Lucknowi Lamb Biryani
Fragrant basmati rice layered with marinated lamb, sealed and steamed until tender. A jewel of Mughal cuisine with warm spices, saffron, and caramelized onions.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, cubed into 1-inch pieces
- ¾ cup yogurt, full-fat
- 2 tbsp ginger-garlic paste
- ¼ cup ghee or clarified butter, divided
- 2 large yellow onions, thinly sliced
- 2 cups basmati rice
- 1 tsp each whole spices (cinnamon stick, bay leaves, cardamom, cloves)
- ¼ tsp saffron threads, soaked in warm milk
- ⅓ cup whole milk
- 1 portion salt and black pepper to taste
Instructions
- 1
Combine lamb, yogurt, and ginger-garlic paste in a bowl. Season with salt and pepper. Cover and marinate 30 minutes.
- 2
Rinse basmati rice under cold water until water runs clear, ~1 minute. Set aside.
- 3
Heat 2 tbsp ghee in a large pot over medium-high. Fry sliced onions until deep golden brown, 8–10 minutes. Reserve half for garnish.
- 4
Return remaining onions to the pot. Add marinated lamb and cook, stirring occasionally, until yogurt reduces and meat is partially cooked, ~12 minutes.
- 5
Boil salted water in a separate large pot. Add rinsed rice and whole spices. Boil 5 minutes until rice is 60% cooked.
- 6
Drain rice and layer evenly over the lamb in the first pot. Drizzle remaining 2 tbsp ghee over rice.
- 7
Pour saffron-soaked milk over the rice. Cover tightly with foil, then place the pot lid on top.
- 8
Reduce heat to low and cook 35–40 minutes. Rice should be fluffy and lamb completely tender.
- 9
Turn off heat and rest, covered, for 5 minutes. Gently fluff with a fork without mixing layers.
- 10
Transfer to a serving platter. Top with reserved fried onions and a pinch of saffron. Serve hot.
Tools you’ll need
- large mixing bowl
- large heavy-bottomed pot (5–6 qt) with tight-fitting lid and foil
- separate large pot for rice
- fine-mesh sieve for rice rinsing
- cooking spoon or spatula
- fork for fluffing
- serving spoon or platter
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