lamb biryani

Delicious Lamb Biryani – Mutton Biryani

Delicious Lamb BiryaniYes, we are visiting India again! I can’t stop making Indian dishes. Whenever I think of coming up with a new recipe, Indian dishes pop up in front of my eyes, and to be honest, I love Indian food, hence today I’ll be sharing a Delicious Lamb Biryani.

Delicious lamb biryani

Delicious Lamb BiryaniIf you browse the internet, you’ll probably find 20+ different versions of Biryani, and they will look different too. There are many states in India, and each one proudly created its own version of this amazing delight.

Delicious Lamb BiryaniIn this recipe, I’ll be using a pressure cooker, which I use to have a hate love relationship with, but everything is cool now and we are friends. Having a pressure cooker will cut your cooking time in half, so I do recommend that you have one, unless you’re uncomfortable or afraid to use it (like how I used to be.)

You can of course cook the lamb in a regular pan, but will have to cook it on medium heat for about one and half to two hours.

lamb biryani This Delicious Lamb Biryani version is what I usually cook, since it’s not loaded with raisins and fried nuts, it’s pretty plain and simple.

lamb biryani Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hash tag #munatycooking. I would love to see your creation.
As for my recipe, here you go!

Delicious Lamb Biryani
 
Prep time
Cook time
Total time
 
This Delicious Lamb Biryani is one of my favorite Biryanis since it’s not loaded with raisins and nuts, pretty plain and simple.
Recipe type: Main Meal
Cuisine: Indian
Serves: 3
Ingredients
  • *For lamb marinade:
  • 190 gm lamb with bone
  • 2 teaspoon salt
  • 1 ½ teaspoon cumin powder
  • ½ teaspoon cinnamon powder
  • ½ teaspoon cardamom powder
  • ¼ teaspoon clove powder
  • ¼ teaspoon red chili powder
  • 1 dry red chili
  • 2 teaspoon anise seeds
  • ¼ teaspoon black pepper powder
  • 2 black cardamom
  • ½ teaspoon turmeric powder
  • ¼ cup yogurt
  • Juice of one lime
  • 1 star anise
  • 2 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • *For the rice :
  • 1 ½ cup basmati rice (washed and soaked)
  • 1 ½ tablespoon salt
  • 3 whole green cardamom
  • 3 whole cloves
  • ½ teaspoon caraway seed
  • 3 inch cinnamon stick
  • 2 teaspoon oil
  • 7 - 8 cups water to boil the rice
  • *Caramelizing the onion:
  • 1 large onion
  • 2 tablespoon butter
  • 1 tablespoon oil
  • ¼ cup water
  • ½ teaspoon turmeric powder
Instructions
  1. *For the lamb:
  2. Marinate the lamb in all marinade ingredients, mix well, cover, and keep aside for 30 minutes to an hour.
  3. Transfer the lamb with the marinade to a pressure cooker. Cook for 15 minutes, there will be water from the lamb and yogurt, the water released should cover the lamb, if it didn't then add enough water to almost cover the lamb.
  4. Cover the pressure cooker, and let it cook on high heat until you hear the first whistle. Reduce the heat to medium or number 3, let it cook for 20 minutes. Do not open the pressure cooker until all the steam is released.
  5. (You can cook the lamb in a pan. Cover and cook on medium heat for one and half to two hours. Keep checking and stirring occasionally and add water if needed.)
  6. *For the rice:
  7. Wash the rice and soak for 30 minutes.
  8. In a pan, add water and rice spices, let it come to a boil.
  9. Add the rice, and let it boil for 9 minutes. Drain immediately.
  10. *For the caramelized onion:
  11. Fry the onion in the butter and olive oil, until it is brown in color. When brown add the water and let it boil until half the water is evaporated, add the turmeric. Yurn off heat and keep aside.
  12. *Assembling the Biryani:
  13. Add ¼ of the rice to the bottom of a pan, add the lamb with around ¼ cup from the sauce.
  14. Add half the caramelized onion on top of the lamb.
  15. Add the rest of the rice on top of the lamb, add the rest of caramelized onion on the rice.
  16. Cover the pan tightly, and let it cook on lowest heat for 15 minutes.
  17. Turn off heat. After 10 minutes and by using a large spoon gently mix the rice and the lamb.
  18. Serve hot.

 

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