Ingredients and Weight:
- Basmati Rice - 500g
- Lamb Shoulder or Leg - 1kg
- Onion - 2 large (250g)
- Ginger-Garlic Paste - 3 tbsp
- Yogurt - 2 cups
- Garam Masala - 2 tbsp
- Turmeric Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1 tsp
- Cumin Seeds - 1 tsp
- Cinnamon Stick - 1
- Bay Leaves - 2
- Cardamom Pods - 4
- Cloves - 4
- Saffron Strands - 1 tsp
- Milk - ¼ cup
- Cashews - 50g
- Raisins - 50g
- Ghee or Clarified Butter - 100g
- Salt to taste
Preparation Time:
- 30 minutes (excluding marinating time)
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Marinate the lamb: Cut the lamb into 2-inch cubes. In a large bowl, combine the lamb, yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, coriander powder, cumin seeds, cinnamon, bay leaves, cardamom, and cloves. Mix well and refrigerate for at least 3 hours, or overnight.
- Soak the rice: Rinse the basmati rice several times until the water runs clear. Soak the rice in cold water for 30 minutes.
- Sauté the aromatics: Heat the ghee in a large pot over medium heat. Add the onions and sauté until golden brown.
- Add the lamb: Add the marinated lamb and sauté until browned on all sides.
- Add spices and liquids: Stir in the remaining garam masala, turmeric, red chili powder, and salt. Add 1 cup of water and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the lamb is tender.
- Cook the rice: Drain the rice and add it to the lamb mixture. Stir to combine. Add 2 cups of water and salt to taste. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Add saffron and nuts: Mix the saffron strands with the milk and add it to the biryani. Sprinkle with cashews and raisins.
- Steam: Cover the pot and steam the biryani for 15 minutes, or until the nuts and raisins are plumped.
Nutritional Information:
Serving size: 1 cup (200g)
- Calories: 420
- Fat: 15g
- Protein: 20g
- Carbohydrates: 60g
- Dietary Fiber: 2g
Dish Characteristics:
- Aromatic and flavorful
- Tender and juicy lamb
- Fragrant basmati rice
- Rich and savory
- Perfect for special occasions
User Comments:
- "Absolutely delicious! The lamb was so tender and the rice was perfectly cooked. The flavors were amazing."
- "I loved the combination of spices and the saffron added a beautiful color and flavor."
- "This biryani was so easy to make and it turned out perfectly. I'm definitely making it again!"
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- Allow the lamb to marinate for as long as possible to enhance tenderness.
- If you don't have ghee, you can substitute unsalted butter.
- Adjust the spiciness level to your preference by adding more or less red chili powder.
- Serve the biryani with raita or chutney for a complete meal.
