Cooking Lucid
Lamb Biryani
Hyderabadi-style lamb biryani with tender mutton, aromatic basmati rice, and fried onions — layered and dum-cooked for a celebration-worthy one-pot feast.
Prep 45 min
Cook 1h 30m
Total 2h 15m
Serves 8
Ingredients
Step 1 — Marinate lamb
- 2 lbs bone-in lamb (cut into pieces)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tbsp biryani masala
- 1 tsp salt
- Juice of 1 lemon
- 3 tbsp fried onions (birista)
- 2 tbsp mint and cilantro (chopped)
Step 2 — Par-cook rice
- 3 cups basmati rice (soaked 30 minutes)
- 8 cups water
- 2 bay leaves
- 6 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 1 tsp salt
- Pinch of saffron in ¼ cup warm milk
Step 3 — Layer and serve
- 4 tbsp ghee
- Fried onions
- Fresh mint and cilantro
- Raita and mirchi ka salan (to serve)
Instructions
- 1
Marinate lamb
Combine lamb with yogurt, ginger-garlic paste, spices, salt, lemon juice, fried onions, and herbs. Marinate at least 2 hours.
- 2
Cook components
Cook marinated lamb with ½ cup water until 80% tender, about 35–40 minutes. Separately, boil rice with whole spices until 70% cooked. Drain.
- 3
Dum cook and serve
Layer lamb gravy, rice, fried onions, herbs, saffron milk, and ghee in a heavy pot. Seal with foil and lid. Cook on lowest heat 30 minutes. Rest 10 minutes. Serve with raita and mirchi ka salan.
Nutrition per serving: 560 cal · 34g protein · 56g carbs · 22g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
