Lamb/Mutton Biryani
Biryani’s are very versatile and delicious dishes. This delightful lamb biryani uses earthy whole spices and chillis to create a deep, complex flavours with a spicy end-note.
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) lamb or mutton, cut into cubes
  • 500 g (1 lb) basmati rice
  • 3 large onions, thinly sliced
  • 4 tsp garlic & ginger paste
  • 2 green chillies, cut into segments
  • 125 ml (4 fl oz) plain yoghurt
  • 1 large tomato, chopped
  • ½ cup fresh coriander
  • ¼ cup fresh mint
  • 3 tbsp Ghee or vegetable oil
  • Orange or red food colouring
  • Sliced lemon to serve
Spice mix 1
  • 2 brown cardamoms, cracked open
  • 3 green cardamoms, cracked open
  • 1½” piece of cinnamon, broken
  • 2 bay leaves
  • 4 black peppercorns
  • 4 cloves
Spice mix 2
  • 1 tsp salt
  • 1 tsp chilli powder
  • ½ tsp black cumin seeds
  1. Heat 2 tbsp of ghee in a pan and stir-fry the onions until quite brown (about 15 minutes).
  2. Remove the onions with a slotted spoon and put to one side.
  3. Add another 1 tbsp of ghee to the pan and stir-fry Spice Mix 1 and the ginger & garlic paste for 1 minute.
  4. Add the meat and Spice Mix 2. Stir-fry for about 5 minutes until the meat is browned on all sides.
  5. Add in the tomatoes, yoghurt, coriander, mint, chillis, and two-thirds of the fried onions. Simmer until the meat is tender and there is little gravy left (could take from 30 to 60 minutes).
  6. Soak the rice in cold water for 20 minutes, then drain.
  7. Add the rice to a pan of cold water and bring to the boil. Simmer the rice for 1 minute then drain quickly.
  8. In a clean pan, spread one third of the partly cooked rice on the base. Add a layer of half the meat. Add half the remaining rice on top of the meat. Make a layer of the remaining meat, then cover with the remaining rice.
  9. Place some spots of food colouring on the top of the rice. This will create rice grains of different colours in the final biryani.
  10. Cover and cook over a very, very low heat for 15-20 minutes.
  11. Mix the contents of the pan gently and serve. Garnish with the remaining onions and some fresh coriander leaves.
Titli's Tips
Use a good cut of meat such as leg or shoulder – do not use poor quality meat for this dish.

If you run out of gravy before the meat is cooked, add half a cup of water and continue cooking.

For Step 10 you could also place in an oven at 170°C for 20 minutes.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 475 23%
Calories from Fat 177
Total Fat 19.7g 30%
Saturated Fat 7.1g 35%
Unsaturated Fat 11.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 56.8g 18%
Dietary Fibre 2.1g 8%
Sugars 3.6g
Protein 16.1g 32%
Cholesterol 47.1mgs 15%
Percent Daily Values based on a 2,000 calorie diet.