Lamb Biriani


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If you’re looking for a delicious lamb dish, look no further. This one really hits the spot!

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Serving Size / Yield

4 servings


  • 1 1/2 lbs. diced lean lamb
  • 4 3/4 C. water
  • 1 sprig coriander or parsley
  • 3 chilies, red and green, seeded
  • 1/4 C. oil
  • 1/4 C. butter
  • 4 onions
  • 2 C. long grain rice
  • 1 tsp. turmeric
  • 1 Tbs. coriander seeds
  • 1 pinch cumin
  • 2 garlic cloves, crushed
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 8 crushed cardamoms
  • 2/3 C. raisins
  • 4 canned litchis
  • 1 sprig watercress

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Scale the lamb in boiling water for 5 minutes. Drain and place in a saucepan with the fresh water, the coriander or parsley, and the chilies. Simmer covered for 1 1/2 hours. Remove the meat, keep the stock. Heat half of the oil and butter and sauté two chopped onions for 5 minutes. Add the rice and cook for 1 minute. Add half the turmeric, coriander, cumin and garlic. Sauté for 1 minute. Add the stock and season. Cover and simmer for 20 minutes.

Heat the remaining oil and butter and brown the meat. Sprinkle with the rest of the spices and raisins and brown for 3 minutes. Preheat the oven to 375 degrees. Slice the remaining onions and sauté separately until golden. Mix the meat and rice in a dish and cover with the onions. Reheat in oven for 15 minutes. Garnish with litchis and watercress.

Serve with: Curried Rice

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