Flavorful Lamb Biryani | Lamb Chops Biryani Recipe

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Today I will share with you Lamb Biryani recipe which is easy to make at home. In this video, you will also learn how to make crispy fried onions and yogurt raita. Follow the directions in this video and I am sure you will able to make this tasty biryani at home. If you like the video, don’t forget to hit the LIKE button and SUBSCRIBE to my Channel ‪@SpiceElementsinLife‬&SHARE your comments below and please share with others.
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Homemade Biryani Masala
- Corrainder seeds1tbsp
- Bay leaf1no.
- Black peppercorns12-15
- Cumin seeds1tsp
- Fennel seeds1.5tsp
- Green cardamom pods5-6nos.
- Black cardamoms2no.
- Cloves 4-5nos.
- Mace1piece
- Nutmeg1/2piece
- Cinnamon stick2nos.
- Star anise 1whole
- Kashmiri chillies 3nos.
- Dried red chillies4-5nos.
- Turmeric powder 1tsp
- Salt 1.5tsp
- Citric acid 1/2tsp
Other Biryani Ingredients
- Ginger paste 2tbsp
- Garlic paste 2tbsp
- Green chilli paste 2tbsp/6-7chillies(grind into paste)
- Yogurt 1/2cup
- Salt1/2tsp
- Citric acid apinch
- Dried plums7-8nos/2tbsp
- Lemon juice1whole/1tbsp
- Fried onions1/2cup
- Oil 3/4 cup
- Water(for meat cooking)1/2cup
- Lamb chops meat 1kg/2.39lb
- Kewra water1tbsp
- Lemon slice1whole
- Yellow food color1/4tsp
- Red food color1/4tsp
- Sella rice or basmati rice 4.5cups
- Water for boiling rice asneeded
- Salt 2tbsp
- Black cumin1/2tsp
- Black peppercorns 5-6nos.
- Star anise 2nos.
- Bay leaf 1no.
- Cinnamon stick 1(2”piece)
- Fresh cilantro handful bunch
- Fresh mint handful bunch
- Kewra water 2tsp
- Oil2tbsp
Fired Onions
- Onions 4large/5 medium
- Oil for frying
Raita Sauce:
- Yogurt 1cup
- Fresh cilantro 1bunch
- Fresh mint handful
- Half Green chilli
- Cumin seeds 1/2tsp
- Salt to taste
- Garlic clove 1clove
Directions:
Prepare a day before
- Crispy fried onions and homemade biryani masala. Dry roast whole spices for 1-2minutes on low heat until spices becomes fragrant. Blend all the roasted spices in powder form then add salt, citric acid, turmeric powder mixtogether. Biryani masala is ready.
- In a large bowl marinate lamb chops meat with 3tbsp of prepared biryani masala, little amount of salt, pinch of citricacid, turmeric, green chilli paste, gingergarlic paste, yogurt, fried onions,and freshly squeezed lemon juice. Mix all spices together by massaging with hands and leave for overnight into fridge(it is good to marinate meat overnight which helps to meat tender).
Next Day:
- Set large pot on medium-high heat, add leftover fried onion oil then add marinade lamb into pot. Cook meat on high flame by stirring for10-12minutes until all spices incorporate well and meat start releases oil(note: cooking meat also reduces the raw smell of lamb meat). Then add water into the pot, stir it and cover with lid. Keep flame on medium-low and cook lamb for 45-50 minutes.
- In a mean time, add sellarice in bowl and wash 3-4times to remove starch until water clears. Soak rice in water (an hour for sella rice/30minutes for soaking basmati rice).
- Chop handful bunch of cilantro&mint. Slice lemon&tomatoes. Prepare color water(Kewra(1/2tbsp)+water(1/2tbsp)mix with food color in two different bowls.
- Fill a large pot with water and set on high flame. Add salt, blackcumin, staranise, blackpeppercorns,cinnamonstick, bayleaf, and oil. Bring water to boil. Drain rice and add into boiling water. Cook rice until it 80%cooked for(3-4minutes).Check rice grain and it should be little firm, do not cook them completely. Drain rice water in colander and setaside.
- Once cook time finishes, check if biryani meat is tender and cooked well by inserting knife. If lamb meat still needs moretime to cook then cook for 5 more minutes on high heat while stirring inbetween. Makesure do not overcook lamb meat or it will become chewy. During dum(steam) cooking the lamb meat will cook more.
- Add tomato&lemon slices, dried plums, green chillies, leftover biryani masala(1tbsp),cilantro&mint. Stir lightly&take out mixture in another bowl
- For layering biryani, grease bottom of pot with gravy oil. You can use the same pot used to cook meat. Firstlayer with boiled rice then pour little yellow color on one side and red color on the other side. Add some fried onions, chopped cilantro and mint then biryani meat gravy on top.
- Repeat the same steps for second layer. For the last layer, add remaining boiled rice on top, sprinkle leftover biryani masala(1tsp),pour red &yellow food colors, garnish cilantro&mint, sprinkle friedonions and melted ghee(1tbsp)over the rice.
- Cover lid and cook for3-4minutes on high flame. On anotherstove,place flat pan on high heat. Once flattawapan become hot, lower the heat put biryani pot on tawa pan. Steam cook biryani for25-30minutes.
- In the mean time, blend raita ingredients in a blender and serve with biryani.
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