Classic Indian Lamb Biryani

Classic Indian Lamb BiryaniIf you've ever visited Indian subcontinent, you may have encountered different variants of biryani. It's a combination of meat and rice cooked in multiple layers on a very low flame. Generally, lamb meat is used for biryani, but you can also use chicken or beef for the same. To get the authentic flavor, you can use a clay pot for the low flame cooking. You can make slight variations in the spices mentioned here but omitting them altogether will not give the original flavor. Some of these spices are easily available in Indian superstores. The leftovers of this recipe can be mixed and can be stir-fried with added vegetables to prepare a delicious lunch or dinner. Let's make this exotic meat and rice preparation.

Classic Indian Lamb Biryani
Classic Indian Lamb Biryani

Delicious Indian lamb biryani

Make this extremely delicious classic Indian lamb biryani made with pungent and flavorful spices used for seasoning tender lamb and long grain basmati rice.

Preparation Time: 45 minutes
Cooking time: 50 minutes
Servings: 6

  • 800 gm lamb meat (boneless)
  • 2 cups basmati rice (soaked overnight)
  • 1 cup yoghurt
  • 100 gm onions (sliced)
  • 3 tsp ginger garlic paste
  • 1/2 tsp cayenne pepper powder
  • 1 cinnamon stick
  • 1/4 tsp black cardamom powder
  • 2 tsp raw mango paste
  • 1/2 tsp coriander seeds powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds powder
  • 2 tsp lime juice
  • 1/4 cup milk
  • 3 to 4 cloves
  • 5 to 6 whole black pepper seeds
  • 1 tsp saffron threads
  • 4 to 5 tsp refined oil
  • 1/2 cup clarified butter
  • salt to taste


  1. Take lamb meat in a large bowl.
  2. Add yoghurt, ginger garlic paste, cayenne pepper powder, black cardamom powder, raw mango paste, coriander seeds powder, turmeric powder, cumin seeds powder, lime juice and half of the clarified butter in it.
  3. Mix all the ingredients well with a spoon and keep aside for half an hour.
  4. Heat refined oil in a pressure cooker and crackle cloves and black pepper seeds in it for 3 to 4 minutes.
  5. Add soaked basmati rice and salt in it with 3 glasses of water.
  6. Cook for about 12 minutes and drain excess water, if any.
  7. Spread the cooked rice on a platter and remove the cloves and black pepper seeds from it.
  8. Take a thick base nonstick skillet and heat refined oil in it.
  9. Add onions slices and cinnamon stick in it and saute for about 5 minutes.
  10. Add seasoned lamb meat in it and saute on a medium flame for about 5 minutes.
  11. Close the lid and simmer on a low flame for about 15 minutes.
  12. Remove the cinnamon stick from the meat and keep aside.
  13. Take a metal or clay pot and spread a layer of rice in it.
  14. Arrange a layer of almost cooked lamb meat and pour clarified butter on top.
  15. Arrange the second layer of rice above the meat.
  16. Mix saffron threads in the milk and sprinkle in on top of the rice layer.
  17. Seal the pot with a lid and cook on a very low flame for about 20 minutes.
  18. Garnish with chopped coriander (optional) and serve hot.