Lamb Biryani
Fragrant basmati rice layered with spiced lamb in a one-pot braise. Aromatic, deeply savory, and utterly satisfying—a streamlined version of the Indian classic.
- Total time
- 50 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, cut into 1.5-inch chunks
- 1.5 cups basmati rice
- 3 medium onions, thinly sliced
- ½ cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani spice blend (cumin, coriander, cinnamon, cloves, cardamom, bay leaf)
- 3 tbsp ghee or vegetable oil
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, ~2 minutes.
- 2
Mix yogurt, ginger-garlic paste, biryani spice blend, 1 tsp salt, and 0.5 tsp black pepper in a large bowl.
- 3
Add lamb chunks to yogurt mixture. Toss until coated. Let marinate while you prep onions.
- 4
Heat 2 tbsp ghee in a large heavy pot over medium-high. Fry half the onions until deep golden, ~8 minutes.
- 5
Transfer fried onions to a plate. Keep 1 tbsp in the pot.
- 6
Add marinated lamb to the pot. Cook over medium-high, stirring occasionally, until lamb is browned on edges, ~6 minutes. Do not overcrowd—it should sear, not steam.
- 7
Add rinsed rice to the pot. Stir constantly for 1 minute until rice is coated and fragrant.
- 8
Pour 2.5 cups water into the pot. Scrape the bottom to loosen browned bits. Add 1.5 tsp salt.
- 9
Bring to a boil, then reduce heat to low. Cover tightly with foil, then lid. Cook 18 minutes until rice is tender and liquid is absorbed.
- 10
Remove from heat. Let rest covered for 5 minutes.
- 11
Fluff rice gently with a fork, folding in reserved fried onions and remaining 1 tbsp ghee.
- 12
Serve hot in bowls, garnished with remaining raw onion slices.
Tools you’ll need
- large heavy pot (6-quart) with tight-fitting lid
- foil
- large mixing bowl
- fork
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
