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Home » Recipes » Casserole

Indian Lamb Biryani

October 3, 2014 Updated July 22, 2020 by Lisa Goldfinger 140 Comments This post may contain affiliate links

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indian lamb biryani pin

Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side.

A plate of Indian Lamb Biryani, lamb and rice casserole, with cucumber raita on the side and a large sprig of mint to garnish.

I had a very biryani week. Biryani is an Indian curry and rice casserole that I've been hearing about, thinking about, maybe even dreaming about - for a long time. Finally, this past week, I immersed myself in it. It started when I was invited by a friend to take a cooking class at Whole Foods and I got to choose the dish we cooked. I picked biryani. We learned to make a very tasty, quick biryani with boneless chicken and precooked rice.

After that I came home and pulled every international cookbook and Indian cookbook off my shelves... I scoured the internet....and the cooking began. My (poor? lucky?) family had Biryani for dinner three nights in a row - lamb, chicken, lamb. The lamb biryani was the unanimous winner. This is definitely not of the "quick and easy" genre of recipes, but it's SO worth the effort!

Lamb Curry for Biryani|Panning The Globe

This lamb biryani recipe consists of two distinct dishes - succulent lamb curry and aromatic rice. Each component is delicious in its own right, and then the two are layered together in a casserole and baked.

biryani spices

Saffron is one of the key flavors in Indian Lamb Biryani. It's a beautiful, aromatic spice, that consists of the delicate stigmas of a crocus flower. It's a very popular spice in Indian cuisine.

In this dish, saffron is used to infuse the rice with a beautiful yellow-orange color and that unique and exotic saffron flavor that words can't describe. (Some say it tastes like a combination of honey and straw, but I don't think that description does it justice.)

lamb biryani casserole with tin foil partially pulled back.

Saffron is one of the world's most expensive spices but luckily it only takes a little bit to flavor the whole lamb biryani casserole.

saffron

This Lamb Biryani recipe is packed with deep and exciting flavors and a good amount of heat. It's definitely dinner-party worthy!

Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side.

I think it's important to serve Lamb Biryani with a cooling, creamy, cucumber-mint raita to complement the heat of the dish. Your palate will thank you!

A plate of Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side and a big mint sprig.

Here are a few more delicious Indian Recipes to try:

  • Indian Chicken Biryani
  • Saag Aloo: Indian Spinach and Potatoes
  • Chicken Tikka Masala
  • White Chicken Korma

Here's the Indian Lamb Biryani Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

 

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Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe

Indian Lamb Biryani Recipe


★★★★★

4.8 from 44 reviews

  • Author: Lisa
  • Total Time: 2 hours 30 mins
  • Yield: 6-8 1x
Print Recipe

Description

Adapted from many sources but mostly from 600 Curries by Raghavan Lyer

Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side.


Ingredients

Scale
  • 2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • MARINADE INGREDIENTS for the lamb:
  • 5 tablespoons peeled and roughly chopped fresh ginger root (5-inch by 2 inch piece or something comparable.)
  • 6-7 large garlic cloves, roughly chopped (about 3 tablespoons)
  • ½ teaspoon kosher salt
  • A few grinds of fresh ground black pepper
  • SOAKING THE RICE Ingredients:
  • 2 cups basmati rice (Indian is best)
  • CURRY SAUCE Ingredients
  • 3 tablespoons olive oil
  • 2 medium red or yellow onions, peeled, halved and thinly sliced
  • 2 15-ounce cans tomato sauce
  • ¼ to ¾ teaspoon ground cayenne pepper (depending on how hot you like it)
  • 1 tablespoon paprika (sweet, not hot)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • Ingredients for PRE-COOKING THE RICE
  • 2 tablespoons ghee or butter
  • 2 teaspoons cumin seeds
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 1 red onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons kosher salt
  • CUCUMBER RIATA
  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you're short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

Instructions

  1. MARINATE THE LAMB: Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. RINSE and SOAK the RICE: Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. START THE SAUCE: While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized - about 15 minutes. Regulate the heat so they don't burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet - keep it out to brown the lamb)
  4. Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.
  5. BROWN THE LAMB: In the pot you used for the onions, heat 2 tablespoons of oil over medium high heat. Add half the lamb with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Once the second batch of lamb is browned, return the other lamb and the onions back to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from the heat.
  6. PRECOOK THE RICE: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting - about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its color and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered - until all the water has evaporated. Remove from the heat.
  7. ASSEMBLE THE BIRYANI for baking Preheat the oven to 350ºF. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes. Serve with cucumber raita (see below)
  8. CUCUMBER RAITA: Combine all the ingredients. Cover and refrigerate until needed.
  9. *Note: The bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.
  • Prep Time: 1 hour 30 mins
  • Cook Time: 1 hour
  • Category: Main Course - Dinner
  • Method: stove top, oven
  • Cuisine: Indian

Keywords: Lamb Biryani, Indian Lamb and Rice Casserole

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Asia, Casserole, Entertaining, India, main course, Most Popular Recipes Tagged With: best entertaining recipes, gluten-free, lamb, rice

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. fooddoz.com

    July 17, 2022 at 3:11 pm

    It is a great recipe. Thx

    Reply
    • Lisa

      July 18, 2022 at 7:31 am

      I'm glad you like it!

      Reply
      • Samina

        January 20, 2023 at 4:01 am

        When you say tomato sauce do you mean chopped tomatoes?

      • Lisa Goldfinger

        January 20, 2023 at 8:01 am

        I mean a puree of canned tomatoes, which is sometimes called tomato passata or strained tomatoes.

      • Lisa Goldfinger

        January 21, 2023 at 2:37 pm

        I'm referring to canned pureed tomatoes but you can also use tomato passata or strained tomatoes.

  2. Celeste

    July 07, 2022 at 1:35 pm

    Absolutely delicious! The lamb was tender. The spice level was perfect. My dinner guests were scraping their plates clean. Thanks for such a well written, excellent recipe. It took some time to make this but it was SO worth it. A keeper for sure.

    ★★★★★

    Reply
  3. Steve

    July 07, 2022 at 1:49 am

    Not bad, not awesome like I have had in restaurants.

    1. No Idnian cook would use olive oil instead of ghee to fry the lamb, you are using it for the rice, doesn’t make sense to not use it for the lamd.

    2. The sauce had an overpowering tomato flavor, the spcies were lost in it. And you should have also used coriander.

    ★★★

    Reply
    • Dabyana

      July 29, 2022 at 11:38 pm

      Are you Indian?

      Reply
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