Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice, two outstanding dishes combined into one - perfect for a family gathering or a dinner party. Serve with cooling cucumber raita to complement biryani's warm curry flavors.
Biryani is a crown jewel of Indian cuisine - a heavenly one-pot rice dish with layers of meat, fish, chicken or vegetables, amazing spices and irresistible curry flavors.
When my husband and I lived in London for two years, we had a great local Indian restaurant to satisfy our Biryani cravings but ultimately I wanted (needed!) to learn how to master this masterpiece of a dish at home.
Developing this Indian Lamb Biryani recipe was a labor of love. It took a lot of research and experimentation to get it just right and it's one of my proudest achievements as a recipe developer. I can't wait for you to try it!
Journey To The Perfect Homemade Biryani:
It all started when I was invited by a friend to take a cooking class and I got to choose the dish we cooked. I picked biryani. We learned to make a quick biryani with boneless chicken and precooked rice. It was fun to prepare, very tasty, and left me hungry for more.
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.
This dish is definitely not in the "quick and easy" genre of recipes, but it's SO worth the effort.
While there are several steps to achieving an excellent biryani, this recipe is carefully crafted with easy to follow, step by step instructions so that any level of cook can create restaurant-style Biryani at home. Plus we have a new video in the recipe card below, so you can also watch how to make it.
Here's what I love about this Lamb Biryani Recipe:
- Magnificent Spices - it's a joy to prepare this dish, building the layers of flavor using both ground and whole spices. From ground paprika, turmeric and garam masala to whole cinnamon sticks, saffron threads and cardamom pods, when you cook with all of these beautiful spices, it's easy to see why this dish is so incredibly flavorful.
- Heavenly aromas - Throughout the cooking process, the house fills up with the most incredible aromas, a teaser for the deliciousness to come.
- Foolproof perfection: This lamb biryani recipe uses the "Pakki" or "cooked" method, which offers exceptional control over the final dish. You will pre-cook the fragrant saffron rice and flavorful lamb curry separately, ensuring each element reaches perfect texture and doneness before you layer the two together for baking. This method is ideal for both novice and experienced cooks, as it minimizes the risk of undercooked rice or overcooked meat.
- Great for dinner parties - An exquisite, elegant meal in one pot that you can prepare ahead of time.
How to make Indian Lamb Biryani
Follow these 5 simple steps for the perfect lamb biryani, with fall-apart tender lamb in rich flavorful tomato curry with fluffy saffron rice.
Step 1 - Marinate the Lamb: roughly chop fresh ginger and garlic and then puree it in a food processor. Toss the cubes of lamb with ginger-garlic paste and marinate in the fridge for at least a half hour and up to twenty-four hours.
Step 2 - (While the lamb is marinating) Rinse and Soak the Rice. Put rice into a fine mesh colander and immerse the colander in a bowl of water. Swish the rice around to release excess starch and then lift the colander and pour off the cloudy water. Repeat this process several times and then cover the rice with water and leave it to soak for an hour, to soften.
Rinsing and soaking the rice are both important steps for perfect biryani. Rinsing removes excess starch, preventing the rice from becoming sticky and clumping together. Soaking softens the grains, ensuring they cook evenly, and avoids any unwanted hard bits in your final dish.
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Step 3 - (While the rice is soaking) Make the Lamb Curry: Sauté onions until tender and caramelized. Add them to a large heavy pot or Dutch oven. Next sauté the marinated lamb until it's browned on all sides and then add it to the pot with the onions.
Heat tomato sauce and spices in the same pan you used to brown the lamb, stirring to release any stuck browned bits of meat into the sauce. Pour the sauce into the pot with the lamb and onions, and simmer until tender, about 35 minutes.
Step 4 - While the lamb curry is simmering, Prepare the Saffron Rice. Measure out the saffron and gather the whole spices together in a small bowl.
In a saucepan, toast the whole spices in ghee or butter - cumin seeds, cardamom pods, bay leaves and cinnamon sticks - until fragrant.
Add the saffron threads, rice and water. Simmer the rice, uncovered, for just a few minutes, to par-cook it.
Step 5 - Layer and bake. Start by spreading half the lamb curry in the bottom of a casserole pan. Add a half of the par-cooked rice on top. Repeat the two layers. Then cover the casserole with heavy foil and bake.
Saffron in Biryani
Biryani has a long list of wonderful spices but one ingredient truly elevates it to new heights is saffron.
Saffron is an aromatic spice that consists of the delicate stigmas of a saffron crocus flower. It's a very popular spice in Indian cuisine and a key component of Indian lamb biryani.
In this dish, saffron gives the rice its beautiful yellow-orange color and infuses it with that unique and exotic 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 a whole lamb biryani.
This lamb biryani recipe is packed with deep and exciting flavors and a good amount of heat. It's definitely dinner-party worthy!
What to serve with biryani
Raita is the traditional accompaniment for biryani. Cooling, creamy, cucumber-mint raita is the perfect complement the richness and heat of this dish. Your palate will thank you!
If you enjoy cooking Indian food at home, here are a few other great recipes to try:
- Chicken Ruby
- Indian Chicken Biryani
- Saag Aloo: Indian Spinach and Potatoes
- Chicken Tikka Masala
- White Chicken Korma
If you try this Indian lamb biryani recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Indian Lamb Biryani Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6-8 1x
Description
Adapted from many sources but mostly from 600 Curries by Raghavan Lyer
A sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side. (See the video below)
Ingredients
- 1 batch Cucumber Raita (can be made 3 hours ahead and chilled)
LAMB MARINADE:
- 5 tablespoons roughly chopped ginger root (5-inch by 2-inch piece or so)
- 3 tablespoons roughly chopped garlic (6-7 large garlic cloves)
- ½ teaspoon kosher salt
- A few grinds of fresh ground black pepper
- 2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
RICE:
- 2 cups basmati rice (Indian is best)
LAMB CURRY:
- 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
- 3 tablespoons olive oil
- 2 medium red or yellow onions, peeled, halved and thinly sliced
SAFFRON 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) saffron threads (about 1 gram or .04 ounces)
- 2 teaspoons kosher salt
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Instructions
- Make 1 batch Cucumber Raita per this recipe
MARINATE LAMB:
- Pulse ginger and garlic in a food processor a couple of times. Scrape down the sides. Add 3-4 tablespoons water and pulse until you get a paste, scraping down sides as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides).
- Marinate lamb - toss lamb, garlic-ginger paste, salt and pepper in a bowl. Cover and refrigerate for a half hour or so (more is fine).
RINSE AND SOAK RICE:
- Put rice in a fine mesh colander and put the colander into a large bowl. Cover rice with cold water. Swish rice around for a few seconds, lift the colander 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 leave for an hour, to soften, then drain.
MAKE THE LAMB CURRY:
- While the lamb is marinating and the rice is soaking, combine tomato sauce, cayenne, paprika, salt, turmeric and garam masala in a small bowl and set aside.
- Heat 3 tablespoons oil over medium heat in a large heavy Dutch oven or other oven-ready pot with a cover. Add onions and cook, stirring occasionally, until nicely browned and caramelized, about 15 minutes. Season with a pinch of salt and a few grinds of pepper, transfer to a large bowl and set aside.
- Add 2 tablespoons oil to the pot and turn the heat to medium-high. Add half the lamb with its garlic-ginger coating and cook for 5 minutes or so, tossing occasionally, until the pieces are browned on all sides. Transfer browned lamb to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Return the reserved lamb and the onions to the pot. Pour in the sauce mixture and stir, scraping the bottom of the pot with a wooden spoon to release the stuck browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is tender. Remove from heat.
MAKE THE SAFFRON RICE:
- Make the saffron rice while lamb curry is simmering - Heat 2 tablespoons ghee or butter in a medium sized saucepan. Add spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle and you can smell the cumin toasting, about 30 seconds. Add onion and cook, stirring frequently, 3-4 minutes, until starting to brown. Add saffron by rubbing it between your fingers and letting the bits fall into the pot. Cook, stirring, for about 30 seconds, until the saffron releases its color and aroma.
- Add 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 5-6 minutes, uncovered, until all the water has evaporated. Remove from heat. Rice will be partially cooked.
ASSEMBLE BIRYANI AND BAKE:
- 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 with the lid or with a double layer of foil. Bake for 35-40 minutes until heated through.
- Serve Biryani with cucumber raita and note that 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.
Notes
- Using a separate pot for sautéing: This recipe calls for cooking the lamb curry in the same pot used to sauté the lamb and onions while the video below demonstrates using a separate cast iron skillet for the sautéing step. I've used both methods with great success. The one pot method minimizes cleanup. The skillet, with its shallower sides, offers slightly better browning of the meat, since less steam is trapped. Choose the method that best suits your preference.
- If you want to prepare this biryani ahead of time, you can assemble the casserole up to a day in advance. Keep it in the fridge, tightly covered, and either bring it to room temperature before baking or add 5-10 minutes onto the baking time.
- Covering the casserole with pastry: Traditional Indian lamb biryani uses a sheet of pastry to cover the casserole pan. If you would like to use this method, you'll need to thaw a sheet of frozen puff pastry and roll it out on a floured surface until it's two inches wider and longer than your casserole. Drape it over the casserole and press it securely around the outside edges, making sure it's well-sealed. Bake, as per the directions above. When you serve the biryani you can add a bit of the pastry to each plate.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Main Course - Dinner
- Method: stove top, oven
- Cuisine: Indian
This recipe was first published on Panning The Globe on October 3, 2014. The recipe and post have been refreshed and updated with more pertinent information and new photos. The recipe has been improved with clearer directions and a recipe video has been added so you can watch how to make this.
Mary Carpenter
Went down an absolute treat with my 3 boys. I was beaming with pride at the compliments they were giving me. Although the kudos should definitely go to this fabulous recipe!????????????????????????
Lisa
Congrats on getting those compliments from your boys Mary and thank you for mine! I'm so glad you all enjoyed the Biryani!!
Katarina
Absolutely delicious! Have made a batch for freezing at the step prior to adding the rice. Thank you so much!
Katarina
Hi, just wondered is it okay, if I'm making a large batch, to freeze portions prior to incorporating the rice?
Lisa
Hi Katarina - yes, I think it would be fine to freeze the lamb curry portion. I hope you enjoy the Biryani!
Katarina
Absolutely delicious! Have made a batch for freezing at the step prior to adding the rice. Thank you so much!
Ivan
Can yogurt be used in the lamb marinate.....I am told it helps to tenderize the lamb.... if so how much would you suggest?
Molly
Hey, so I used yogurt in the marinade, but I realized my mistake when I went to brown the lamb- the yogurt makes it too wet, and it doesn't brown.
restaurantthatdeliversnearme.website
Thanks for the recipe.
Authry
I just made this last weekend and both me and my husband enjoyed it so much. We were impressed with the beautiful flavour and all the effort was worth it. Will certainly cook this again. Thanks for sharing this beautiful recipe. ????
susan alexander
First time E VER sending a comment re: a recipe!
But I made this for friends last night, and it was so delicious and authentic tasting, I had to tell you!
I will say it took me closer to 3 or 4 hours, because I clean up as I go and because I was in no hurry.
I also wouldn't have minded a little bit more rice.
What I really appreciated was how you wrote it all out so clearly, which isn't always the case, and also how you explained 'while this is cooking, do this,' and 'while that is soaking, do that,' etc. etc. It was great, and it all worked out very well!
Thank you so much for a well-written and yummy recipe!
Reah
Tried this today and it turned out really good. Thanks for sharing this recipe ????
Lisa
I'm so glad you enjoyed! Thanks for letting me know 🙂
Siobhán
Best biryani recipe I have tried yet!!! Delicious! Thank you!
ella
hi! i’m 17 and i’ve made this dish for my family twice and they loved it- it’s now my dad’s favorite food. thank you for sharing your recipe!!
Lisa
Wow, Ella, your parents are so lucky to have a daughter who cooks for them! You are quite an accomplished cook for your age. Thank you so much for your rating and comment. I'm thrilled to hear that you and your family enjoyed the Biryani! 🙂
Chris
Your dish is amazing! Wanted to add, we made the riata as close as possible, did not have fresh mint substituted contents of 2 peppermint teabags lol was pleasantly surprised that it tasted like lebanese kibbeh, totally different food but there it was, thanks for sharing
Lane
I just made this recipe. Mine came out very wet with a lot of tomato sauce. Did I misread something, or is it supposed to be pretty wet like a curry?
Aria
Hello! Just made this and it was really delicious! So yummy that my husband wants me to repeat it next week.
We just want to double the rice from 2 cups to 4 cups. Shall i double the ingredients for cooking the precooking the eice as well?
And i have no more cardamom left and its out of stock in the store, what can be a substitute for it?
Google says ground cinammon which i have. Is that ok? I dont want to cook tediously and then not recreate the delicious one i made (thanks to ur recipe).
Thanks
Lisa
So glad you enjoyed Aria!If you want to double the amount of rice, I do suggest that you double the whole rice part of the recipe except you don't need to double the bay leaves - 2 should be fine. As for what to use in place of cardamom, I like the idea of using part cinnamon and part cloves. In place of the 8 cardamom pods (if you're doubling the recipe) use 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. It will alter the flavors a bit, but I bet it will be delicious. If you don't have ground cloves, use ground nutmeg or allspice.
Chatterjee
Perfect recipe,, came out superb! One question....can I substitute curds in place of tomatoes?
Lisa
Cheese curds?
Elizabeth
I live in a country where lamb is killed very young, so the meat this recipe called for was a stretch. So I made it out of the top 3inches of the leg and all the backbone and ribs, cutting off as much fat as possible, I used the entire recipe and put the browned off meat and sauce in a slow cooker for 5 hours, then pulled the bones out of the meat and sauce and then followed everything else. This was a thing if beauty!! The taste was sublime because of the extra flavour from the bones. I figured that this dish was originally designed to use the scrap bits and did that only to find it was a whole different beast - enjoy!!
j
hi. do you have the recipe for garam masala? i have spices here with me and wondering if i can just used them instead of buying. thanks!
Erin Z
Made this last night because I was craving Indian food but we are a family of 7 and ordering out is too expensive. I followed the whole recipe and it was a huge hit! Thanks so much for sharing!