Authentic Lamb Biryani Recipe- Saffron, Rose Water & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Lamb Biryani Recipe – Saffron, Rose Water & Spice Blend

Introduction

Oh, Biryani. Just the name conjures up images of fragrant rice, tender meat, and a symphony of spices, doesn’t it? It’s the celebratory dish in so many Indian households, and for good reason! I remember the first time I attempted biryani – it felt a little daunting, honestly. But the incredible aroma that filled my kitchen, and the delighted faces around the table, made it all worthwhile. This lamb biryani recipe is a labor of love, but trust me, it’s absolutely achievable, and the results are phenomenal. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just a biryani recipe; it’s a journey into flavour. We’re building layers of taste, from the beautifully marinated lamb to the delicately spiced rice. The addition of saffron and rose water elevates it to something truly special. It’s perfect for a weekend feast, a special occasion, or whenever you’re craving a truly comforting and flavourful meal. Plus, the aroma while it’s cooking? Unbeatable.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 kg lamb pieces on the bone
• 1 cup yogurt
• 2 tbsp ginger/garlic paste
• 2 tbsp masala
• 1 tbsp Kashmiri chili powder
• 1 tsp turmeric
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp garam masala
• 1 tsp ground fennel (soomph)
• 0.5 tsp ground elachie (cardamom)
• 0.5 cup chopped mint
• 0.5 cup chopped coriander
• 1 lemon (juiced)
• 4 sprigs thyme
• 2 red chillies (slit)
• 2 green chillies (slit)
• 1 large onion (fried)
• 2 roma tomatoes (pureed)
• 2 tbsp tomato paste
• Salt to taste
• 2.5 cups basmati rice
• 1 tsp black peppercorns
• 8 cardamom pods
• 2 cinnamon sticks
• 0.5 tsp cloves
• 3 bay leaves
• 2 star anise
• 2 black cardamom
• 2 lemon slices
• 5 potatoes (peeled and cut)
• 2 large onions (fried)
• 0.5 cup vegetable oil
• 0.25 cup butter
• 2.5 cups hot water
• 0.25 cup butter (for cooking lamb)
• 2 tbsp vegetable oil (for cooking lamb)
• 2 onions (sliced)
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp whole biryani spice mix
• 0.5 cup milk
• 1 tbsp rose water
• 1 pinch saffron
• 1 tsp egg yellow food coloring

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly shine:

• Saffron & Rose Water: These aren’t just for show! They add a beautiful fragrance and subtle floral notes that are signature to a good biryani. Don’t skip them if you can help it.
• Kashmiri Chili Powder: This gives a gorgeous red colour and flavour without being overly spicy. It’s a game-changer.
• Whole Spices: We’re using a generous blend of whole spices – cardamom, cinnamon, cloves, bay leaves, star anise, and black cardamom. Toasting them lightly before adding them to the rice and lamb really wakes up their flavour.
• Lamb: I prefer using lamb on the bone for maximum flavour. Shoulder or leg work beautifully.
• Basmati Rice: Aged basmati rice is best. It holds its shape and doesn’t get mushy. Rinse it well until the water runs clear.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that lamb marinated. Combine the lamb with yogurt, ginger/garlic paste, masala, Kashmiri chili powder, turmeric, cumin, coriander, garam masala, fennel, elachie, mint, coriander, lemon juice, thyme, red chillies, green chillies, fried onion, tomato puree, and salt. Mix well and marinate overnight – seriously, don’t skip this step!
2. While the lamb is marinating, let’s prep the rice. Rinse the basmati rice thoroughly. Cook it with black peppercorns, cardamom pods, cinnamon sticks, cloves, bay leaves, star anise, and black cardamom in enough water until it’s about 60% cooked. Drain and set aside.
3. Now, let’s cook the lamb. Heat butter and vegetable oil in a large pot. Add sliced onions, bay leaves, and a cinnamon stick. Sauté until golden brown. Add the marinated lamb and cook for about an hour, or until the lamb is tender.
4. Prepare the ‘dum’ mixture. Gently warm the milk with saffron, rose water, and food coloring. Set aside.
5. Time to layer! In a large, heavy-bottomed pot, layer half the cooked lamb, then half the rice, then the potatoes, then the remaining lamb, and finally the remaining rice.
6. Drizzle the saffron milk mixture, fried onions, and a knob of butter over the top. Add about 2.5 cups of hot water.
7. Seal the pot tightly with foil. Place the pot on a low heat and bake (or ‘dum’) for 2 hours. This slow cooking process is what makes the biryani so incredibly tender and flavorful.
8. Finally, garnish with fresh coriander and serve hot with raita.

Expert Tips

• Don’t overcook the rice: It will finish cooking during the ‘dum’ process.
• Sealing the pot is key: This traps the steam and ensures the biryani cooks evenly. Use foil and a tight-fitting lid.
• Low and slow is the way to go: The longer the ‘dum’ process, the more flavorful the biryani will be.

Variations

• Vegan Biryani Adaptation: Swap the lamb for chickpeas or jackfruit, and use vegetable stock instead of water.
• Gluten-Free Biryani: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of green chillies and Kashmiri chili powder for a milder biryani. Add more for a spicier kick.
• Regional Variations: I love experimenting with different regional styles. A touch of kewra water for a Lucknowi influence, or a sprinkle of green mango powder for a Hyderabadi twist.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! Serve it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• A simple onion and tomato salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best cut of lamb for biryani? Lamb shoulder or leg on the bone are excellent choices.
• How can I achieve the perfect ‘dum’ (sealing) for biryani? Use a double layer of foil and a tight-fitting lid. You can even place a heavy object on top of the lid to ensure a good seal.
• Can I make biryani ahead of time? You can marinate the lamb and prep the rice a day in advance. But the final ‘dum’ process is best done just before serving.
• What is the purpose of saffron and rose water in biryani? They add a beautiful fragrance, flavour, and colour to the biryani.
• What side dishes complement lamb biryani best? Raita, mirchi ka salan, and a simple onion-tomato salad are classic pairings.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out!