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 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!
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.
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.)
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.
This Lamb Biryani recipe is packed with deep and exciting flavors and a good amount of heat. It's definitely dinner-party worthy!
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!
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.
Indian Lamb Biryani Recipe
- Total Time: 2 hours 30 mins
- Yield: 6-8 1x
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
- 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
- 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)
- 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.
- 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)
- 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.
- 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.
- 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.
- 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)
- CUCUMBER RAITA: Combine all the ingredients. Cover and refrigerate until needed.
- *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
Rhonda Hodgetts
I made as per recipe and it was good. Followed Shaoib's suggestions for my second cook and it was brilliant. Definitely no paprika and the addition of yoghurt while reducing quantity of tomato helped. I layered up onions and mint. Amazing. Thanks for a well stepped out recipe.
the instructions were excellent. .
★★★★
Katie O Donovan
Took ages to make but was worth it because it tasted unreal 👌
★★★★★
Lisa
Hi Katie, I totally agree! And I'm so glad you enjoyed!! Thanks for coming back to leave a comment and rating. Much appreciated 🙂
Jon
Most, if not all, biryani I've eaten had cloves in it. Something I can add in?? I just wouldn't know how much. I will add some in and let you know. Maybe 12 cloves is all.
★★★★★
Lisa
Hi Jon, I'd love to know how it works out with cloves added. I bet it will be delicious.
Ayu Husodo
Hi Lisa,
I cooked my first Biryani for dinner today and its was star dish!
I followed your step by step, though I cooked more rice than your recipe, I just adjusted spices measurement -though I skipped Saffron part since Saffron is not easy to find here, and totally forgot to add the cinnamon sticks-; The Lamb Biryani still turn out super yummy. Meant to take a pics and send it to you but my kids were too quickly to finished the whole dish- maybe next time! My kids & hubby said the Biryani was five-star dish that near impossible to have in Indian restaurant around here.
Thank you for sharing your recipe, stay safe & stay healthy!
Xo from Jakarta!
Ash
I was excited making the biryani, I don't cook so I have to follow step by step guide. Unfortunately, the method you have put for x3 is the same method for x2. Which meant, the rice did not get cooked properly. The dish was ruined. Please update your information for bigger portion so that people like me which has no experience in cooking can follow the correct guide
★★
Lisa
Ash I am so sorry this happened to you and so grateful you let me know about it. I have started to restate the amounts in the directions to be more user friendly, but it never occurred to me until now, that if someone doubles or triples the recipe, those amounts that I restate in the directions, won't scale. I just contacted the support team for my recipe plugin to see if they can remove the scaling option. Again, I apologize. This recipe has lots of ingredients and takes time and effort. So upsetting for me to think about and more for you to experience, I'm sure.
Babes
Nice biryani taste & I should know as i have lived in middleast and it's popular dish there ..
★★★★★
Lisa
I'm so happy to have a positive review from someone who knows. Very glad you enjoyed and thank you for coming back to leave a comment.
Diaa
Thank you
Can I use Garlic and ginger paste instead? if yes, what will be quantity?
Lisa
Yes. I'm assuming ginger garlic paste is half ginger and half garlic. The recipe calls for a bit more ginger than garlic- 5 tablespoons of ginger and 3 of garlic, but I think the Biryani will still be delicious if you use 8 tablespoons of ginger garlic paste. I hope you enjoy!
Diaa
8 table spoons is a whole jar?!
Maeve
Diaa 8 tablespoons is only a half cup! Unless it is a small jar 🙂
Noni
Thanks for the recipe! Easy peasy and delicious too!
★★★★★
Caxey Suters
Thank you for sharing your recipe. This is the best Indian dish I’ve ever cooked. First tasted lamb biryani in restaurant and now I’m hooked, hence googled for recipe and found yours with more rating. Didn’t really measure everything, but I used 2 jars of 400gm herbed bolognese tomato sauce and added few dash of broth. I couldn’t stop eating haha! so much for trying to loose weight. Boyfriend said it tasted so much better than in restaurant. This is my new favourite Indian dish.
★★★★★
james
Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in chelmsford
313 Littleton Rd, Chelmsford, MA 01824 Ph : (978) 770-2777
★★★★★
nargis
INDIAN LAMB BIRYANI ! Recipe have their own set of flavor …me this INDIAN LAMB BIRYANI ! Recipe looking nice recipe I will try this thanks for sharing click here
Shoaib
This isn't a biryani.
You need to cook the meat off with yoghurt and more spices than you have mentioned. Until the fats split out of suspension.
Onions should be browned before anything else happens and reserve half of browned onions for layering.
Layer the biryani with rice (only half cooked), fried onions, corriander and mint. Several layers.
Finally, you create a "dum" for the last 20-30 minutes of cooking using atta around the rim to seal everything in.
Try it again; you'll notice the difference.
P.s. please remove the paprika, it doesn't belong here haha.
nargis
Lamb Biryani ! Yummy! Recipe have their own set of flavor …me this Lamb Biryani ! Recipe looking nice recipe I will try this thanks for sharing click here
Nick
Made this last night, is super tasty but has way too much tomato in, almost to the point of being like a pasta dish!
Next time I'll half the pasata and make up the rest of the fluids with chicken stock.
★★★★
Lisa
Hi Nick. I'm so glad you enjoyed despite the fact that you felt there was too much tomato. Thanks for your comment!
Cleo
I tried this recipe for the first time on Sunday and mastered it. It was soooooo delicious. Thank you Lisa. 🙂
Amber Brand
Delicious recipe for a Shabbat! I put on a little Bernard Pretty Purdee and watched the spices swirl. Wonderful.
★★★★★
Lisa
Hi Amber. I'm so glad you enjoyed the Biryani! And it sounds like you had fun cooking, too! Thanks for coming back around to comment.
Camilla
This recipe is wonderful! I didn’t see the note about using passata and used diced tomatoes instead and it was still very tasty. My husband (who I’ve cooked for nearly every night for 12 years) just told me it’s probably the best dish I’ve ever made! This will be on firm rotation in our house
★★★★★
Lisa
Hi Camilla. Wow! You just made my day with your note. I'm absolutely thrilled to hear that you and your husband enjoyed the Biryani so much. Thank you for taking the time to come back and leave a comment.
Blair
Cooked this twice now, after 15 years of trying and failing to cook Indian dishes this is the only one I can get right. It takes a while to cook/prepare but it's perfect for a Sunday evening meal that will make plenty of leftovers for lunches.
For the benefit of other Australians I used 1x 400ml can of tomato puree, I used 2 cans the first time and it was way too saucy.
★★★★★
Lisa
Hi Blair. I'm very glad to hear that your efforts panned out and that you enjoyed the Biryani. I really appreciate that you took the time to come back and leave a review with some helpful info for others.
Henry
I made this for a dinner party, and it was as awesome as everyone says. I didn't substitute anything.
★★★★★
Lisa
I am very happy to hear it! Thank you for coming back to let us know Henry.
Kardila Kardila
Hi
I use the passata as stated in your recipe. But it turned out very sour. Is it meant to be sour?
Cheers
Lisa
It is not meant to be sour. I'm sorry yours turned out that way. Perhaps the canned tomatoes you used were responsible? I should probably specify the brand of tomato sauce I recommend. I generally look for either San Marzano tomatoes or organic tomato sauce. I find those have rich tomato flavors and they aren't very acidic. I'll make a not of that on the recipe. Thank you for your comment and I hope you'll give the recipe another try.