Lamb Biryani (Indian)


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(2 Ratings)

Preparation time
1 hour

Cooking time
1 hour


This is my dad’s lamb biryani recipe, perfected over 15 years. I haven’t tasted biryani better than this. His version is well-cooked, fragrant and full of flavor.

Lamb Biryani (Indian), 5.0 out of 5 based on 2 ratings


  • 42 ounces (approx. 5 cups) of Indian basmati rice
  • A pinch of saffron
  • A dash of salt
  • 1 ounce butter
  • 1-2 tablespoons oil
  • 2 sticks of cinnamon
  • 6 cloves
  • 4 cardamom pods
  • 3 medium onions, sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 3-4 fresh chili peppers, minced
  • 1 leg of lamb, cut into 1 inch cubes
  • 6 hard boiled eggs, sliced


1. Mix basmati rice with saffron, salt, and butter, then cook halfway.

2. Heat oil in a separate pan and stir in cinnamon sticks, cloves, and cardamom. Add onions, minced garlic, minced ginger, and minced chili peppers. Stir until onions are golden.

3. In a separate pan, partially cook lamb cubes.

4. In a baking pan, layer 1/2 of half-cooked rice, then layer partially cooked lamb meat and sautéed onion mixture. Add a second layer of rice and second layer of sautéed onions. Bake at 350 degrees for 1 hour. Remove from oven and stir. Add sliced hard boiled eggs and serve.

One Comment add one

  1. fahm says:

    I’ve had the pleasure of trying this dish, fresh from the oven. It’s absolutely authentic and rivals the best biryani’s in India.

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