Lamb Biryani Recipe
Make Lamb Biryani Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices
Other Ingredients
Method
Preparation of Rice
- 1
Rinse and Soak Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- 2
Cook Rice
In a large pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook until the rice is 70% cooked, about 5-7 minutes. Drain and set aside.
Cooking the Lamb
- 3
Sauté Onions
In a large heavy-bottomed pot, heat 4 tablespoons of cooking oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.
- 4
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and sauté for 2-3 minutes until fragrant.
- 5
Cook Lamb
Add the lamb pieces to the pot and sear until browned on all sides.
- 6
Add Spices and Tomato
Stir in the chopped tomato, biryani masala, turmeric powder, red chili powder, cinnamon stick, cardamom pods, cloves, bay leaf, and salt to taste. Cook for another 5 minutes.
- 7
Final Assembly
- 8
Layer Rice and Lamb
In the same pot with the cooked lamb, layer half of the partially cooked rice, followed by the lamb mixture, and then top with the remaining rice.
- 9
Add Herbs
Sprinkle the chopped cilantro and mint leaves on top of the final rice layer.
- 10
Steaming the Biryani
Cover the pot with a tight-fitting lid and cook on very low heat for about 25-30 minutes to allow the flavors to meld and the rice to fully cook.