Lamb Biryani Recipe

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Lamb Biryani Recipe - Serves 4

Taste Rating = 6.5 Heat Rating = Medium

Ingredients

750g (1 lb 10 oz) lean lamb, cut into bite-sized pieces
1/2 cup (120ml or 4 fl oz) natural unsweetened yogurt
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) tumeric powder
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) vegetable oil
8 cardamom pods
4 cloves
1 large onion, peeled and finely chopped
3 green chillies with seeds removed and finely chopped
4 garlic cloves, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 1/2 cups (300g or 10 oz) basmati rice, well rinsed
2 cups (500ml or 1 pint) milk

Method

Put the lamb and yogurt in a medium bowl and mix well
Cover the bowl with kitchen film and put in the fridge to marinate for at least 4 hours
Remove the lamb from the yogurt marinade and put into a medium saucepan
Add cold water to cover the lamb
Add the chilli powder, turmeric and salt and mix well
Bring the saucepan to the boil and then reduce the heat and simmer for 20 minutes, stirring now and then
Remove from the heat, remove the lamb from the juice and set aside (keep the juice for later)
Turn on the oven so it preheats to 160C (325F)
Whilst the oven is heating up, heat the oil in a large frying pan over a medium heat
Add the cardamom pods and cloves and stir-fry for 2 minutes
Add the onion, fresh chillies, garlic and ginger and stir-fry for 3 minutes
Add the rice, reduce the heat and stir-fry for 1 minute
Add the milk, 2 cups (500ml or 1 pint) of the liquid from the saucepan (in which the lamb was cooked), bring to the boil, reduce the heat and simmer for 5 minutes, stirring now and then
Put the lamb and the rice mixture into a large casserole and mix well
Cover the casserole and cook in the oven for 30 minutes - check and stir every 10 minutes and add more of the liquid from the saucepan if the biryani gets too dry for the rice to cook (remember that biryani is a dry dish and the rice should not be too wet or stodgy)
Serve hot

Check out a review of this recipe

Recipe submitted by M Akram on 16 April 2008

If you have a different recipe for this dish then submit it here.


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