Lamb Biryani

This lamb biryani recipe from Sheba is now a family favourite.

I’m visiting my hometown of Turlock California at the moment and decided to try out my new lamb biryani recipe on the family.

My parents have a large wood burning pizza oven in their back garden and I love firing it up and experimenting with my recipes. Last night I cooked this lamb biryani recipe that was sent to me by my friends at Sheba Brick Lane. Talk about gorgeous!

This famous lamb biryani is only available on Mondays 

at Sheba in Brick Lane

I first tried this lamb biryani at an event at Sheba in Brick Lane.

I’ve tried a lot and for that matter cooked a lot of biryanis but theirs has to be my favourite lamb biryani recipe to date. There aren’t a lot of spices in it but believe me… the freshly roasted and ground spices make all the difference.

 

The importance of the rice.

Biryanis are of course rice dishes so it is important to find the best quality, aged basmati rice you can get your hands on.

You only want to boil the rice for about seven minutes until it is about half cooked as it will finish cooking with the meat.

Notice the dough around the pan in the picture. This is done to keep all the steam in the pan so that when lifted at the table, the steam wafts up and fills the air with the most amazing aroma.

The Kacchi Biryani

There are at least 26 different types of biryani. This is a Kacchi style biryani where the meat is first marinated and the placed raw in the bottom of the pan with the marinade.

Rice is then layered over the meat and then the pan is sealed with dough and slow cooked. The dish is very popular in the Indian Sub-Continent and often served on special occasions.

You are going to love this one!

If you like this lamb biryani recipe, you might like to try some of these recipes too…

Railway lamb curry
Keralan lamb curry
Goan lamb curry

Yield: 6-8

Lamb or Mutton Biryani

Print

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• Preparation for the lamb:
• 1kg lamb or mutton cut into cubes
• 4 tablespoons ghee
• 2 tablespoons ginger and garlic paste
• 11/2 cup plain whisked Greek yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 1 teaspoon cinnamon powder
• 1/4 teaspoon mace powder
• 1/2 teaspoon red chilli powder
• 1/2 fried Onion(crushed)
• Preparation for the Rice:
• 500g basmati rice
• 1/4 tsp cumin powder
• whole garam masala (cinnamon stick, 10 peppercorns, bay leaf)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• Getting the fragrance:
• 1/2 cup milk
• 1 tablespoon rose water
• A pinch of saffron
• 2 tablespoons ghee
• 1/2 cup fried Onion

Instructions

1. Marinate the lamb/mutton for at least two hours with all the given ingredients (the longer marinate the better). I marinated my meat over night.
2. When ready to cook, start by making the saffron infused milk.
3. Heat the milk until hand hot but not boiling.
4. Add the saffron, rose water, ghee and fried onion and cover to infuse. Set aside.
5. Moving on, bring a pot of 750ml water to a boil with all the whole garam masala, cumin powder, salt and vegetable oil. When boiling, add the rice.
6. Cook the rice for about 7-10 minutes but make sure the rice is only half cooked. Once this is done put the rice aside.
7. Now, in another pot (main biryani pot) put all the marinated lamb/mutton and cover it with a layer of the half cooked rice.
8. Next layer the rice with the fried onions, 2 tablespoons ghee, 3 tablespoons water and sprinkle it with some saffron milk.
9. Then put another layer of rice over the fried onions and sprinkle it with ghee, water and the rest of the saffron infused milk.
10. Cover the rice with aluminium foil and then cover the pot tightly with a lid. You could also do this the traditional way as I did with a seal of dough.
11. Put the pot over high flame for about 15 min then lower the heat and cook for 45 min to an hour.
12. Let the biryani cook and do not stir at all.
13. Once its ready you should start smelling the lovely fragrance.
14. Remove the pot from heat and slowly mix bottom layer with the top layer to give it some colour. Do not mix it completely.

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 I served the lamb biryani with my coriander and mint raita.