Indian Lamb Biryani

Indian Lamb Biryani is a flavorful and aromatic rice dish that originates from the Indian subcontinent. This traditional delicacy combines succulent pieces of lamb with fragrant basmati rice, creating a harmonious blend of spices and herbs.

One of the best dishes of lamb with rice and potatoes directly from India. The flavor in this biryani recipe will make you go to heaven.

The dish is known for its rich taste and complex layers of flavors, achieved through the meticulous use of ingredients such as aromatic spices like cardamom, cinnamon, and cloves, as well as herbs like mint and cilantro. The lamb is typically marinated in a blend of yogurt and spices before being layered with partially cooked rice.

The biryani is then slow-cooked, allowing the flavors to meld together and infuse into the rice, resulting in a mouthwatering and aromatic culinary experience. Indian Lamb Biryani is a celebration of Indian culinary expertise, showcasing the country’s diverse and vibrant gastronomic heritage.

Preparation: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Quantity: 8 servings
489 calories per serving
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Ingredients:

• 1/2 kg fried cauliflower
• 3 potatoes, peeled, diced and fried
• 3 carrots, peeled and fried
• a cup of fried cashew
• A cup of sliced grilled almond
• 1 kg of lamb meat
• 2 onions, peeled and chopped with 4 crushed cloves garlic
• 1 tablespoon biryani spices
• 3 cups cooked rice
• A little bit of oil
• Salt/pepper to taste
• 5 cardamom pods
• 2 bay leaves (laurus nobilis)
• Saffron soaked with rose water (optional)

How to prepare:

1. Cook the lamb meat and add salt, pepper, cardamom, and bay leaf and leave them until cooked.
2. In another bowl, squeeze a little oil and grill the onion and garlic until tender.
3. After that, add the biryani spices and then add the lamb meat.
4. Put the rice and fried vegetables over the lamb meat.
5. Add a little meat soup after filtering from impurities over rice, vegetables as well as meat.
6. Mix and cover the pan and cook for 10 minutes.
7. Pour rose water and saffron and cover the pot again and leave for 5 minutes.
8. Serve the dish and garnish with fried nuts.

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