Lamb or Chicken Biryani Recipe

2014.20.02 Indian Lamb Biryani.jpg
Homestyle Indian lamb biryani Prasanna Sankhe

Note: bone-in skinless chicken legs or thighs can be used in place of lamb. Reduce cooking time in step 3 to 30 to 45 minutes.

Recipe Facts

Active: 90 mins
Total: 105 mins
Serves: 4 servings

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For the Marinade:

  • 3 tablespoons ghee ( clarified butter)

  • 6 finely sliced medium onions (about 6 cups), divided

  • 1 1/2 pounds cubed lamb shoulder (see note)

  • 2 cups whole-milk yogurt

  • 2 hot green chiles (such as Serrano or Thai)

  • 1 teaspoon turmeric powder

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon grated fresh garlic (about 3 medium cloves)

  • 2 tablespoons toasted and ground cumin seeds, divided

  • 2 tablespoons toasted and ground coriander seeds, divided

  • 1 1/2 tablespoons red chile powder

  • Kosher salt

For the Sauce:

  • 2 medium potatoes, quartered

  • 4 dry bay leaves, divided

  • 5 cloves

  • 2-inch piece cinnamon broken into shards

  • 2 star anise pods

  • 1 black cardamom pod

  • 2 mace petals

  • 5 black peppercorns

  • 2 teaspoons whole fennel seed

  • 1 cup crushed tomatoes

  • 1 tablespoon garam masala

  • 1 cup fresh cilantro leaves, chopped, divided

For the Rice:

  • 2 1/2 cups basmati rice

  • 1 teaspoon juice from 1 lime


  1. For the Marinade: Heat 1 tablespoon ghee in a heavy bottomed saucepan over medium heat until shimmering. Add half of the onion and cook, stirring, until brown browned, about 10 minutes. Transfer to a bowl. In a large bowl, combine yogurt, turmeric, green chiles, ginger, garlic, 1 tablespoon ground cumin, 1 tablespoon ground coriander, chile powder, and 2 teaspoons salt. Roughly chop the onions and add to the mix. Add the lamb, mix well to coat, and refrigerate at least 2 hours and up to overnight.

  2. For the gravy: When ready to cook, add the remaining ghee to the heavy bottomed saucepan and heat over medium heat until shimmering. Add the potatoes and cook, turning occasionally, until golden brown, about 10 minutes. Transfer to a plate. Add remaining onions and cook, stirring, until golden brown, about 10 minutes. Add 2 bay leaves, cloves, cinnamon, star anise, black cardamom, peppercorns, fennel seeds. Cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes and cook until the oil separates from the tomatoes, bout 4 minutes. Add the garam masala and stir for 1 minute.

  3. Add half of the cilantro and the marinated lamb (discard excess marinade). Add 1 cup of water and stir to combine. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb is completely tender, about 3 hours. (See note.)

  4. Meanwhile, bring a large pot of water to a boil. Add lime juice and remaining 2 bay leaves. Season well with salt. Add rice and cook until almost tender. Drain well and spread on a plate to dry.

  5. To Asemble: Add remaining tablespoon ghee to a large Dutch oven and spread evenly over bottom. Add a 2 inch layer of rice. Next add the lamb gravy and sprinkle some coriander leaves. Add another layer of rice, lamb gravy and coriander, repeating until all of the rice and lamb is used up, finishing with a layer of rice. Cover and place the dutch oven on low heat. Cook until the rice is fragrant and completely cooked, about 20 minutes. Serve immediately.

Special Equipment

Spice/coffee grinder, heavy bottomed lidded saucepan, dutch oven

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Nutrition Facts (per serving)
668 Calories
17g Fat
92g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 668
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 37%
Cholesterol 106mg 35%
Sodium 1160mg 50%
Total Carbohydrate 92g 34%
Dietary Fiber 12g 41%
Total Sugars 22g
Protein 41g
Vitamin C 32mg 161%
Calcium 367mg 28%
Iron 10mg 58%
Potassium 1940mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)