Dum Lamb Biryani

Author: Veena Azmanov

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Calories: 39

Adjust Servings Here: 8 servings

Description

Lamb biryani, famously known as gosht ki biryani or dum biryani, is flavored lamb cooked in layers with rice, golden onions, saffron, and clarified butter or ghee. Today, I will share a recipe that is so easy that you will love to make biryani repeatedly.

Ingredients

2 lbs (1 kg) Lamb
1 lb (500 g) Basmati Rice wash, soak for 30 minutes, drain
1 lb (500 g) Onions
¾ cup Cilantro chopped (divided)
¼ cup Mint leaves
1 cup Mixed nuts almonds, cashews, raisins,
4 tbsp Ghee or Oil divided
2 tbsp Rose water (optional)

Whole spices for rice

6 Cloves
2 Green cardamom
2 Black cardamons
3 Bay leaves
2 Cinnamon sticks
2 pieces Mace (javitri)
1 Star anise
1 tsp Caraway seeds (shahi jeera)

Marinade for lamb

1½ cups (500 ml) Yogurt
3 inch Ginger grated
6 - 8 large Garlic cloves minced
1 tbsp Sweet Paprika
2 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tsp Chilly Powder /Cayenne Powder
1 tsp Garam Masala
½ tsp Turmeric Powder
½ tsp Fennel Powder
2 tbsp Ghee / Oil
4 tbsp Lemon juice 1 large lemon
2 large Bay leaves
½ tsp Pepper
1 tsp Salt to taste
½ cup Chopped cilantro leaves
¼ cup Chopped mint leaves

Saffron

1 tsp Saffron / Zaffron
¼ cup (60 ml) Milk or water

Instructions

Marinate lamb - Place the lamb pieces in a marinade-safe bowl. Season the meat with lemon juice, salt, and pepper. Add the marinade spices, followed by the yogurt. Combine well. Cover and let marinate for an hour or overnight in the fridge. Then, add the caramelized onions and chopped herbs.
2 lbs Lamb, 1½ cups Yogurt , 3 inch Ginger, 6 - 8 large Garlic cloves, 1 tbsp Sweet Paprika, 2 tbsp Coriander Powder, 1 tbsp Cumin Powder, 1 tsp Chilly Powder /Cayenne Powder , 1 tsp Garam Masala, ½ tsp Turmeric Powder, ½ tsp Fennel Powder, 2 tbsp Ghee / Oil, 4 tbsp Lemon juice, ½ tsp Pepper, 1 tsp Salt, ½ cup Chopped cilantro leaves, ¼ cup Chopped mint leaves, 2 large Bay leaves
Saute Onions - In a saute pan, add 2 tbsp cooking oil or ghee and sauté the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Set aside.
1 lb Onions
Saffron - Soak the saffron in the milk and let it steep for 10 minutes - set aside
¼ cup Milk or water, 1 tsp Saffron / Zaffron
Partially boil rice - Add the spices to the pot of water and bring it to a boil. Add the rice and cook until it is cooked to just 70%. It will continue to cook further with the meat.
1 lb Basmati Rice, 6 Cloves, 2 Green cardamom, 2 Black cardamons, 2 Cinnamon sticks, 2 pieces Mace, 1 Star anise, 1 tsp Caraway seeds, 3 Bay leaves
Layer - Spread the lamb into a heavy-bottom pan or Dutch oven in an even layer. Next, spread half the rice over the lamb. Sprinkle the remaining herbs, onions, and toasted nuts over the rice. Drizzle half the saffron milk and rose water. Top with the remaining rice. Sprinkle the remaining herbs, onions, nuts, saffron, and rose water. Dot ghee all over the top of the rice.
¾ cup Cilantro chopped , ¼ cup Mint leaves, 4 tbsp Ghee or Oil , 2 tbsp Rose water
Seal - Cover the pot with a lid and seal it well. I use aluminum foil around the rim of the pan to ensure the dum (steam) stays in.
Cook the Biryani - Place the biryani on medium heat and cook for 15 minutes. Then lower the heat and cook on low heat for another 25 to 30 minutes.
Rest - When the cooking time is done. Don't open the pot just yet - let the residue heat and tenderize the lamb some more for 10 to 15 minutes.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen