Quick Lamb Biryani
Fragrant basmati rice layered with tender spiced lamb in a simplified one-pot method. Ready in under an hour with authentic biryani flavor.
- Total time
- 55 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, boneless
- 2 cups basmati rice
- 2 whole onions, large
- 3 tbsp ginger-garlic paste
- ¾ cup yogurt, plain
- 2 tbsp biryani spice blend (cumin, coriander, cardamom, cinnamon, cloves)
- 4 tbsp ghee or butter
Instructions
- 1
Cut the lamb shoulder into 1.5-inch cubes, cutting with the grain running lengthwise through each piece so the meat stays tender when cooked.
- 2
Slice each onion lengthwise from root to tip, then crosswise into thin half-rings about 1/8 inch thick, separating the rings as you go.
- 3
Rinse the basmati rice under cold running water in a fine-mesh strainer, swirling with your hand until the water runs mostly clear, about 2 minutes.
- 4
In a large bowl, stir the yogurt, ginger-garlic paste, biryani spice blend, and 1 teaspoon each of salt and pepper until uniform.
- 5
Add the lamb cubes to the yogurt marinade and stir until every piece is coated; let sit at room temperature for 10 minutes.
- 6
Heat 2 tablespoons of ghee in a large heavy-bottomed pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 7
Add half the onion slices and stir constantly until the edges turn golden brown and smell sweet, about 3 minutes, then transfer to a plate.
- 8
Pour the marinated lamb and all its yogurt coating into the pot and stir constantly over medium-high heat for 4 minutes until the yogurt starts to bubble.
- 9
Reduce heat to medium-low, cover the pot, and cook for 20 minutes, stirring once at the 10-minute mark, until the lamb is tender.
- 10
Bring a separate pot of 4 cups water to a boil over high heat, add the rinsed rice and 1 teaspoon of salt, and boil uncovered for 5 minutes.
- 11
Drain the rice in a fine-mesh strainer, shaking gently to remove excess water but do not rinse.
- 12
Spread the half-cooked rice evenly over the lamb in the pot, then dot the surface with the remaining 2 tablespoons of ghee.
- 13
Scatter the reserved fried onions and remaining raw onion slices across the top in an even layer.
- 14
Cover the pot tightly with aluminum foil, then place the lid on top to seal in steam, and cook over medium-low heat for 12 minutes.
- 15
Turn off the heat, keep the lid and foil in place, and let the biryani rest undisturbed for 5 minutes so the rice finishes cooking in the residual steam.
- 16
Remove the lid and foil carefully, then gently fluff the rice and lamb with a fork, folding from the bottom of the pot upward.
Tools you’ll need
- large heavy-bottomed pot with lid (at least 4-quart capacity)
- separate large pot for boiling rice
- fine-mesh strainer
- large mixing bowl
- wooden spoon
- rubber spatula or fork for fluffing
- aluminum foil
- measuring cups and spoons
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