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Fragrant lamb biryani recipe

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1½ lbs (750 g) boneless Lamb , cubed
2½ tablespoons Ghee or butter
1 teaspoon Cumin Seeds
7 Cloves
1 Cinnamon stick
3 Bay leaves
2 Black Cardamom pods, bruised
7 green Cardamom pods, bruised
3-4 green finger-length Chiles , slit lengthwise
2 medium Onion , sliced
1 teaspoon Salt
1 cup (250 g) plain Yogurt
½ cup (125 ml) Lemon Juice
1 teaspoon grated Ginger
2 teaspoons crushed Garlic teaspoons Garam Masala Spic Mix
1½ teaspoons ground Coriander
2 teaspoons ground Red Pepper
½ teaspoon ground Turmeric
½ cup (25 g) fresh Mint leaves
½ cup (25 g) fresh Coriander leaves(cilantro)
½ tablespoon Salt
Biryani Rice
2 green Cardamom pods, bruised
3 Cloves
1 small Cinnamon stick
1 Bay Leaf 1 blade of mace
A few Rose Petals or 2-3 drops of rose essence
2 cups (400 g) uncooked long-grain Rice , soaked 1 hour and drained

Fragrant lamb biryani recipe

  • Medium


  • Marinade

  • Biryani Rice





To make the Marinade, combine all the ingredients. Coat the meat well and leave to marinate for at least 3 hours.


Prepare the Biryani Rice by placing the spices and seasonings into a large pot of water and bringing to a boil. Add the long-grain rice and boil rapidly for 3 minutes until just half-cooked, then drain thoroughly. Discard the whole spices and set the Biryani Rice aside.


Heat the ghee over moderate heat in a wok or casserole dish. Stir-fry the spices for 1 to 2 minutes until they begin to crackle, then add the chilies and onion and stir-fry until the onion is lightly browned. Add the salt and the marinated meat, stir a few times, then pour the Rice over the meat. Heat the wok over moderate heat for 3 minutes, then reduce the heat to as low as possible and leave to cook for 45 minutes before serving.


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