Dinner

Lamb Biryani

Name: Lamb Biryani
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Cuisine: Indian
Ingredients: 12 cashew nuts; ½ tbsp poppy seeds; ½ tbsp cumin seeds; 3 onions, sliced thinly; 2 tsp ginger garlic paste; 4 whole garlic, whole; mint, leaves, Leaves; cilantro, leaves, Leaves; ½ tsp saffron, dissolved in ½ cup warm milk; 2 tbsp ghee; 2 Cups basmati rice; ½ cup full-fat yogurt; 1 tbsp cumin seeds; ½ bay leaf; 1 thin piece cinnamon, thin; 3 cloves; 2 cardamom; 1 lb lamb; 1 tsp red chili powder; 1 tbsp biryani masala; oil, as needed; green chilies, as needed; tomatoes, as needed; salt, to taste; ½ cup water

Fragrant Indian lamb biryani with basmati rice, warm spices, fried onions, saffron milk, and herbs.

1 hr 45 min
780 kcal
Indian
Rice dish
Curry

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Grind the cashew nuts, poppy seeds, and cumin seeds into a smooth paste, using as little water as possible. Set aside.
Step 2:
Heat oil for deep-frying. Fry the thinly sliced onions without overcrowding the oil until light brown, then remove and drain on paper towel; they will crisp as they drain.
Step 3:
Fry the cashew nuts until golden brown. Set aside.
Step 4:
Wash the basmati rice and soak it in water for 20 minutes.
20 min
Step 5:
Meanwhile, heat oil in a large wide pan over medium heat. Add the sliced onions, the blended paste, green chilies, ginger garlic paste, and garlic; fry for 1 minute.
1 min
Step 6:
Add the tomatoes and sauté until cooked but not mushy.
Step 7:
Add the red chili powder, biryani masala, mint, and cilantro. Sauté well.
Step 8:
Move the skillet away from the heat, add the yogurt, and mix well to prevent it from curdling.
Step 9:
Return the skillet to the stove. Add the washed lamb, salt, and ½ cup water, and mix well.
Step 10:
Cover and cook over medium-low heat for 1 hour, or cook in a pressure cooker for 6 whistles. If water remains, cook uncovered until it drains off.
1 h
Step 11:
Bring a large pan of water, using three times the volume of rice, to a vigorous boil. Add the soaked rice, salt, and cumin seeds, and mix well.
Step 12:
Cook for exactly 7 minutes, or until the rice is 80% done. Switch off the heat and drain the rice.
7 min
Step 13:
Level the lamb in the pan and layer the drained hot rice on top.
Step 14:
Garnish with fried onions, ghee, mint, cilantro, and saffron dissolved in warm milk.
Step 15:
Cover tightly and bake in a 350°F oven for 15 minutes, until cooked but not mushy. Alternatively, cook on the stove over medium heat for 12 minutes and on the lowest heat for 5 minutes, then switch off.
15 min
Step 16:
Mix and serve hot.