6 to 8 Servings
Unleash the rich flavors of our Lamb Biryani spice blend and embark on a gastronomic adventure. Created for enthusiasts of hearty meats, this blend enhances tender lamb with a meticulous combination of traditional spices. Let our precise spice blend be the secret ingredient that transforms your home-cooked lamb biryani into a masterpiece.
- 1.5 cups of Long grain basmati rice
- 2 lb lamb cut into 2 inch cubes
- Spicytude biryani Mix (4 bags)
- Powdered spices to marinate the lamb.
- Whole spices to marinate the lamb.
- Whole spices for rice
- 1 cup of yogurt
- 2 tsp of garlic minced or store-bought paste
- 2 tsp of ginger minced or store-bought paste
- 4 tsp of ghee
- 4 tbsp of any cooking oil
- 2 cups of onion sliced
- ¼ cup of milk to soak saffron
- 1 cup of chopped mint
- 1 cup of chopped cilantro
- 2 thai green chillies slit ( skip for less spicy version)
- 6 tsp Lime juice (juice of 2 freshly squeezed limes)
Pots and Pans
- 1 thick bottomed pot to cook biryani and one big pot to cook rice.
Step 1. Fry Onions
- Fry onions in 2 tbsp of oil over medium high heat until the edges are brown. Drain on a paper towel to absorb excess oil.
Step 2. Marinate Lamb
- In a large bowl, mix together yogurt, the contents of sachet 1. Powdered spices , and sachet 2. Whole spices. Add ginger paste, garlic paste , 2 tsp of ghee and green chillies, mixing well with each addition. Sprinkle 2 tsp of lime juice over the lamb and then add the lamb to the marinade in the bowl. Mix together thoroughly and allow to marinate for a minimum of 30 minutes to an hour, or overnight in the fridge for even more intense flavor.
Step 3. Cook Lamb
- Add 2 tbsp of oil and ½ cup of sliced onions into a heavy bottomed pot and cook over medium heat until the onion is translucent. Add the marinated lamb and cook together for another 15 minutes on medium flame, stirring occasionally.
Step 4. Cook Rice
- Wash the basmati rice two or three times until the water runs clear. Add 1.5 cups of rice, 8 cups of water, contents of sachet 3. whole spices, and salt to the pot and cook on high heat. Once it comes to a boil, reduce the flame to medium and let cook for 5 to 6 minutes until the rice is 70 % cooked. Now pour everything into the colander and drain the water.
Step 5. Soak Saffron
- Heat ¼ cup of milk and add sachet 4. saffron into it. Let soak for a few minutes to release the golden yellow color.
Step 6. Layer the pot with lamb, rice and other ingredients
- Sprinkle some mint, cilantro, lime juice and fried onions on top of the cooked lamb and then add the half cooked rice on top, then sprinkle over the remaining mint, cilantro, lime juice and fried onions. Add saffron milk and the remaining ghee on top. Cover the pot with aluminum foil and then cover it with the lid to prevent the steam from escaping the pot. Cook it on high heat for ten minutes and then put the pot on a wide pan on the stove and cook for another 30 minutes on a medium flame. Turn off the stove and the biryani is ready to serve. Use a fat wide spoon and gently dig deep to get to the lamb to serve. Traditionally this dish is served with a side of raita. Our raita recipe is on the website.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add flavor and they are meant to be separated out and discarded before eating.