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Biryani (Lamb)

Prep Time:

30 minutes

Cook Time:

1 hour

Serves:

6-8

Level:

Intermediate

Ingredients

  • 1lb Lamb shoulder (pressure cook for 15m with ½ tsp of salt)

  • 3 cups rice (soak for 1 hour)

  • 1 onion (chopped)

  • 1 tsp Ginger paste

  • 1 tsp Garlic paste

  • 2 tsp Jeera (cumin) powder

  • 7 inch Cinnamon stick

  • 7 cloves

  • 28 black peppers

  • 1 cooking spoon ghee / cooking oil

  • 3 tsp of salt

Preparation

  1. Mix Ginger, Garlic & Jeera (cumin) powder with little bit water

  2. Fry the onion in the ghee (until golden)

  3. Add all the whole spices and fry a little bit

  4. Add all the other spices then cook it little bit

  5. Add pressured Lamb with all the water

  6. Cook it until tender

  7. Add rice and cook it until rice starts to stick

  8. Add enough water so it's 1.5 inch higher than rice

  9. Add salt

  10. Bring it to boil

  11. Put the heat down and simmer until water is same level as the rice

  12. Cover the pot and steam it for 20 mins

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