Simple Lamb Biryani Recipe

Simple and Authentic Mutton/Lamb Biryani. Ingredients Below. Hi Guys, today we’re making an authentic but simple biryani - meat and rice layered in a pot. A hearty dish that everyone loves. Use lamb or mutton for this recipe.
Ingredients
Grind Fresh or substitute packaged Biryani Masala
5 cardamom pods
1.5 inch cinnamon stick
1 tbsp coriander seeds
½ tsp black peppercorns
8 cloves
1 tsp fennel seeds
½ star anise (small piece)

To Cook Lamb
vegetable oil 5 tbsp or more
1 large yellow onion sliced and then cut in half
1 tbsp ginger
1.5 tbsp garlic
2.2 lb/1kg lamb or mutton
¾ tsp ground turmeric
1 tsp ground red chili powder
Salt to taste - about 1 tsp
1 cup whole milk yogurt
Hot water if needed

2 cups basmati rice washed and drained, soaked in 3 cups water 30 mins
6 cups water to cook rice
1 tsp salt
1 tsp ghee
1 tsp lemon juice
Optional spices - 1 bay leaf 5 cardamom 4 cloves 1 inch cinnamon

Soak 1/2 tsp saffron threads in ¼ c hot water - Optional
1 tbsp ghee
Coriander leaves chopped

Crispy Onions - Optional
2 large yellow onions sliced extra thin sautéed in enough ghee and oil to be crispy
¼ tsp salt

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For the spices, you can use a store bought mix. I’m using coriander, cinnamon, cloves, cardamom, fennel seeds, star anise and black peppercorns. I put them in a coffee grinder and it takes just 20 seconds to make a fragrant spice mix. For the meat, a bit over 2 lbs or 1 kg of lamb or mutton. I’m using boneless lamb cut into 1.5 inch pieces. Mutton is fine, it will just take longer to cook. To cook the lamb, we’ll need a large yellow onion sliced, 1 tbsp grated ginger and 1.5 tbsp grated garlic. 1 cup of plain whole milk yogurt, ghee and coriander leaves. To get the classic yellow color, ½ tsp saffron threads soaked in ¼ cup hot water. These are 2 large yellow onions sliced very thin to make crispy onions. You can still make this simple biryani without the saffron and crispy onions.
Heat up a pot and add oil. The sliced onions, a little salt. Cook until golden brown. Add the grated ginger and garlic. Stir and cook just for a minute. Then add the meat, ground spices, salt, mix really well and cook for 5 minutes stirring once.
Add ground turmeric and red chili powder. Stir and cook for 5 more minutes.
Whisk the yogurt smooth and add some of it to the lamb. Stir well and add some more. Stir and add the rest. Cook this for 5 minutes. Then cover the pot and cook until tender. While the lamb is cooking, make the crispy onions. Heat up a wide pan and add ghee. You can use a combination of oil and ghee to fry the onions. Add the onions, a little salt. Cook stirring often until they are golden brown. This will take about 25 minutes. It’ll be done before the lamb is cooked so you save time. Drain the onions and set aside on a plate. Check the lamb in between and add hot water ½ cup at a time if you need to. Since I’m using boneless lamb, I didn’t need to add any water. About 15 minutes before the lamb is cooked, make the rice. Heat up about 6 cups water with whole spices like cardamom, cloves, cinnamon and bay leaves. When the water is at a full boil, add 1 tsp salt, 1 tsp ghee and the drained rice. I also add 1 tsp lemon juice. Stir well and bring up to a boil. Now it’s at a full boil, cook for 5 to 7 minutes. The rice should be half cooked. Drain the rice. The saffron has been soaking and look at that gorgeous yellow orange color. To layer the dish, use a heavy bottomed pot with a tight lid. I’m using an enameled cast iron pot. Put half the meat on the bottom of the pot. Then half the rice. The rest of the meat and the rice. Spread it out evenly. Make a few deep holes with the handle of a wooden spoon. Pour the saffron liquid in the holes. The saffron threads can go on top. Sprinkle 1 tbsp ghee all over. Cover and cook on very low heat for approximately 15 minutes until the rice is tender. Sprinkle the crispy onions all over and the fresh chopped cilantro leaves. Put your spoon all the way to the bottom and see the yellow and white rice, soft meat, crispy onions and cilantro. The meat is tender and delicious. I hope you like this recipe and give it a try. Subscribe and I’ll see you next time. Thanks for watching!