Lamb Biryani Recipe

Cooking Instructions

1. 1

   Marinate the Lamb

   In a large bowl, combine the lamb pieces, yogurt, ginger-garlic paste, biryani masala, and salt. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator for best results.

2. 2

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

3. 3

   Cook the Lamb

   In a large pot, heat the cooking oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Add the marinated lamb and cook until it is browned on all sides.

4. 4

   Add Tomatoes and Spices

   Stir in the chopped tomato and green chilies. Cook for another 5 minutes until the tomatoes soften. Add the mint and coriander leaves and mix well.

5. 5

   Add Water and Simmer

   Pour in the 4 cups of water and bring to a boil. Reduce the heat, cover, and let it simmer for about 30 minutes until the lamb is tender.

6. 6

   Cook the Rice

   In a separate pot, bring water to a boil and add the soaked and drained rice. Cook until the rice is about 70% done. Drain the rice.

7. 7

   Layer and Cook

   Layer the partially cooked rice over the lamb mixture in the pot. Cover tightly and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

8. 8

   Serve

   Once done, gently fluff the biryani with a fork and serve hot with raita or salad.