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February 11, 2009

Lamb Biriyani

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Last Updated: 11-2-2009
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Lamb chopped

- 1 kg

Ground coriander

- 1 1/2 tbs

Ground paprika

- 1 tsp

Grounded cumin seeds

- 1/4 tsp

Powdered aniseeds, turmeric, cinnamon, cardamom, clove ( each )

- 1/4 tsp
Crushed garlic - 2 cloves

Grated fresh ginger

- 2 tsp

Fresh lime juice

- 1 tsp


- 3 tbs

Finely chopped big onions

- 4

Ground Almonds

- 3 tbs
Plain Yoghurt - 6 tbs
Rice Preparation :    

Washed and drained long grain rice

- 4 cups


- 3 tbs

Finely sliced onions

- 2

Crushed garlic

- 1 clove
Water                                     - - 6 cups

Grounded turmeric, cinnamon, cardamom, clove 


1/4 tsp each

Bay leaf

- 2 strangs

Evaporated milk

- 4 tbs
Salt - to taste
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Lamb Preparation

                Excess fat is removed from the lamb is placed in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to lamb and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire.

            In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Now add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the lamb dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

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