Lamb Biryani

Slow-braised lamb shoulder layered with fragrant basmati rice, crispy onions, fresh herbs, and saffron milk, cooked using the traditional dum method.

Ingredients

Fried onions

• 3 large red onions, thinly sliced
• Peanut oil, for shallow frying

Lamb marinade

• 1.5kg lamb shoulder, bone-in, cut into large pieces
• 5 tbsp yoghurt
• 1 tsp Kashmiri chilli powder
• ½ tsp ground turmeric
• 1.5 tsp garam masala
• 3 tsp ginger paste
• 1 tsp garlic paste
• Juice of 1 lemon
• 2 green chillies
• 2 cinnamon sticks
• 14 green cardamom pods
• 2 tsp cumin seeds
• 6 cloves
• Salt, to taste
• 1 bunch mint
• 1 bunch coriander

Rice

• 500g aged basmati rice
• 4 green cardamom pods
• 1 green chilli
• 1 cinnamon stick
• 4 cloves
• 1 tsp cumin seeds
• Salt, to taste

Saffron milk

• 60ml (¼ cup) whole milk, warmed
• 1 large pinch saffron threads

Method

Fried onions

1. Heat 2–3cm of peanut oil in a wide pan over medium heat. Fry onions in batches, stirring regularly, until deep golden brown, 15–20 minutes per batch. Drain on paper towel and set aside.

Marinate the lamb

2. Combine yoghurt, Kashmiri chilli, turmeric, garam masala, ginger paste, garlic paste, lemon juice, green chillies, cinnamon, cardamom, cumin, cloves, salt, mint, coriander, and one-third of the fried onions in a large bowl. Add the lamb and mix well to coat. Marinate for at least 4 hours, or up to 24 hours in the fridge.

Slow cook the lamb

3. Preheat oven to 160°C (140°C fan).
4. Transfer the marinated lamb and all its marinade to a heavy-bottomed Dutch oven or oven-safe pot. Add 125ml (½ cup) water, stir to combine, and cover tightly with a lid or foil.
5. Cook in the oven for 2.5–3 hours until the lamb is very tender and falling off the bone. Check occasionally and add a splash of water if it looks dry. Remove from the oven and allow to cool slightly.

Prepare the rice

6. Rinse the rice twice, then soak in cold water for 40 minutes. Drain.
7. Steep saffron threads in the warmed milk and set aside.
8. Bring a large pot of well-salted water to the boil with the cardamom, chilli, cinnamon, cloves, and cumin. Add the drained rice and cook for 4–6 minutes until the grains are firm with a slight bite (70% cooked). Drain immediately.

Assemble and dum cook

9. Spoon half the slow-cooked lamb and its braising juices into a wide, heavy-bottomed pot. Layer half the parboiled rice over the lamb, then add the remaining lamb, a handful of crispy onions, and fresh mint and coriander.
10. Top with the remaining rice, more crispy onions, and herbs. Drizzle the saffron milk evenly over the top.
11. Place a clean tea towel over the pot, then seal tightly with the lid. Cook on medium-high for 10 minutes, then reduce to low and cook for 30 minutes.
12. Remove from heat and rest, undisturbed, for 20 minutes before serving.

Nutrition (per serving, approximate)

Notes

• Lamb shoulder gives the best flavour — it becomes meltingly tender after slow cooking. Bone-in adds more flavour to the braising juices.
• Stovetop alternative: cook the covered pot on the lowest heat for 1.5–2 hours, checking regularly.
• Use aged basmati rice — it holds its shape better and gives a drier finish.
• Parboil the rice to exactly 70% doneness; it finishes cooking during the dum stage.
• Keeps refrigerated for up to 3 days.
• Source: https://www.andy-cooks.com/blogs/recipes/chicken-biryani (adapted for lamb)

Tags: #recipe #lamb #indian #main #slowcook #mealprep