Lamb (Mutton) Biryani Recipe

Lamb Biriyani! 

A magical dish that everyone should have atleast once in their life. A staple in many homes and brought out on special occasions. 

Ingredients: 

Fried Onions:

1. 4 onions thinly sliced
2. Oil

Biryani Masala (optional…read below):

1. 2 tsp caraway seeds
2. 3-4 1inch mace
3. 1.5 inch Cinnamon
4. 5-6 black cardamom
5. 2tbs Coriander Seeds
6. 1/2 grated nutmeg
7. 4-5 kashmiri red chilis 
8. 1.5 tsp cloves
9. 1 tsp cumin seeds
10. 1 tbsp black pepper corn
11. 2 tbs green cardamom
12. 7-8 bay leaves
13. 1/2 tsp turmeric powder
14. Pinch of salt
15. 3/4 tbsp kasuri methi

Optional: Instead of making your own Biryani Masala, just buy Shan Biryani Mix! Save you a bunch of time at the grocery store.

Lamb Marinade

1. 2 lb bone in lamb loin chops
2. 1 cup yogurt
3. 1.5 tbs biryani masla
4. 2 tbs coriander powder
5. 2 tbs Kashmiri chili powder
6. 1/2 tsp turmeric
7. 6 cloves garlic - smashed into a paste
8. 1/2 inch ginger - smashed into a paste
9. 3 thai chili pepper - smashed into a paste
10. 2 handful of crushed fried onions
11. 3 tbs melted butter/ghee
12. 1 juice of a whole lime
13. 3/4 cup coriander leaves
14. Salt

Spices for Rice

1. 3-4 Bay Leaves
2. 2 star anise
3. 1/2 tsp cloves
4. 1/2 tsp cardamom
5. Salt
6. 1 tbs oil
7. 2 cups basmati rice

Cooking Ingredients

1. 2 small onions
2. 3 garlic
3. 1/4 inch ginger
4. 1/2 tsp coriander (optional)
5. 1/2 tsp biriyani masala (optional) 
6. 2 tbs yogurt

Layering Ingredients

1. Fried onions from before 
2. Corriandor/Cilantro roughly chopped 
3. 3-4 tbs melted ghee 
4. Saffron Milk

Method: 

Fried Onions 

1. Slice 4 purple onions thinly in the half moon directions
2. Fry in oil on a a medium heat until golden brown and set aside 

Biryani Masala

1. Toast all ingredients except salt, turmeric, and kasuri methi a low flame until fragrant. 
2. Add to a grinder with salt, turmeric, and kasuri methi and grind till powder like consistency.

Note: making a biriyani masala is optional. If you want to save some time, buy Shan Biriyani Mix. 

Lamb Marinade

1. In a mortare and pestle, smash together garlic, gigner, and pepper to create garlic, gigner, pepper paste. 
2. Add all ingredients included to th garlic, gigner, pepper paste into a bowl and mix and let is sit in the fridge to marinade for at least 30 minutes up to 24 hours. 

Rice

1. Wash basmati rice until liquid runs clear and then soak water in room temp water for 1 hour.
2. Get a large pot and bring water to a boil. 
3. Add in all the spices for rice ingredients into the boiling water. 
4. Add in rice and cook till about 70-80% done. It should have a little bite to it. 
5. Drain, remove all spice ingredients from the rice, and set aside to cool. 

 

Cooking

1. In a mortar and pestle, smash together garlic and ginger.
2. Turn flame to medium head and add in a touch of oil.
3. Cook down onions till dark golden. About 20 minutes. 
4. Add in garlic-ginger paste and saute for 2 minutes. 
5. Add in coriander and biryani mix (optional) for more spice. 
6. Add in marinated lamb and cook down. Add in 1-2 tbs of yogurt if need to create more curry/gravy texture. 
7. When cooking, use a lid to steam and bring out the moisture. 
8. When about 90% cooked, turn the flame to as low as possible and start layering. It should be a thicker gravy consistency and not dry. Just like a thicker curry. 
9. Check lamb for salt at this step. 
10. Add in some fried onions and corriandor on top of the lamb. 
11. The next layer is rice, melted ghee, saffron milk, fried onions, and a small amount of coriander. 
12. CLose the lid and cook for 15 minutes. 
13. Shut off the flame and let it sit for about 20 minutes so all the flavors get intertwined. 
14. Crack it open and dig in!