Lamb Biriyani

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Enjoy this succulent lamb recipe on a weekend or cook this for your guests and they will just love you!

Spice powder – I always try to make a fresh spice powder biriyani. If you don’t have the time you can buy biriyani masala / garam masala. You can stock this spice powder for other recipes too. Dry roast the following ingredients and blend them to a fine powder.

Ingredients For the spice powder
3 tsp fennel seeds
2 cinnamon sticks
5-6 Cloves
7-8 cardamom pods
a pinch of nutmeg
3 bay leaves
3 to 4 Star anise
1/2 tsp fennel seeds (Soumf)


  • 500g Good quality fresh lamb
  • 1 ½ cup Basmati rice
  • 1/2cup plain yoghurt
  • 3tbsp ginger and garlic paste
  • 1tsp turmeric powder
  • 2tsp red chilli powder
  • 2tsp spice powder
  • 1 cup fried onions
  • 1cup chopped coriander and mint leaves
  • Juice of half a lemon
  • 1 large onion thinly sliced
  • 1tsp shahi jeera
  • 1 tomato chopped
  • Salt to taste
  • Ghee/ clarified butter – 3-5 tbsp
  • Oil as required


Step 1

Marinate the lamb for an hour or 30 minutes with yoghurt, ginger and garlic paste (preferably home made) ,turmeric powder , Red chilli powder,Spice powder,Chopped coriander and mint leaves,Fried onions, juice of half a lemon and salt to taste.

Step 2

Soak the basmati rice in plain water 30 to 40 minutes before cooking.

Step 3

: Post marination, you need to cook the lamb. In a heavy bottomed vessel, pour vegetable oil and clarified butter (Ghee). Once hot, add the shahi jeera, sliced onions and sauté it for a minute. You can add the spice powder again (2tsp) to release some flavour. Now add the marinated lamb and chopped tomato and cook until tender. You can close the lid and cook for half an hour keeping the heat to the minimum. If you have a pressure cooker you can cook it even faster. Once cooked, you can set it aside.

Step 4

Bring water to boil by adding whole spices to flavour the rice. Whole spices to boil the rice: 1 tsp fennel seeds ( Soumf), Star anise – 3, Cinnamon- half, Cardamom (4- crushed), Cloves (6), Maze leaves (just little), Nutmeg ( just a pinch) Do not forget to add salt. The rice will taste bland if not. Drain the soaked rice and add it to the boiling water. It may take only few minutes to cook the rice. Cook the rice partially – until done 70%.

Step 5

Drain the cooked rice completely and spread it on a big plate ( I prefer to use a perforated ladle to scoop out the cooked rice directly and add it to the meat) Now layer the rice on the cooked lamb. Between each rice layers, you can add fried onions. Cook it on dum for 30 to 40 minutes.