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Indian Lamb Biryani with Raita


Serves: 6

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes


Ingredients:

  • 1 kg lamb shoulder, cut into bite-sized pieces

  • 2 cups basmati rice

  • 4 cups water

  • 2 large onions, thinly sliced

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 1 cup plain yogurt

  • 2 tomatoes, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup fresh mint, chopped

  • 4 tablespoons ghee or vegetable oil

  • 1 cinnamon stick

  • 4 cloves

  • 4 green cardamom pods

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • Salt, to taste

  • Saffron strands, soaked in 2 tablespoons warm milk

  • Fried onions, for garnish (optional)


For the Raita:


  • 1 cup plain yogurt

  • 1/2 cucumber, grated

  • 1 small tomato, finely chopped

  • 1 tablespoon fresh cilantro, chopped

  • Salt, to taste



INSTRUCTIONS

 

Step 1

Marinate the Lamb: In a large bowl, combine lamb pieces with yogurt, half of the minced garlic, half of the grated ginger, turmeric powder, and salt. Mix well, cover, and refrigerate for at least 1 hour.


Step 2

Prepare the Rice: Rinse basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.


Step 3

Cook the Rice: In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until 70% done (the rice should still have a bite to it). Drain and set aside.


Step 4

Cook the Lamb: Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté until fragrant. Add sliced onions and cook until golden brown. Stir in the remaining garlic and ginger, and cook for another minute. Add chopped tomatoes, coriander powder, and garam masala. Cook until the tomatoes soften. Add the marinated lamb and cook until the meat is browned and the oil starts to separate from the masala. Add chopped cilantro and mint, reserving some for garnish.


Step 5

Layer the Biryani: In the same pot with the cooked lamb, spread the partially cooked rice evenly over the meat. Drizzle the saffron-infused milk over the rice. Sprinkle the reserved cilantro and mint on top. Cover the pot with a tight-fitting lid to prevent steam from escaping.


Step 6

Dum Cooking: Reduce the heat to low and let the biryani cook for 30-40 minutes, allowing the flavors to meld and the rice to fully cook.


Step 7

Prepare the Raita: While the biryani is cooking, combine yogurt, grated cucumber, chopped tomato, cilantro, and salt in a bowl. Mix well and refrigerate until ready to serve.


Step 8

Serve: Once the biryani is ready, gently fluff the rice with a fork, ensuring not to break the grains. Serve hot, garnished with fried onions if desired, alongside the prepared raita.



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