Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.

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  • Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

  • Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.

  • Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

  • Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.

  • Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.

  • Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Nutrition Facts

544 calories; protein 16.5g; carbohydrates 64.3g; fat 25g; cholesterol 42.5mg; sodium 429.2mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2010
Excellent recipe, but a little modification, Add half teaspoon of Nutmeg, and one star Anise makes the flavour burst in your mouth. Note: you can also use Goat/Beef meat it works perfectly great with the same recipe Read More
(58)

Most helpful critical review

Rating: 1 stars
04/08/2014
It called for a total of five large onions! I used only one giant one and it was sufficient. It was so spicy.There was not a good balance of meat and rice mixture. The ingredients were expensive. Read More
(2)
35 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
06/21/2010
Excellent recipe, but a little modification, Add half teaspoon of Nutmeg, and one star Anise makes the flavour burst in your mouth. Note: you can also use Goat/Beef meat it works perfectly great with the same recipe Read More
(58)
Rating: 5 stars
06/07/2010
just did this recipe I didn't add the green chile coz I dont eat spicy food so I enjoyed it a lot. thank you. Read More
(33)
Rating: 5 stars
03/02/2010
Very, very good and very authentic tasting. It does have a long list of ingredients, but my spice cabinet is pretty well stocked. Read More
(30)
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Rating: 5 stars
06/07/2010
This is my favorite Indian dish, along with the Palak Paneer. This recipe is fantastic! I love to drink mango lassi with it. Read More
(11)
Rating: 5 stars
03/02/2010
great biryani we all loved it., Read More
(11)
Rating: 5 stars
03/17/2013
Wonderful recipe. It took me two and half hours to prep and cook. It turned out real good! Cant wait to make again. Modification- Step 6: Instead of oil use Ghee(clarified Indian butter). When the onion start turning brown add a handful golden raisins followed by some raw cashews (Do not use the salted or seasoned kind like Planters-- you can get the raw cashews at the Indian stores they are like 4.99 for quarter pound). Read More
(8)
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Rating: 5 stars
06/25/2013
Great recipe. I left out all the hot spices because I wanted to give it to my 1 year old son. I also didn't have garlic paste and ginger paste. Also instead of 5 onions I just put ONE and it turned out perfect. Everyone in my family absolutely loved it even the baby. Read More
(5)
Rating: 1 stars
04/08/2014
It called for a total of five large onions! I used only one giant one and it was sufficient. It was so spicy.There was not a good balance of meat and rice mixture. The ingredients were expensive. Read More
(2)
Rating: 5 stars
08/06/2013
I did try this two weeks ago and it was great. I used the regular cardamoms and also took the advice on the half tsp of nutmeg and one star Anise during the frying of the cloves cardamom and and cinnamon. I used veal as I had some in the freezer. The family really enjoyed it. Thank you. Read More
(1)
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