🍛 Lamb biryani

Name: Lamb biryani
Total time: 120 min
Yield: 6
Cuisine: India · Hyderabad and Lucknow
Ingredients: 800 g lamb, bone-in pieces; 400 g basmati rice; 3 onions, thinly sliced; 250 g plain yogurt; 1 tbsp garam masala; 1 tbsp ginger-garlic paste, 1 tsp chili powder, salt; A pinch of saffron in 3 tbsp warm water; 3 tbsp ghee; Fresh mint and coriander

Origin: India · Hyderabad and Lucknow

1080kcal

per serving · 400 g

270kcal

per 100 g

48 gProtein12 g / 100 g

44 gFat11 g / 100 g

116 gCarbs29 g / 100 g

Lamb biryani is a layered dish of long-grain basmati rice and lamb marinated in yogurt and spices, steamed together in a sealed pot. Saffron streaks the rice gold, fried onions add sweetness and ghee gives richness. The result is fluffy, fragrant rice over tender, spiced meat, served from the pot with raita or salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt, ghee

Contains dairybecause of: yogurt, ghee

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

lambbasmati riceonionyogurtsaffrongaram masalaghee

Recipe

6 servings120 min

Ingredients

800 g lamb, bone-in pieces
400 g basmati rice
3 onions, thinly sliced
250 g plain yogurt
1 tbsp garam masala
1 tbsp ginger-garlic paste, 1 tsp chili powder, salt
A pinch of saffron in 3 tbsp warm water
3 tbsp ghee
Fresh mint and coriander

Method

Marinate the lamb with yogurt, garam masala, ginger-garlic paste, chili and salt for at least 1 hour.
Fry the onions in the ghee until deep golden; set half aside.
Add the lamb to the pot and cook covered on low heat for 45–60 minutes until nearly tender.
Meanwhile boil the soaked rice in salted water for 5 minutes until 70% cooked, then drain.
Layer the rice over the lamb, scatter the reserved onions, herbs and saffron water.
Seal the lid tightly and steam on very low heat for 25 minutes. Fluff gently and serve.

How to make it lighter

Use lean lamb and trim visible fat before marinating.
Cut the ghee to 1 tbsp and fry the onions in a non-stick pan.
Serve a smaller rice portion with a large cucumber-and-tomato salad.

History

Biryani developed in the royal kitchens of Mughal-era India, drawing on Persian rice cooking; the word is usually traced to Persian birian, 'fried' or 'roasted'. Distinct regional schools grew up, notably the Hyderabadi and Lucknowi (Awadhi) styles. Today it is a celebratory dish across South Asia and the Gulf.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →