Enjoy this easy homemade Lamb Biryani recipe whenever the craving strikes, and particularly for special occasions! Marinated lamb gets cooked to tender perfection and served surrounding flavorful, aromatic rice, caramelized onion, golden raisins, and cashews or almonds for a magical meal.
I alluded to this in my Easy Beef Shawarma post, but I get on these unruly takeout kicks where I become hopelessly devoted to a single dish from a single restaurant until I can’t possibly think about it anymore.
This happened with full force with lamb biryani from a local Indian restaurant. I ordered obsessively, I still can’t get enough.
Well, here I am taking responsibility for my fan girldom by reverse engineering the magical dish so that we can all make it at home and go on a collective adventure together.
Before we get started, I want to be very clear that my approach is not a traditional Indian method for preparing biryani. Instead, I have devised my own recipe using ingredients that anyone can find from any grocery store. This is in no way to disrespect the glory of the classic dish, but simply to celebrate it at home using easy-to-find ingredients.
That said, we have some ingredients to discuss, so let’s get into it.
Lamb Biryani Ingredients:
For the Lamb:
Lamb Stew Meat or Lamb Roast: I use lamb stew meat because it is already chopped in large chunks, ready to be marinated. As seen in my Crock Pot Lamb Curry recipe, I have found the lamb stew meat typically turns out very tender. You can use a lamb roast and chop it into chunks as well. Or, use a leg of lamb or lamb shanks.
Plain Yogurt: Used to tenderize the meat, we marinate the lamb in a seasoned yogurt marinade. I have seen more authentic recipes call for curd or dahi (an Indian-style yogurt). I use nonfat plain Greek yogurt and find it does the trick.
Fresh Ginger: Adds an unmistakable flavor and subtle kick of heat. I often leave the ginger out and still find the dish tastes plenty flavorful. Leave it in if you’re a ginger lover. Swap it out for ginger paste if you have some on hand, or omit it altogether if you aren’t into ginger.
Fresh Garlic: A big beautiful flavor is imparted by fresh garlic.
Biryani Masala or Garam Masala: This spice blend is what gives biryani its signature flavor. If you have a Mediterranean market in your town, you may be able to find biryani seasoning. If not, go with garam masala, which contains many of the same spices.
Many people also add red chili powder, which I leave out for a very mild dish. I find the flavor doesn’t suffer without it.
Ground Turmeric: A slight earthy flavor comes from ground turmeric. This is also how our rice gets its yellow-orange color.
Avocado Oil: A little fat to make it all taste rich.
Fresh Lemon Juice: A little bit goes a long way! Lemon juice brings a lovely tangy flavor, which complements the richness of the dish.
Swap out the fresh lemon juice for lime juice or rice vinegar.
Sea Salt: Season to your personal taste with sea salt.
For the Rice:
Avocado Oil: While we don’t have to brown the rice before cooking it, I find doing so gives it that amazing light and airy texture. We need a quality cooking oil for frying the rice and I employ avocado oil for the job.
Basmati Rice: Our long-grain white rice that serves as the main ingredient in biryani rice. For the best results, rinse the rice thoroughly first and also soak it ahead of time.
Whole Spices: Bay leaf, cloves, cinnamon stick, cardamom pods, and carraway seeds infuse the rice with a warm essence so that we’re injecting flavor in every corner of the dish.
Chicken Broth: Rather than cooking the rice with water, I like cooking it in chicken broth for some added flavor.
For Serving:
Yellow Onion: Caramelized onions adorn Indian biryani recipes to bring that luscious sweet and savory essence. I cook them until they are golden brown but leave some snappiness for some texture.
Golden Raisins: Little pops of sweetness are brought to us by golden raisins. I just love the contrast of the rich meat with the savory rice and sweet raisins.
Sliced Almonds or Cashews: A little nutty crunch breaks up the soft texture of the dish.
Raita: Traditionally, biryani is served with raita, which is a yogurt sauce consisting of yogurt (or curd), fresh vegetables such as cucumber and bell pepper, and fresh herbs. We drizzle it over the biryani to bring creamy tangy flavor. While optional, I find raita to be a wonderful part of the biryani experience.
Optional Additions: Some people like sprinkle fresh coriander leaves, cilantro, or mint over the dish for some herb appeal.
Recipe Customizations:
- Swap the meat: Use beef stew meat instead of lamb. Or, if you aren’t into red meat, go with chicken thighs, shrimp, goat meat, or pork tenderloin.
- Switch up the spices: For a kick of spice, add 1 teaspoon of red chili powder to the lamb meat. If you have star anise, add one to the rice. You can also swap the whole spices for dry spices. Use 1/2 teaspoon of ground cumin, ground coriander, and ground cinnamon.
- Change the cooking method: Check out the FAQ section below the recipe card for slow cooker and Instant Pot instructions.
Now that we’ve covered the basics, let’s make this flavorful mutton biryani!
How to Make Lamb Biryani:
Marinate the Lamb:
In a sealable container, mix together the ingredients for the marinade (Greek yogurt, ginger, garlic, garam masala, chili powder, ground turmeric, avocado oil, lemon juice, and sea salt).
Add in the lamb stew meat and mix until the meat is coated in the yogurt marinade. Seal the container and refrigerate for at least 2 hours, ideally overnight.
Swap out the fresh lemon juice for lime juice or rice vinegar.
Prepare the Rice:
Rinse the rise well, then soak it for 30 minutes. Drain the rice and set it aside to dry off.
Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven.
Transfer the rice, bay leaf, cloves, cinnamon stick, green cardamom pods, and carraway seeds to the pot and sauté, stirring occasionally, until the rice turns opaque, about 5 to 8 minutes. If the rice begins browning up at any point, reduce the heat to medium or medium-low.
Add in the broth and bring everything to a full boil. Immediately reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until all of the liquid has been absorbed but the rice is still al dente. Remove the pot from the heat and fluff rice with a fork. Set aside until ready to use.
Cook the Lamb:
Heat one tablespoon of avocado oil in a large pot over medium-high heat and allow it to heat up for a few minutes.
Transfer the lamb to the pot (including the marinade) and allow it to brown undisturbed for 3 minutes. Give it a good stir and continue cooking, stirring every 2 to 3 minutes, until the lamb is cooked to your liking.
Cook lamb to an internal temperature of 145 degrees F for medium-rare or 160 degrees F for medium.
Transfer the cooked rice into the pot with the lamb and mix well.
Assemble the Biryani:
Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onion and sauté, stirring occasionally, until they have turned golden brown and begun to caramelize, about 10 to 15 minutes. Transfer the fried onions to the pot with the rice and the lamb meat and mix well.
Add in the cashews and golden raisins and mix well. Continue cooking on medium heat until everything is warm and well combined. Taste the biryani for flavor and add more sea salt to your personal taste.
Serve as is or with raita and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Tips:
- Cook the onions while the rice is cooking in order to multi-task.
- You can use the same pot or skillet for the lamb as you used for the onions as long as it is large enough to accommodate the rice too.
- Marinate the lamb for several hours at a minimum. This will yield the best flavor and tender texture. I marinate mine for 24 hours before cooking it.
And that’s it!
Everything you need to have a successful lamb biryani experience using ingredients that are easy to find. You’ll love the way the flavorful rice, meat mixture, caramelised onion, golden raisins, and crunchy nuts come together for an unforgettable meal.
If you love cooking Indian cuisine at home like me, also try these gems.
More Takeout Recipes:
- Saag Paneer
- Quick and Easy Chana Saag
- Indian Eggplant Curry
- Crock Pot Chicken Tikka Masala
- Indian Chicken Biryani
Lamb Biryani
Ingredients
For the Lamb
- 1 pound lamb stew meat
- ½ cup plain Greek yogurt
- 1 Tbsp fresh ginger peeled and grated, optional
- 3 cloves garlic minced
- 1 tsp biryani masala or garam masala
- 1 tsp red chili powder
- ¼ tsp ground turmeric
- 1 Tbsp avocado oil
- 1 Tbsp fresh lemon juice
- ¾ tsp sea salt
For the rice:
- 2 Tbsp avocado oil
- 1.5 cups basmati rice soaked and drained
- 1 bay leaf
- 3 whole cloves
- 1 cinnamon stick
- 3 green cardamom pods or ¼ tsp ground cardamom
- ½ tsp caraway seeds*
- 2.5 cups chicken broth
- ½ tsp sea salt to taste
For Mixing in the Biryani
- 2 Tbsp avocado oil
- 1 small yellow onion sliced
- ⅓ cup raw cashews or sliced almonds
- ⅓ cup golden raisins
- Raita optional
Instructions
Marinate the Lamb:
- In a sealable container, mix together the ingredients for the marinade (Greek yogurt, ginger, garlic, garam masala, chili powder, ground turmeric, avocado oil, lemon juice, and sea salt). Add in the lamb stew meat and mix until the meat is coated in the yogurt marinade. Seal the container and refrigerate for at least 2 hours, ideally overnight.
Prepare the Rice:
- Rinse the rise well, then soak it for 30 minutes. Drain the rice and set it aside to dry off.
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Transfer the rice, bay leaf, cloves, cinnamon stick, green cardamom pods, and carraway seeds to the pot and sauté, stirring occasionally, until the rice turns opaque, about 5 to 8 minutes. If the rice begins browning up at any point, reduce the heat to medium or medium-low. Add in the broth and bring everything to a full boil.
- Immediately reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until all of the liquid has been absorbed but the rice is still al dente. Remove the pot from the heat and fluff rice with a fork. Set aside until ready to use.
Cook the Lamb:
- Heat one tablespoon of avocado oil in a large pot over medium-high heat and allow it to heat up for a few minutes.
- Transfer the lamb to the pot (including the marinade) and allow it to brown undisturbed for 3 minutes. Give it a good stir and continue cooking, stirring every 2 to 3 minutes, until the lamb is cooked to your liking. Cook lamb to an internal temperature of 145 degrees F for medium-rare or 160 degrees F for medium.
- Transfer the cooked rice into the pot with the lamb and mix well.
Assemble the Biryani:
- Heat the avocado oil in a large skillet over medium-high heat. Add the sliced onion and sauté, stirring occasionally, until they have turned golden brown and begun to caramelize, about 10 to 15 minutes. Transfer the fried onions to the pot with the rice and the lamb meat and mix well.
- Add in the cashews and golden raisins and mix well. Continue cooking on medium heat until everything is warm and well combined. Taste the biryani for flavor and add more sea salt to your personal taste.
- Serve as is or with raita and enjoy!
Notes
Nutrition
Frequently Asked Questions
Yes! Simply transfer the marinated mutton to your slow cooker along with 1/2 cup of chicken broth or full-fat canned coconut milk. Cook on high heat for 4 hours or low heat for 6 to 7 hours, or until the lamb is very tender.
You can serve the lamb over the rice, or mix all of the juice and the lamb into the rice. I recommend the latter.
The lamb can easily be prepared in the instant pot for a lovely, tender result. To do so, sear the lamb pieces using the sauté function first, then add 2 cups of broth and pressure cook on high pressure for 10 minutes.
The pressure cooker will take 10 minutes or longer to build pressure. Allow the instant pot to naturally release for 30 minutes. Use the quick release valve to release the remaining pressure. Use a slotted spoon to serve the lamb over the cooked rice.
I recommend sticking with cooking the rice in a large saucepan rather than cooking the rice in the pressure cooker, unless you have experience with this cooking rice in a pressure cooker.
Biryani recipes hail from India, or South Asia, and involve basmati rice cooked with aromatic spices and herbs. Some form of protein is often added, including chicken, shrimp, lamb, or goat meat.
You could look at biryani as a different spin on fried rice. If you enjoy Indian food, you must try this classic dish at home!
When preparing the rice and the lamb in pots on the stove top, the total cooking time is about 30 minutes. The lamb can easily be cooked while the rice is cooking, which is the method I choose.
The most time-consuming part about preparing the recipe is marinating the meat. Otherwise, the prep and cooking process are both very straightforward.
