Lamb and Lentil Biryani Recipe
Table of Contents
Lamb and Lentil Biryani is a rich, aromatic dish that combines tender lamb, flavorful spices, and protein-packed lentils. This recipe is perfect for anyone looking to try a hearty, delicious meal that’s ideal for gatherings or simply enjoying a special weeknight dinner. Below, you’ll find a step-by-step guide to creating an authentic Lamb and Lentil Biryani, along with essential tips to ensure your dish is flavorful and perfectly cooked.
Ingredients
- 1 lb (450g) lamb, cut into cubes
- 1 cup yogurt
- 1/2 cup dried lentils (preferably brown or green), soaked for 30 minutes and drained
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 3 cups water
- 1 large onion, thinly sliced
- 2 tbsp cooking oil or ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1-2 green chilies, sliced
- 1/2 tsp garam masala
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Optional: fried onions, sliced boiled eggs
How to Make Lamb and Lentil Biryani
- In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, coriander, red chili powder, and salt. Add the lamb cubes, ensuring they’re fully coated in the marinade.
- Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For the best results, marinate overnight.
- While the lamb is marinating, rinse the soaked lentils and cook them until they are slightly tender but not fully soft, as they will cook further in the biryani. Drain the lentils and set them aside.
- Cook the basmati rice using a rice cooker or the stove according to package instructions. Once done, set it aside.
- In a large, deep pot or Dutch oven, heat the cooking oil or ghee over medium heat. Add the sliced onions and sauté until they become golden brown.
- Next, add the cinnamon stick, cardamom pods, cloves, and bay leaf, and sauté for another minute until fragrant.
- Add the marinated lamb to the pot, stirring to coat it with the spices. Cook the lamb for 10-15 minutes until it is browned and begins to release its juices. If the mixture becomes too dry, you can add a small splash of water.
- Once the lamb is cooked, add the partially cooked lentils and mix gently. Spread half of the mint, cilantro, and green chilies over the lamb mixture. Layer the rice evenly on top of the lamb and lentils.
- Sprinkle the remaining mint, cilantro, green chilies, and garam masala over the rice.
- Cover the pot with a tight-fitting lid. Reduce the heat to low, and let the biryani steam (known as “dum” cooking) for 20-25 minutes. This method allows the flavors to blend, and the rice to finish cooking without direct heat.
- After 20 minutes, turn off the heat and let the biryani sit for an additional 5 minutes.
- Once the biryani is ready, fluff the rice gently with a fork. Serve hot, garnished with fried onions, fresh mint and cilantro, and sliced boiled eggs if desired.
Recipe Tips
- Opt for tender cuts like lamb shoulder or leg, as they become soft and flavorful during cooking. Avoid using lean cuts as they may turn tough.
- For an authentic dum-style biryani, place a layer of foil or a damp cloth between the pot and the lid to seal in moisture and flavors.
- Pre-soaking lentils helps them cook evenly and reduces their cooking time, allowing them to blend well with the rice and lamb.
- Adjust the spice levels by adding or reducing green chilies and chili powder based on your preference.
Final Note
Enjoy this lamb and lentil biryani with a side of raita, salad, or your favorite chutney for an unforgettable meal that brings the rich flavors of South Asia to your table.
Want to experiment more in the kitchen by making tasty rice dishes? Check out our collection of recipes.
