lamb biryani

Adapted from many sources but mostly from 600 Curries by Raghavan Lyer

Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side.

Indian Lamb Biryani Recipe

leg of lamb, fat

MARINADE INGREDIENTS

garlic cloves, roughly chopped (about 3 tablespoons)

salt

black pepper

SOAKING THE RICE Ingredients:

basmati rice (Indian is best)

CURRY SAUCE Ingredients

olive oil

tomato sauce

cayenne pepper

paprika (sweet, not hot)

turmeric

garam masala

PRE-COOKING THE RICE

ghee

cumin seeds

cardamom pods

bay leaves

cinnamon

peeled,

(heaping) of saffron threads

CUCUMBER RIATA

yogurt

cucumber,

mint leaves (plus some for garnish, if you like)

garlic clove, pressed

cumin seeds, toasted

MARINATE THE LAMB

Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away &#8211; expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)

RINSE and SOAK the RICE

Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.

START THE SAUCE

While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized &#8211; about 15 minutes. Regulate the heat so they don&#8217;t burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet &#8211; keep it out to brown the lamb)

Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.

BROWN THE LAMB

In the pot you used for the onions, heat 2 tablespoons of oil over medium high heat. Add half the lamb with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Once the second batch of lamb is browned, return the other lamb and the onions back to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from the heat.

PRECOOK THE RICE

While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting &#8211; about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its color and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered &#8211; until all the water has evaporated. Remove from the heat.

ASSEMBLE THE BIRYANI for baking

Preheat the oven to 350ºF. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes. Serve with cucumber raita (see below)

CUCUMBER RAITA

Combine all the ingredients. Cover and refrigerate until needed.

*Note: The bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.

Hello 
This recipe looks awesome and looking forward to making it next week. Quick question, can I cook all the components the day before and then bake it the day after?

Made this last night because I was craving Indian food but we are a family of 7 and ordering out is too expensive. I followed the whole recipe and it was a huge hit! Thanks so much for sharing!

I live in a country where lamb is killed very young, so the meat this recipe called for was a stretch. So I made it out of the top 3inches of the leg and all the backbone and ribs, cutting off as much fat as possible, I used the entire recipe and put the browned off meat and sauce in a slow cooker for 5 hours, then pulled the bones out of the meat and sauce and then followed everything else. This was a thing if beauty!! The taste was sublime because of the extra flavour from the bones. I figured  that this dish was originally designed to use the scrap bits and did that only to find it was a whole different beast - enjoy!!

Perfect recipe,, came out superb! One question....can I substitute curds in place of tomatoes?

Hello! Just made this and it was really delicious! So yummy that my husband wants me to repeat it next week.

We just want to double the rice from 2 cups to 4 cups. Shall i double the ingredients for cooking the precooking the eice as well?
And i have no more cardamom left and its out of stock in the store, what can be a substitute for it?
Google says ground cinammon which i have. Is that ok? I dont want to cook tediously and then  not recreate the delicious one i made (thanks to ur recipe).

Thanks

Instant Pot Kacchi Lamb Dum Biryani. Tender morsels of lamb, marinated and cooked at the same time as the rice to create this otherwise painstaking dish. Authentic taste with half the work!

Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani

lamb

Full-Fat Greek Yogurt

Onion (minced)

Cilantro (chopped)

Mint (chopped)

Ginger (minced)

Garlic (minced)

Garam Masala

Kosher Salt

Turmeric

Cayenne Pepper ((adjust

Cardamom

Cinnamon

Cloves

Serrano peppers (minced (adjust to taste))

Water

cilantro

Onion (thinly sliced)

If you follow the order in which I list steps, this will come together efficiently. So first rinse the rice and set it aside. This rinse will allow the rice to soften a bit and absorb some water.

Into a bowl, pour all the ingredients for the marinade, along with the lamb.

Let the lamb marinate for 30 minutes, while the rice rests. This is a good time to get the onions for the garnish together.&nbsp;

Turn your oven to broil. Line a baking pan with foil.

Thinly slice your onions and break apart the slices with your fingers. Lay these on the foil covered pan, add salt and the oil, and mix well.

Broil these onions for about 15 minutes stirring only once or twice. Traditionally this is done in a pan on the stove, but it's quite a painstaking process. This method is largely hands-off and works well.&nbsp;

By this time, your lamb has probably marinated and you're ready to put it all together.

In the inner liner of your instant pot, spread the marinated lamb, yogurt and spice mixture to cover the bottom.

Carefully spread the rice all over the meat in a uniform layer.

Pour in the 1 cup of water and gently push down the rice until it's submerged under water. Do not mix the lamb and the rice together.

Cook at High Pressure for 6 minutes and allow it to fully release pressure naturally. This part is important, here is where we are approximating the "dum" (steam cooking) part of the Dum Biryani.&nbsp;

Open and garnish with 1/2 cup chopped cilantro and the browned onions.&nbsp;

Chicken biryani recipe is one of the best &amp; easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

Best and Easy Chicken Biryani Recipe | How to Make Biryani

Basmati rice

Salt

Chicken thighs

tsp Turmeric powder

tsp Red chile powder

lemon

Onions, chopped lengthwise

Garlic

Ginger,

Tomatoes, diced

strands Coriander leaves or cilantro

Mint leaves

tbsp Oil

Cinnamon stick (Dalchini)

Cardamom pods (Elaichi)

Cloves (Lavang)

Bay leaf (Tej Patta)

tsp Cumin seeds (Jeera)

Biryani

Butter

Pre-soak rice

Wash and soak the rice in water for 15 minutes.

Partially cook the rice

In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

Cooking Rice

Marinate chicken

In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

Chicken Marination

Saute spices

In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Cook chicken

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 

Cook vegetables

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Add partially cooked rice

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Cook on low flame.

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash 1/4 cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

Making of Chicken Biryani

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653067740/xygsnwzk0zy2hjs8iahx.mp4

This chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

BEST & EASY CHICKEN BIRYANI RECIPE | HOW TO MAKE BIRYANI

This fragrant and flavorful Indian dish is perfect for a special occasion or a cozy night in. The combination of aromatic spices, tender lamb, and fluffy rice creates a delicious and comforting meal.

Lamb Biryani Recipe by Tasty

basmati rice

white onion, chopped, plus 2 thinly sliced, divided

almonds, divided

garlic, chopped

ginger, 1 inch (2 cm) peeled and coarsely chopped

vegetable oil

golden raisin

½ lb boneless lamb shoulder,

saffron thread

milk

cinnamon stick, 1 inch (2 cm)

cloves

black peppercorn

½ teaspoon cardamom seeds, removed from pods

coriander seeds

nutmeg

½ lemon, juiced

unsalted butter,

eggs, hard boiled, peeled and halved, for garnish

cilantro, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Soak the rice in 2 cups (480 ml) of water for about 2 hours.

Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.

Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.

Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.

Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.

Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.

Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.

Add the saffron threads to a small bowl with the milk and set aside.

Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.

In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.

Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).

In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.

Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.

Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.

Remove the biriyani from the oven and set aside for at least 15 minutes.

Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.

https://vid.tasty.co/output/105798/landscape_480/1534551907

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