Lamb Biryani Recipe – Authentic Indian Dum Style with Saffron & Spices

Last Updated on 2 months by Neha Deshmukh

Lamb Biryani Recipe – Authentic Indian Dum Style with Saffron & Spices

Hey everyone! If you’ve ever dreamed of making restaurant-style biryani at home, you’re in the right place. This Lamb Biryani recipe is a family favorite, and honestly, it’s not as intimidating as it looks. I remember the first time I tried making it – it felt like a huge undertaking! But trust me, the incredible aroma and flavor are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a celebration of flavors. We’re talking tender, succulent lamb, fragrant basmati rice, a beautiful blend of spices, and that gorgeous touch of saffron. The “dum” cooking method – more on that later! – locks in all the flavors, creating a truly unforgettable dish. It’s perfect for special occasions, or honestly, just a cozy weekend when you want something truly delicious.

Ingredients

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

• 0.5 kg lamb, cut into bite-sized pieces
• 1 tsp red chili powder
• 1 tsp biryani masala powder
• 1 tbsp ginger-garlic paste
• 0.25 tsp turmeric powder
• 0.5 cup curd (plain yogurt)
• 1.5 tbsp lemon juice
• 1 tbsp oil
• 0.5 tsp salt
• 2 cups basmati rice
• 8 cups water
• 1 bay leaf
• 0.5 tsp shahi jeera (caraway seeds)
• 3 cloves
• 1 inch cinnamon stick
• 3 green cardamom pods
• 1 star anise
• A pinch of saffron

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Basmati Rice: Seriously, use good quality basmati. It’s what gives biryani that lovely fluffy texture. I prefer aged basmati – it holds its shape beautifully.
• Biryani Masala: You can find pre-made biryani masala, but I like to adjust the blend to my taste. Feel free to experiment! Some blends are hotter than others.
• Saffron: A little saffron goes a long way! It adds a beautiful color and a subtle, floral aroma. Don’t skip it if you can help it. Soaking it in warm milk helps release its flavor and color.
• Spice Levels: Biryani spice levels vary so much across India. Some regions prefer a milder flavor, while others like it fiery. Adjust the red chili powder to your liking. My family loves a medium spice level, so that’s what I’ve used here.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Marinate the Lamb: In a large bowl, combine the lamb with red chili powder, biryani masala, yogurt, ginger-garlic paste, turmeric, lemon juice, oil, and salt. Mix well, ensuring the lamb is fully coated. Cover and marinate for at least 4 hours, or even overnight for maximum flavor.
2. Soak the Rice & Saffron: While the lamb marinates, soak the basmati rice in water for 30-40 minutes. This helps it cook evenly. In a small bowl, soak the saffron in about 2 tablespoons of warm milk.
3. Sauté the Spices & Lamb: Heat oil or ghee in a heavy-bottomed pot (a Dutch oven works great!). Add the bay leaf, shahi jeera, cloves, cinnamon, cardamom, and star anise. Fry for a minute until fragrant. Then, add sliced onions and green chilies and fry until golden brown. Add the marinated lamb and sauté on low heat for 3-4 minutes. Cover and cook until the lamb is tender – about 10 minutes on the stovetop, or 2-3 whistles in a pressure cooker.
4. Cook the Rice: In a separate pot, bring water to a boil with a pinch of salt and a few whole spices (bay leaf, cloves, cardamom). Add the soaked rice and cook until it’s about 80% done – al dente. Drain the rice well.
5. Layer the Biryani: Now for the fun part! Layer the cooked lamb with the partially cooked rice in the pot. Sprinkle with fried onions, chopped mint, chopped coriander, and drizzle the saffron milk over the top.
6. Dum Cooking: This is the key to amazing biryani! Seal the pot tightly with foil and then a heavy lid. Cook on the lowest heat for 15 minutes. Then, turn off the heat and let it rest for another 15 minutes before opening. This allows the flavors to meld together beautifully.

Expert Tips

• Heavy-Bottomed Pot: A heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Don’t Overcook the Rice: The rice will continue to cook during the dum process, so it’s important to undercook it slightly.
• Low and Slow: The dum cooking process is all about low heat and patience. Don’t rush it!

Variations

• Vegan Adaptation: Use plant-based yogurt and a lamb alternative like seitan or jackfruit.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to control the spice level. For mild, use ¼ tsp; for spicy, use 1.5 tsp.
• Festival Adaptations: My aunt always makes this for Eid, but it’s equally wonderful for Diwali or any special occasion. My friend makes a smaller version for her family’s birthday celebrations!

Serving Suggestions

Serve hot with raita (yogurt dip), a side of mirchi ka salan (chili curry), and a simple salad. A dollop of ghee on top never hurts either!

Storage Instructions

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

FAQs

• What cut of lamb is best for biryani? Shoulder or leg of lamb work well. You want a cut that becomes tender with slow cooking.
• What is ‘dum’ cooking and why is it important? ‘Dum’ means to breathe in. It’s a slow cooking technique where the pot is sealed, trapping steam and allowing the flavors to meld together. It’s essential for authentic biryani!
• Can I make biryani in an Instant Pot? Yes, you can! There are many Instant Pot biryani recipes available online.
• How do I prevent the rice from sticking to the bottom of the pot? Use a heavy-bottomed pot, and don’t stir the biryani during the dum cooking process.
• What is the best way to layer biryani for optimal flavor? Layering is key! Alternate between rice and lamb, and make sure to distribute the saffron milk and fried onions evenly.
• Can I use other types of rice besides basmati? While basmati is traditional, you can experiment with other long-grain rice varieties. Just be aware that the texture may be different.

Enjoy! I hope this Lamb Biryani recipe brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!