Lamb Biriyani Recipe with Step-by-Step Instructions

To make lamb biriyani, you will need the following ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2 tablespoons ghee or oil
• 2 cloves
• 2 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• salt to taste

For the Lamb:

• 2 lbs boneless lamb, cut into small pieces
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• salt to taste
• 2 tablespoons ghee or oil

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For the Garnish:

• 2 cups fried onions
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1/4 cup fried cashews
• 2 lemons, cut into wedges
• 1/2 cup raisins

Instructions to make Lamb Biriyani:

1. Rinse the rice several times and soak it in water for 30 minutes.
2. In a large pan, heat ghee or oil and add the cloves, cardamom, cinnamon, and bay leaf. Cook for a minute until fragrant.
3. Add the drained rice, 4 cups of water, and salt. Bring to a boil, then reduce the heat to low, cover and simmer until the rice is cooked and the water is absorbed (about 20 minutes).
4. In a separate pan, heat 2 tablespoons of ghee or oil and sauté the onions until golden.
5. Add the ginger-garlic paste and cook for another minute.
6. Add the tomatoes, turmeric, chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
7. Add the lamb pieces and cook until they are browned on all sides. Cover and cook until the lamb is tender (about 30-40 minutes).
8. To assemble the biriyani, layer half of the cooked rice in a large ovenproof dish. Spread half of the lamb mixture over the rice, and then sprinkle half of the fried onions, mint leaves, coriander leaves, cashews, and raisins on top.
9. Repeat the layering process with the remaining rice, lamb mixture, and garnishes.
10. Cover the dish with foil and bake in a preheated 350°F oven for 20-25 minutes or until the flavors have melded together. Serve hot with lemon wedges.

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