Traditional Lamb Biryani

Tender pieces of lamb shoulder tucked under long, airy saffron-stained rice. The steam escaping the pot smells of ghee and warm spices.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1520
• Protein: 63 g
• Carbs: 176 g
• Fat: 60 g

Ingredients

• 800 g Lamb shoulder ( in 3cm cubes )
• 400 g Thai or basmati rice ( rinsed three times )
• 150 g yogurt Indian ( beaten )
• 3 piece Onion ( finely sliced )
• 4 tbsp ghee
• 4 piece Garlic ( minced )
• 1 tbsp Ginger powder
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 pinch Saffron ( infused in a little water )
• 1 piece Fresh cilantro ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 1 piece Cinnamon stick
• 4 piece Clove
• 4 piece cardamom
• 400 g Basmati Rice ( washed and soaked for 30 minutes )

Instructions

1. Marinate the meat

   In a large dish, mix the cubed lamb with yogurt, ginger, minced garlic, and ground spices. The meat should be completely coated in this thick cream. Let it rest.

2. Fry the onions

   Heat the ghee. Add the sliced onions. They should become brown and crispy without burning. Set half aside on paper towels.

3. Parboil the rice

   Plunge the rice into boiling water with the whole spices. Remove it when it is three-quarters cooked: the grain should still be firm to the bite, with a hard white center.

4. Sear the lamb

   In the pot with the remaining onions, sear the marinated meat. The juices should reduce and the oil should start to bead at the edges of the sauce.

5. Layering and steaming

   Cover the meat with the rice, fresh herbs, remaining onions, and saffron. Seal tightly. Cook over very low heat. When opened, the rice should be dry and the grains perfectly separate.

Chef's tips

• Never mix the rice and meat before serving, keep the layers distinct.
• If the lid isn't heavy enough, seal the edges of the pot with a roll of dough to trap the steam.
• Use a heavy-bottomed cast iron pot to prevent the meat from sticking during the final phase.

Storage

Keeps for 48 hours in the refrigerator. Reheat by steaming to avoid breaking the rice grains.