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Lamb Biryani By Shai Ayoub

Updated: Feb 27, 2021

Lamb Biryani for Eid


500g lamb meat

3 cups of rice washed and soaked

1/2 cup yoghurt

1/2 tsp cardamom powder

1 tsp cumin seeds

1 tsp red chilli paste or 1 tsp crushed chilli flakes

Salt to taste

2 teaspoon Garam masala

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tbsp ginger garlic paste

1/4 cup cooking oil

A few cinnamon sticks clover and cardamom pods to boil rice with

1 tbsp clarified butter / ghee

3 potatoes peel and fry

5 onions or 3 large onions finely sliced

1 lemon

3 bullet chillies

Fresh mint

Fresh coriander

3 boiled eggs

1/2 tsp saffron in a few tbsp water for rice

Orange food colouring pinch - optional

Step 1 marinade and fried onions

Take the lamb and marinade it with yoghurt red chilli paste/ crushed chilli flakes cardamom powder turmeric powder red chilli powder

Ginger garlic paste Garam masala some chopped mint / fresh coriander leaves ( leave some for layering process and garnish ) mix well

You can marinade overnight or up to 15 minutes before

Just before cooking slice the onions and fry until golden brown but not burnt, drain and set aside

Step 2 meat and eggs

Hard boil three eggs and set aside

In a pressure cooker pot or deep pot heat the oil add the cumin seeds let sizzle add meat marinade stir and cook 5-10 minutes until the water dries cook with lid slightly ajar and not fully covered

Step 3 rice and saffron water

Take the saffron and put it in a few tbsp of water 3-4 set aside

In another deep pan add some boiling water to be able to par boil the rice

Add some salt add the whole spices cinnamon sticks cloves and cardamom pods

Add the rice cook until 75% done this should take about 8-10 minutes

Keep a check on the rice to ensure it doesn’t cook fully otherwise you will have a mushy biryani

Once done drain and set aside

Step 4 meat

Check meat to ensure it is drying once the water has dried add half the fried onions sprinkle salt to taste squeeze half the lemon add under a cup of water and a few tsp of kewra water mix and pressure cook 2 whistles or 40 minutes in pot until lamb is done

Step 5 - potatoes

Cut the potatoes in chunks and deep fry in oil until golden brown set aside

Step 6 layering

In a separate deep pot or karhai line the base and sides with butter or ghee spread thinly

Take half the rice out and the saffron water to it mix gently with a spoon and set aside

Take the remaining half of the rice and spread it into the pan evenly.

Take the meat and spread it evenly over the rice

Place 3 boiled eggs ( keep whole )

in the pan equally apart ( you can halve these when the biryani is done when serving )

Sprinkle 3/4 of the fried onions on top

Sprinkle a mixture of the mint and coriander leaves

Slit 3 bullet chillies and place equally apart

Layer with the saffron rice on top place the potatoes on top evenly apart add the remaining onions on top and sprinkle mint and coriander leaves

Drizzle the ghee on top

Sprinkle pinch food colour if you wish

Place foil over the biryani and cover put the lid on

Cook on low heat for about 20-40 minutes dependant on your cooker until cooked through

Yoghurt Raita

1/2 cucumber chopped

1 tomato chopped

1 red onion diced

Couple of tbsp fresh coriander

2 finely sliced green chillies

Salt to taste

1 to 2 cups yoghurt mix a few tbsp water to think it a little but not too runny

Pinch black salt

1 tbsp lemon juice.

Mix together and taste


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