اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Simple Lamb Biryani

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5 from 2 votes
This lamb biryani recipe has pop of colours combined with layers of flavours to make this dish a true showstopper. Each mouthful will be guaranteed to have succulent and tender pieces of lamb or mutton with the flavourful and spicy grains of rice that will make your tastebuds burst with joy
Simple Lamb Biryani

Simple Lamb Biryani

Make this classic lamb biryani recipe for all your guests and they will not stop wanting more. Each mouthful will be guaranteed to have succulent and tender pieces of lamb or mutton with the flavourful and spicy grains of rice that will make your tastebuds burst with joy.
5 from 2 votes
Sadia Halimah Aziz
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 585kcal

Ingredients

Rice

  • 500 g Rice
  • 1 tsp Salt

Lamb Masala

  • 1 kg Lamb
  • 2 L Water
  • 100 ml Oil
  • 1 tbsp Salt
  • 5 tbsp Biryani Masala homemade or store-bought
  • 2 Onions finely sliced
  • 3 Tomatoes chopped
  • 5 Garlic Cloves minced
  • 1- inch Ginger crushed
  • Fried Onions optional
  • Coriander optional

Instructions

  • In a bowl wash the rice until the water runs clear then leave it to soak it in cold water for at least 30 minutes
  • In a large pot heat up the oil on medium heat until hot then add the finely sliced onions with the salt and cook for 4-6 minutes until lightly browned
  • Add the garlic cloves and ginger then cook for 1-2 minutes until fragrant
  • Add the chopped tomatoes and cook for 3-4 minutes until softened
  • Add the biryani masala and cook for 3-4 minutes until the masala is cooked
  • Add the lamb or mutton into the pan and sear the meat on high heat for 5-6 minutes until the pinkness is almost gone
  • Add the water then bring to a boil and cover then cook on medium heat for 1 hour – 1 hour 30 minutes
  • Once most of the water has gone from the lamb masala and the lamb is almost cooked through remove the lid and cook for 5 minutes until any excess water has gone
  • When the lamb masala is almost finished in another pot bring a large pot of salted water to a boil then add the soaked rice and allow to simmer for 10-12 minutes until the rice is almost cooked (see note 2)
  • Once the lamb masala is finished layer the rice at the bottom of a pan then top with fried onions, coriander, lamb masala and repeat
  • Once layered cover the pot with a tea towel and then the lid before cook on low heat to finish cooking the rice off – this is known as the dum method of cooking
  • Remove the lid and tea towel and gently mix the pot without breaking the rice grains and spreading the masala thorough the mixture
  • Serve with a side of raita and your simple lamb biryani is ready!

Nutrition

Calories: 585kcal
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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