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Lamb Biryani Recipe
Learn how to make authentic lamb biryani recipe with this quick and easy guide. Discover how to cook restaurant-style biryani at home using fragrant spices, tender lamb, and perfectly steamed basmati rice for an unforgettable meal.
Prep
Cook
Serve
Kcal
- 500g bone-in lamb leg or shoulder, cut into 4cm pieces
- 300g basmati rice
- 2 medium onions, thinly sliced
- 150g natural yoghurt
- 3 tbsp vegetable oil or ghee
- 2 tbsp biryani masala paste (or ginger-garlic paste with garam masala)
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- Large pinch of saffron strands, soaked in 3 tbsp warm milk
- Handful of fresh mint leaves
- Handful of fresh coriander leaves
- 2 green chillies, slit lengthways
- 1 tsp salt, plus extra for rice water
- Crispy fried onions, to garnish
Step 1
Rinse the basmati rice under cold running water until the water runs clear, about 5-6 washes. Then soak the rice in a bowl of cold water for at least 30 minutes — this is crucial for long, separate grains. While the rice soaks, soak the saffron strands in 3 tablespoons of warm milk.Step 2
In a large bowl, combine the lamb pieces with the yoghurt, biryani masala paste, turmeric, chilli powder, cumin, and 1 teaspoon of salt. Mix well so every piece is coated. Cover and leave to marinate for at least 30 minutes at room temperature, or ideally 2-4 hours in the fridge for deeper flavour.Step 3
Heat the oil or ghee in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they turn deep golden brown and caramelised. Remove half the fried onions and set them aside on kitchen paper for garnishing later.Step 4
Add the marinated lamb to the pot with the remaining onions. Add the cardamom pods, cloves, cinnamon stick, bay leaves, and slit green chillies. Cook over a high heat for 5 minutes, stirring to seal the meat on all sides. Then reduce heat to medium-low, cover, and cook for 25-30 minutes until the lamb is almost tender and the sauce has thickened. Stir occasionally to prevent sticking.Step 5
While the lamb cooks, bring a large pot of heavily salted water to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for exactly 5 minutes — the rice should be about 70% cooked (still firm in the centre when you bite a grain). Drain immediately and set aside.Step 6
Scatter half the fresh mint and coriander over the lamb in the pot. Spread the par-cooked rice in an even layer on top. Drizzle the saffron milk over the rice in lines so you get beautiful golden streaks. Scatter the remaining mint and coriander on top.Step 7
Seal the pot tightly — place a sheet of aluminium foil over the top, then press the lid down firmly. Cook on the lowest possible heat for 25-30 minutes. The steam trapped inside will finish cooking the rice and lamb together, infusing every grain with flavour. Do not open the lid during this time.Step 8
Remove from heat and let it rest, still sealed, for 5 minutes. Then gently open and use a large spoon to carefully fold the layers together from bottom to top, mixing the lamb through the rice without breaking the grains. Serve on a large platter, garnished with the reserved crispy fried onions and extra fresh coriander.
What ingredients are used in Lamb Biryani from Dishoom?
Key ingredients include 800g lamb, basmati rice, Greek yogurt, onions, ghee, aromatic spices like cardamom and cinnamon, saffron, fresh herbs, and nuts. The marinade uses ginger, garlic, and warming spices for authentic flavour.
How to cook Lamb Biryani from Dishoom at home?
Learn how to cook Lamb Biryani from Dishoom by marinating lamb in spiced yogurt, layering it with partially cooked basmati rice, caramelised onions, and herbs, then slow-cooking with saffron milk for tender meat and perfectly aromatic rice.
What's the best cut of lamb for making authentic biryani?
Lamb shoulder is ideal for biryani as it becomes incredibly tender during slow cooking and absorbs spices beautifully. Lamb leg also works well. Both cuts should be cut into 5cm chunks for even cooking and optimal texture.
How long should you marinate lamb for the most flavourful biryani?
Marinate lamb for at least 2 hours, though overnight marination yields the most tender and flavourful results. The yogurt and spices need time to penetrate the meat, breaking down fibres and infusing deep flavours.
What's the perfect rice cooking technique for fluffy biryani?
Cook basmati rice to only 70% doneness (6-8 minutes) before layering, as it finishes cooking during the final steaming process. This prevents mushy rice whilst ensuring each grain remains separate and perfectly textured.