Servings: 6 Servings
Lamb Biryani
Tender lamb is swaddled in flavor-packed basmati rice with caramelized onions, golden raisins, and cashews for a little crunch. While this isn't a traditional method for preparing biryani, it results in amazing flavor and is straightforward to make.
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
*Also known as shahi jeera
Nutrition
Serving: 1Serving (of 6), Calories: 548kcal, Carbohydrates: 52g, Protein: 34g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 84mg, Sodium: 403mg, Fiber: 2g, Sugar: 10g