Description
This Special Lamb Biryani is a rich, aromatic Indian rice dish featuring tender lamb marinated in a fragrant spice blend, slow-cooked to perfection, and layered with saffron-infused basmati rice, caramelized onions, and warm spices. Topped with a golden puff pastry crust and served with fresh herbs and yogurt, it is a sumptuous, visually impressive main course ideal for festive occasions or a comforting family feast.
Ingredients
Scale
Lamb Marinade and Meat
- 500g lamb neck or shoulder, chopped into small chunks
- 3 tbsp Indian spice mix (see below), plus a pinch
- 100g yogurt, plus extra to serve
- ½ lemon, juiced
Spice Mix (Indian spice blend)
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp sweet paprika
- 2 tsp mild chilli powder (Kashmiri chilli powder if available)
- 2 tsp fenugreek seeds
- 3 whole cloves
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 10 cardamom pods, seeds removed and pods discarded
Rice and Aromatics
- 300g basmati rice
- 4 garlic cloves, crushed
- Thumb-sized piece ginger, peeled and finely chopped
- 4 plum tomatoes, chopped or 200g canned chopped tomatoes
- Good pinch saffron
- 2 cinnamon sticks
- 6 cardamom pods
- 4 bay or 6 curry leaves
- 2 star anise
Other Ingredients
- 3 tbsp vegetable oil
- 100g butter
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 2 tsp nigella seeds
- Handful chopped coriander or mint
- 1 red onion, halved and thinly sliced
Instructions
- Marinate Lamb: Mix the lamb chunks with 3 tablespoons of the Indian spice mix, 100g yogurt, lemon juice, and a pinch of salt. Let it rest at room temperature for at least 30 minutes or refrigerate overnight to develop deep flavors.
- Caramelize Onions: Heat 2 tablespoons of vegetable oil in a large frying pan. Cook the sliced onions over low to medium heat for 15-20 minutes until deeply caramelized and golden brown, stirring occasionally to avoid burning. Once done, transfer the onions to a bowl.
- Prepare Rice: Rinse the basmati rice three times under cold water until the water runs clear. Drain and soak the rice in fresh water for 30 minutes to soften the grains.
- Cook Lamb: Add remaining 1 tablespoon oil to the same pan and brown the marinated lamb in batches over medium-high heat. Scrape up any marinade sticking to the pan to build flavor. Return all lamb to the pan along with crushed garlic and chopped ginger; cook for 1-2 minutes. Add chopped tomatoes and 200ml water (use the marinade container’s water to retain the flavors). Season with salt, bring to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally and adding water if the sauce thickens too much. The cooked lamb mixture can be refrigerated for up to two days at this point.
- Cook Rice: Drain the soaking water from rice, cover with fresh water and season lightly. Bring to a boil, allow to bubble for 2 minutes, then immediately drain the rice in a fine sieve and set aside to cool and dry. In a small bowl, pour 50ml boiling water over the saffron and let steep for 10 minutes to release its color and aroma.
- Prepare Casserole: Butter a casserole dish with 50g butter. Sprinkle a little Indian spice mix and salt on the base to begin layering.
- Assemble Biryani: Layer the biryani in thirds starting with one-third of the lamb, followed by one-third of the rice, one-third of the caramelized onions, and then add 1 cinnamon stick, a couple of cardamom pods, a few bay/curry leaves, and one star anise. Repeat two more times until all ingredients are used. Pour the saffron-infused water over the final rice layer, dot with remaining butter, and season with salt. The assembled dish can now be chilled for up to 24 hours to deepen flavors.
- Prepare Pastry Topping and Bake: Preheat the oven to 200°C/180°C fan/gas mark 6. Roll out the puff pastry and cut a circle slightly larger than the casserole dish. Brush egg wash around the dish’s rim then carefully cover the dish with the pastry, pressing edges to seal completely. Brush the pastry surface with egg wash and sprinkle nigella seeds on top for a nutty flavor and crunch. Bake in the center of the oven for 45-50 minutes until the pastry is puffed and golden brown.
- Serve: Mix chopped coriander or mint with the thinly sliced red onion. Serve the biryani hot with the fresh herb salad and extra yogurt for cooling contrast.
Notes
- For best flavor, marinate the lamb overnight and refrigerate the cooked lamb mixture overnight if possible.
- Gently caramelizing the onions is key to adding sweetness and depth to the biryani layers.
- Soaking rice before cooking improves texture and prevents it from becoming mushy.
- You can make the biryani ahead and refrigerate it before baking to develop deeper flavors.
- Serve biryani with plain yogurt or raita to balance the spices and add creaminess.
- Use a heavy casserole dish with a tight-fitting lid or cover well with foil before applying the pastry topping to preserve moisture.
- Prep Time: 45 minutes (including marinating time)
- Cook Time: 1 hour 15 minutes (including lamb simmering and baking)
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: lamb biryani, Indian rice dish, spiced lamb, puff pastry topping, saffron biryani, slow-cooked lamb, festive recipe
