Traditional Free-Range Lamb Biryani

For the Lamb Marinade:

  •  500g L.A. FARMS free-range lamb stew pieces
  • 1 cup plain yogurt
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2-3 green chilies, slit (adjust to taste)
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1/4 cup chopped fresh mint leaves
  • 2 tsp biryani masala (store-bought or homemade)
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt, to taste
  • Juice of 1 lemon

For the Biryani:

  • 2 cups basmati rice
  • 4 cups water (for cooking the rice)
  • 3-4 tbsp ghee or vegetable oil
  • 2-3 whole cloves
  • 2-3 green cardamom pods
  • 1-2 cinnamon sticks
  • 1 bay leaf
  • Additional fried onions (for garnish)
  • Extra coriander and mint for garnish

Instructions:

  1. Marinate the Lamb:

    • In a large bowl, combine the lamb stew pieces with yogurt, sliced onions, garlic, ginger, green chilies, coriander, mint, biryani masala, cumin powder, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the lamb and let it marinate for at least 1 hour (or overnight in the refrigerator for best flavour).

  2. Prepare the Rice:

    • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

  3. Cook the Lamb:

    • In a large pot or pressure cooker, heat ghee or oil over medium heat. Add the whole spices (cloves, cardamom, cinnamon, and bay leaf) and sauté for a minute until fragrant.
    • Add the marinated lamb and cook on medium-high heat for about 10-15 minutes, stirring occasionally until the meat is browned and cooked through. If using a pressure cooker, cook for 2-3 whistles until the lamb is tender.

  4. Layering the Biryani:

    • In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice along with a pinch of salt, and cook until it’s about 70% cooked (the rice should still have a bit of bite to it). Drain the rice.
    • Layer the partially cooked rice over the cooked lamb in the pot. Spread it evenly. You can use the back of a spoon to smooth it out.

  5. Final Cooking:

    • Cover the pot with a lid, ensuring it is sealed tightly. You can place a kitchen towel between the lid and pot to trap steam. Cook on low heat (dum cooking) for about 25-30 minutes. This helps the flavours meld and the rice finish cooking.

  6. Serve:

    • Once done, gently fluff the biryani with a fork, being careful not to break the rice. Garnish with additional fried onions, fresh coriander, and mint leaves.
    • Serve hot with raita (yogurt sauce) or a salad.
Back to blog