Name: Lamb Biryani Recipe
Prep time: 20 min
Cook time: 3 h
Total time: PT-492348H11M59S
Cuisine: Indian
Ingredients: 4 green finger chiles (or serrano chiles), stems removed; 8 garlic cloves, peeled; 1 (4-inch) piece fresh ginger, peeled; 2 medium yellow onions, peeled and quartered; 2 Roma tomatoes, quartered; 1 cup full-fat yogurt; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon Kashmiri chile powder, plus more as needed; 1/2 teaspoon ground turmeric; 2 teaspoons kosher salt, plus more as needed; 2 1/2 to 3 pounds lamb chops (or boneless or bone-in lamb shoulder pieces); 3 (1/2-inch) Indian cinnamon sticks, or 1 large cinnamon stick; 12 whole black peppercorns; 6 cloves; 6 green cardamom pods; 1 tablespoon garam masala; 1 cup neutral oil, such as grapeseed or canola; 2 yellow onions, thinly sliced; 1/2 teaspoon kosher salt; Kosher salt, to taste; 3 cups basmati rice; 6 tablespoons whole milk; 1/2 teaspoon saffron threads; 2 cups mixed fresh cilantro and mint leaves; 6 tablespoons unsalted butter, sliced

Jump to Recipe

Introduction

Lamb Biryani is a fragrant, flavorful Indian rice dish layered with tender marinated lamb, aromatic spices, and fried onions. This recipe offers a rich and satisfying meal perfect for special occasions or cozy dinners. With its vibrant mix of herbs and spices, biryani brings a taste of tradition to your table.

A round black pot filled with layers of white and golden brown basmati rice, topped with crispy, dark brown fried onions scattered unevenly over the surface. A silver spoon rests inside the pot, partially scooping the rice. To the top left, a white plate holds a portion of rice with crispy fried onions, showing a mix of white and golden crispy pieces. The scene is set on a white marbled texture with an orange lid and a white cloth with green leaf patterns beside the pot, showing a warm, inviting meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 green finger chiles (or serrano chiles), stems removed
8 garlic cloves, peeled
1 (4-inch) piece fresh ginger, peeled
2 medium yellow onions, peeled and quartered
2 Roma tomatoes, quartered
1 cup full-fat yogurt
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon Kashmiri chile powder, plus more as needed
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
2 1/2 to 3 pounds lamb chops (or boneless or bone-in lamb shoulder pieces)
3 (1/2-inch) Indian cinnamon sticks, or 1 large cinnamon stick
12 whole black peppercorns
6 cloves
6 green cardamom pods
1 tablespoon garam masala
1 cup neutral oil, such as grapeseed or canola
2 yellow onions, thinly sliced
1/2 teaspoon kosher salt
Kosher salt (for rice water)
3 cups basmati rice
6 tablespoons whole milk
1/2 teaspoon saffron threads
2 cups mixed fresh cilantro and mint leaves
6 tablespoons unsalted butter, sliced

Instructions

Step 1: Prepare the lamb marinade by finely chopping the finger chiles, garlic, and ginger in a food processor. Add the onions and tomatoes and process until smooth. Transfer to a large bowl. Stir in the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric, and salt. Add the lamb and toss to coat. Cover and refrigerate overnight.
Step 2: Heat oil in a Dutch oven over medium heat. Add the thinly sliced onions and salt, sautéing until browned and crispy, about 25–30 minutes. Drain the fried onions on paper towels and separate them by hand to prevent clumping. Set aside.
Step 3: Add cinnamon sticks, peppercorns, cloves, and cardamom pods to the hot oil left in the pot and fry until fragrant, about 1 minute. Add the marinated lamb, its marinade, and 1 cup of water. Simmer gently for about 2 1/2 hours, stirring occasionally, until the lamb is tender and the sauce thickens. Stir in garam masala and adjust seasoning.
Step 4: Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil, add the basmati rice and cook for 3 minutes. Drain in a colander and rinse with cool water. Set aside.
Step 5: Warm the milk in a small saucepan until steaming. Remove from heat and crumble saffron threads into the milk. Let steep.
Step 6: In a large heavy pot with a lid, layer one-third of the lamb mixture evenly, then one-third of the herb mix, one-third of the rice, drizzle with 2 tablespoons of saffron milk, and sprinkle one-third of the fried onions. Repeat twice more to make three layers. Top with butter slices and cover with foil and the lid.
Step 7: Bake the biryani in the oven for about 1 hour until hot throughout. Let rest for 10 minutes before serving. Reheat covered in the oven or microwave as needed.

Tips & Variations

For milder heat, reduce or omit the chiles according to taste.
Use bone-in lamb shoulder for extra flavor and tenderness.
Soak basmati rice for 30 minutes before cooking to enhance texture.
Substitute whole milk with cream for a richer saffron milk infusion.
Add fried nuts or raisins on top for a sweet contrast and crunch.

Storage

Store leftover Lamb Biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered or in the microwave to preserve moisture and flavors. You can also freeze the biryani for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A round black pot with two brown handles holds a cooked rice dish with golden and dark brown crispy fried onions scattered on top, creating a textured and uneven surface. A silver spoon rests inside the pot, partially buried in the rice, showing white and lightly browned grains underneath. On the left, a white plate with a serving of the same rice dish sits stacked on another white plate. Nearby, a brown lid and a white cloth with green leaf patterns lie on a white marbled textured surface. The lighting highlights the textures of the rice and onions clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this biryani?

Yes, boneless lamb shoulder or leg work well in this recipe. Bone-in cuts add more flavor but may require slightly longer cooking.

Is it necessary to marinate the lamb overnight?

Marinating overnight allows the flavors to deeply penetrate the meat and tenderizes it. If short on time, marinate for at least 4 hours, but overnight yields best results.