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
Lamb or Mutton Biryani
Ingredients
Instructions
I served the lamb biryani with my coriander and mint raita.
Can’t say no to biryani rice!
Nope. I love it too.
Thanks Dan, another great recipe! Biriani is a hard one to nail and this one really does just that, my family loved it. I have had your BIR book now for about a year and I am hooked, myself and my family love a good curry and I’ve used it for three out of four Saturday curry nights of early every month ( much to the disappointment of my local takeaway) .
How is the Indian / Bangladeshi curry scene in the states? R they into it in the same way u r?
Hi Simon
Great to hear. Thanks for purchasing my ebook and I’m glad you like the recipes. There is no real Bangladeshi curry scene in the US that I know of. There are a lot of new Indian restaurants but they serve more authentic Indian food that is quite different to the curry house food here.
Thanks for stopping by.
Dan
The flavors here were all great, but I found that in a clay dutch oven on an electric stove, having it on high for 15 minutes was too long and the meat got pretty burnt on the bottom layer. I will do it again and maybe add a bit more liquid to the marinade after letting it sit over night. Plus I will reduce the time on high to around 8 minutes.
Thank for the info Clair. I hope you are able to perfect the recipe on your stove. You’ll get there.
Thanks
Dan
Hi Dan.
Do you have to de-starch the rice, or just add straight from the packet??
Cheers again.
Steve.
Hi Steve
Looks like I left that part out. Sorry. For best results, wash the rice several times with cold water. Then let it sit in clean water for about 30 minutes. Some will say not to de-starch Basmati but I find it turns out better.
Thanks,
Dan
No problem. By the way, your book looks great. I ordered it from Book Depository. It was only £6 with free delivery. Over the moon.
Cheers
Steve.
Thank you very much Steve. I’m really glad you are enjoying the book. Much appreciated.
Cheers,
Dan