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Lamb Biryani

creative.chef's picture
Yummy Lamb Biriani is an amazingly tasty and filling Indian dish. I serve this often for a hearty dinner meal at home especially if we are celebrating any family occasion. Very filling and delicious, the Lamb Biriani is something you just shouldn’t miss.
  Diced lean lamb 1 1⁄2 Pound (About 675 Gram)
  Water 2 Pint (About 1.2 Liters Or 5 Cups)
  Coriander sprig/Parsley 2
  Chilies 3 (Use Red And Green Variety)
  Oil 2 Fluid Ounce (About 50 Milliliter Or 1 Cup)
  Butter 2 Fluid Ounce (About 50 Gram Or 4 Tablespoon)
  Onions 4
  Patna rice 1 Pound (About 450 Gram)
  Turmeric 1 Teaspoon (About 5 Milliliter)
  Coriander seeds 1 Teaspoon (About 5 Milliliter)
  Cumin 1 Pinch
  Garlic 2 Clove (10 gm), crushed
  Crushed cardamoms 8
  Seedless raisins 1⁄2 Pound (About 100 Gram Or 2/3 Cup)
  Canned lychees 4
  Watercress sprig 2
  Salt To Taste
  Pepper To Taste

1 Scald the lamb in boiling water for 5 minutes. Drain and place in a saucepan with the fresh water, the coriander or parsley, and the chillies.
Simmer for 1 1/2 hours. Remove the meat, keep the stock.
2 Heat half of the oil and butter and fry two chopped onions for 5 minutes. Add the rice and cook for 1 minute. Add half the turmeric, coriander, cumin, and garlic. Fry for 1 minute. Add the stock and season. Cover and simmer for 20 minutes.
3 Heat the remaining oil and butter and brown the meat. Sprinkle with the rest of the spices and raisins and brown for 3 minutes.
4 Preheat oven to 190°C, 375°F, gas 5.
5 Slice the remaining onions and fry separately until golden.
6 Mix the meat and rice in a dish and cover with the onions. Reheat in oven for 15 minutes.
7 Garnish with lychees and watercress.

Recipe Summary

Main Dish
Rice, Meat

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Lamb Biryani Recipe