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A plate of lamb biryani garnished with sliced red onions, a lemon wedge, and cilantro, with bowls of cucumber, yogurt, and extra onions on the side.
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Lamb Biryani

Marinated lamb shoulder braised in a spiced yogurt gravy, layered with parboiled basmati, saffron milk, and fried onions, then sealed and baked for a proper dum finish.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Rest10 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings (about ¾ lb lamb plus rice per serving)
Calories: 407kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Lamb & Marinade:

  • 2 lb lamb shoulder or leg cut into 1½-inch cubes
  • ¾ cup plain whole-milk yogurt
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh garlic grated
  • ½ teaspoon turmeric
  • 2 teaspoons red chili powder Kashmiri recommended
  • 1½ teaspoons garam masala
  • 1½ teaspoons kosher salt
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons vegetable oil

For the Biryani:

  • 2 tablespoons vegetable oil
  • 2 medium onions thinly sliced
  • ½ cup chicken broth
  • 2-3 green cardamom pods
  • 1 small bay leaf
  • 2-3 star anise
  • 1 small cinnamon stick
  • 2 cloves
  • 2 cups basmati rice rinsed and soaked 30 minutes
  • 2 teaspoons kosher salt for parboiling water
  • ¼ cup whole milk warmed
  • 1 big pinch saffron threads steeped in the warm milk 10 minutes
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh cilantro chopped

Instructions

Marinate the Lamb

  • Combine yogurt, grated ginger, grated garlic, turmeric, red chili powder, garam masala, salt, lemon juice, mint, cilantro, and oil in a bowl. Add lamb and coat thoroughly. Cover and refrigerate at least 1 hour, or overnight.
    A bowl of marinated lamb with herbs and spices, placed on a beige surface next to a striped cloth, fresh herbs, whole spices, and a bottle of oil.

Fry the Onions

  • Heat 2 tablespoons oil in an oven-safe skillet over medium. Add sliced onions with a pinch of salt. Cook, stirring, until deep golden and crisping at edges, 8–10 minutes. Remove half to a plate; leave the rest in the skillet.
    Sliced raw onions in a black cast iron skillet, ready to be cooked, with a bottle of oil, a towel, and spices nearby.

Sear and Braise the Lamb

  • Raise heat to medium-high. Add marinated lamb in a single layer; sear until browned on all sides, 6–8 minutes. Pour in ½ cup chicken broth and bring to a simmer. Add whole spices (cardamom, bay leaf, star anise, cinnamon stick, cloves). Reduce to medium and cook uncovered 10–15 minutes until lamb is just shy of tender and gravy is thick and spoonable. Taste and adjust salt.
    Chunks of cooked lamb in a dark sauce inside a black cast iron skillet, with cilantro and a striped cloth nearby on a light surface.

Parboil the Rice

  • Bring a large pot of water to a boil with 2 teaspoons kosher salt. Add soaked, drained basmati. Boil 5–6 minutes until grains are long and just firm at center (approximately 70% done). Drain immediately.

Prep the Oven and Saffron

  • Heat oven to 400°F. Steep saffron threads in warm milk for 10 minutes.

Layer the Biryani

  • Top the lamb gravy in the skillet with the parboiled rice. Drizzle saffron milk evenly over rice. Scatter half the reserved fried onions, then 1 tablespoon each of mint and cilantro.
    A cast iron skillet filled with rice, garnished with fried onions, fresh herbs, and a drizzle of saffron. A bunch of cilantro and a striped towel are nearby.

Seal and Bake (Dum)

  • Cover tightly with foil (the foil under the lid helps seal in steam), cover with the lid and transfer to the oven to bake at 400°F for 50–60 minutes.

Rest and Serve

  • Rest 10 minutes off heat with lid on. Open and gently fluff from the edges, pulling lamb and gravy up through the rice. Keep grains intact. Serve hot with raita and lemon wedges.
    A skillet filled with lamb biryani rice, garnished with cilantro, red onion slices, and a lemon wedge.

Notes

  • Before sealing, the lamb layer should look saucy — not soupy, not dry. Add a splash of water or stock if needed.
  • Parboil to approximately 70% done. Fully cooked rice will go soft in the dum bake.
  • Whole spices are for flavor, not eating. Remove them before serving or warn guests.
  • Refrigerate for up to 3 days; reheat, covered, with a splash of water in a 300°F oven.
  • Freeze in airtight portions for up to 1 month.
  • Make-ahead: braise the lamb layer up to 24 hours ahead; warm before layering.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 58g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 1531mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 3mg