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