Stovetop Lamb Biryani Recipe
Introduction
Stovetop lamb biryani is a fragrant and flavorful one-pot meal that combines tender lamb with aromatic spices and fluffy basmati rice. This recipe offers a comforting dish perfect for family dinners or special occasions.
Ingredients
- 5 green cardamom pods
- 5 cloves
- 2cm cinnamon stick
- 450g lamb rump, cut into 2cm cubes
- 250g tomatoes, roughly chopped
- 3 tbsp Greek yogurt
- 1 large onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 10g ginger, peeled and roughly chopped
- 1 green chilli, deseeded and roughly chopped
- Small handful of coriander, roughly chopped
- 2½ tsp ghee
- ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 200g basmati rice
- 3 green cardamom pods
- 2cm pandan leaf (optional)
- 75g raw cashew nuts
- 2 curry leaf sprigs, leaves picked
- 4 fridge-cold eggs
Instructions
- Step 1: Toast the 5 green cardamom pods, 5 cloves, and 2cm cinnamon stick in a small frying pan over medium heat for 1-2 minutes until fragrant. Crush to a coarse powder with a pestle and mortar, discarding the cardamom husks.
- Step 2: In a large bowl, combine the lamb, tomatoes, Greek yogurt, ½ tsp fine sea salt, and the crushed spices. Mix well and marinate for at least 2 hours or overnight for best flavor.
- Step 3: Blitz half the onion with garlic, ginger, green chilli, and coriander in a food processor until finely chopped. Set aside.
- Step 4: Melt 1½ tsp ghee in a deep-sided, lidded saucepan over medium heat. Cook the remaining chopped onion for 7-9 minutes until soft and golden at the edges.
- Step 5: Add the Kashmiri chilli powder, ground turmeric, blitzed onion mixture, and a pinch of salt to the pan. Stir well, then add the marinated lamb along with any leftover marinade. Cover, reduce heat, and simmer for 20 minutes.
- Step 6: Meanwhile, bring 300ml water to a boil. Add the rice, 3 green cardamom pods, and pandan leaf if using. Boil for 4-5 minutes, then drain. Remove the cardamom pods and pandan leaf, and set the rice aside.
- Step 7: In a small frying pan, melt remaining ghee over medium-high heat. Fry the cashew nuts for 3-4 minutes until golden. Remove and set aside. Add curry leaves to the pan, cook for 1 minute, then set aside with the cashews.
- Step 8: Uncover the lamb. Scatter the par-cooked rice, cashew nuts, and curry leaves evenly over the meat. Cover again and cook on low heat for 20 minutes, until the rice is soft and fluffy.
- Step 9: Meanwhile, bring a small pan of water to the boil. Carefully add the eggs and boil for 6-7 minutes. Drain, peel, then cut the eggs in half.
- Step 10: Gently stir the rice, cashews, and curry leaves into the lamb. Spoon onto a serving platter and arrange the boiled egg halves on top before serving.
Tips & Variations
- For an extra layer of flavor, marinate the lamb overnight to allow the spices to fully penetrate the meat.
- Substitute ghee with vegetable oil if preferred, though ghee adds a rich, nutty taste.
- Add saffron soaked in warm water to the rice for a traditional aromatic touch.
- Use chicken or beef instead of lamb for a different variation of this biryani.
- Serve with a side of cooling raita or a fresh cucumber salad to balance the spices.
Storage
Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave with a splash of water to keep the rice moist. Boiled eggs can be stored separately for the same duration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the biryani in advance?
Yes, marinate the lamb and prepare the rice ahead of time. Assemble and cook the biryani just before serving for the freshest results.
What if I don’t have a pandan leaf?
The pandan leaf adds a subtle fragrance but is optional. You can omit it without significantly affecting the flavor of the biryani.
Print
Stovetop Lamb Biryani Recipe
- Total Time: 2 hours 15 minutes (including marinating)
- Yield: 4 servings 1x
Description
A rich and aromatic stovetop lamb biryani featuring tender marinated lamb cooked with fragrant spices, layered with partially boiled basmati rice, cashew nuts, curry leaves, and topped with perfectly boiled eggs. This traditional Indian dish combines a blend of warming spices and fresh ingredients to create a flavorful and satisfying meal made entirely on the stove.
Ingredients
Scale
Spices & Herbs
- 5 green cardamom pods (for toasting)
- 5 cloves
- 2cm cinnamon stick
- ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 3 green cardamom pods (for rice)
- 2cm pandan leaf (optional)
- 2 curry leaf sprigs, leaves picked
- Small handful coriander, roughly chopped
Meat & Dairy
- 450g lamb rump, cut into 2cm cubes
- 3 tbsp Greek yogurt
- 4 fridge-cold eggs
- 2½ tsp ghee
Vegetables & Aromatics
- 250g tomatoes, roughly chopped
- 1 large onion, roughly chopped (divided use)
- 3 garlic cloves, roughly chopped
- 10g ginger, peeled and roughly chopped
- 1 green chilli, deseeded and roughly chopped
Other
- 200g basmati rice
- 75g raw cashew nuts
- Fine sea salt, ½ tsp plus a pinch for seasoning
- 300ml water (for rice)
Instructions
- Toast and crush spices: Heat the cardamom pods, cloves, and cinnamon stick in a small frying pan over medium heat for 1-2 minutes until fragrant. Use a pestle and mortar to crush them into a coarse powder, discarding cardamom husks.
- Marinate the lamb: Place lamb cubes in a large bowl with chopped tomatoes, Greek yogurt, ½ tsp fine sea salt, and the crushed spice mix. Mix thoroughly, cover, and marinate for at least 2 hours or overnight for best results.
- Prepare blitzed onion mixture: In a food processor, blend half of the chopped onion with garlic, ginger, green chilli, and coriander until finely chopped. Set this mixture aside.
- Sauté onions and spices: Melt 1½ tsp ghee in a deep-sided, lidded saucepan over medium heat. Add remaining onions and cook for 7-9 minutes until softened and golden at edges. Stir in Kashmiri chilli powder, turmeric, blitzed onion mixture, and a pinch of salt.
- Cook lamb: Add marinated lamb and all juices into the saucepan. Stir well, cover with lid, reduce heat to low, and simmer for 20 minutes to tenderize and infuse flavors.
- Parboil the rice: Bring 300ml water to a boil in a separate pan. Add basmati rice, 3 green cardamom pods, and optional pandan leaf. Boil for 4-5 minutes just until slightly tender. Drain rice and remove aromatics. Set aside.
- Toast cashews and curry leaves: In a small frying pan, melt remaining 1 tsp ghee over medium-high heat. Fry cashews for 3-4 minutes until golden, then transfer to a bowl. Quickly fry the curry leaves in the same pan for about one minute and set aside with cashews.
- Layer biryani and cook: Uncover the lamb. Evenly scatter parboiled rice over the meat, then top with fried cashews and curry leaves. Cover again and cook on low heat for 20 minutes, or until rice is soft, fluffy, and fully cooked.
- Boil eggs: While the biryani cooks, bring a small pan of water to a boil. Carefully add eggs and cook for 6-7 minutes to achieve soft-boiled texture. Drain, peel, and cut eggs in half.
- Serve: Gently stir the rice, cashews, and curry leaves into the lamb mixture to combine. Spoon the biryani onto a serving platter and arrange halved boiled eggs on top for garnish and extra protein.
Notes
- Marinating the lamb overnight will deepen the flavor and tenderize the meat further.
- Removing cardamom husks before crushing spices helps prevent bitterness.
- Parboiling the rice ensures it finishes cooking evenly when layered with the meat.
- Using ghee gives a rich and authentic flavor, but butter can be substituted if necessary.
- The pandan leaf is optional but adds a subtle fragrant aroma to the rice.
- Handle eggs gently after boiling to maintain their shape and provide a nice presentation.
- Prep Time: 15 minutes plus at least 2 hours marinating
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: lamb biryani, stovetop biryani, Indian lamb recipe, basmati rice, spicy lamb, one-pot meal, traditional biryani
