5 minutes. Add yogurt, and coriander (cilantro) and mint leaves. Pour 1 cup water. Stir. Cook, covered, for one hour or until lamb is cooked through and the sauce is thick.Layering:In a large heavy bottomed oven proof pan, arrange half of lamb mixture in a single layer. Top with half of rice followed by 1 tbsp ghee, 1 tsp rose water, half of saffron milk, half of fried onions, half of raisins, half of cashew nuts, and 2 tbsp coriander (cilantro) and mint leaves.Top with remaining lamb mixture, rice, saffron milk, fried onions, raisins, cashew nuts, coriander (cilantro) and mint leaves, 1 tbsp ghee and 1 tsp rose water.Preheat oven to 180C or 350F.To “dum” biryani, bake for about 30 minutes.Alternatively, you can dum biryani over low heat on the stove top. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 394Total Fat 89gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 48gCholesterol 285mgSodium 781mgCarbohydrates 64gFiber 8gSugar 19gProtein 70g © Nish Kitchen Cuisine: Indian / Category: Biryani Like this lamb biryani recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
