Cook and Scale
Lamb Biryani
6 servings · 120 min total
Aromatic layered basmati rice over slow-braised spiced lamb, steamed with saffron, fried onions, and fresh herbs. The ultimate feast dish.
Ingredients
- 500 g basmati rice
- 900 g leg of lamb, cubed
- 250 g plain yogurt
- 3 onion, thinly sliced
- 6 garlic, crushed
- 30 g fresh ginger, grated
- 2–3 fresh chilli, slit
- 5 tsp ground cardamom, pods bruised
- 4 tsp ground cloves
- 1 tsp ground cinnamon
- 2 bay leaf
- 2 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp chilli powder
- 60 g butter
- 1 pinch saffron
- 1 dl milk, warm
- 4 tbsp fresh cilantro, chopped
- 4 tbsp fresh mint, chopped
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the lamb — Marinate the lamb with yogurt, half the garlic and ginger, chilli, garam masala, cumin, and chilli powder for 1 hour. Soak the rice in cold water.
- 2.
Brown the lamb with spices — Fry the sliced onion in the butter for 15 minutes until deep golden; reserve half. Add the whole spices, remaining garlic and ginger, and the marinated lamb and brown 10 minutes.
- 3.
Braise the lamb until tender — Add a splash of water, cover, and braise the lamb gently for 45 minutes until tender. Meanwhile parboil the drained rice in salted water for 5 minutes and steep the saffron in warm milk.
- 4.
Layer and steam the biryani — Layer the parboiled rice over the lamb, drizzle with saffron milk, and scatter with cilantro, mint, and the reserved onions. Cover tightly and steam on low for 20 minutes, then rest before serving.