Royal Lamb Biryani with Saffron Infusion
This sumptuous Royal Lamb Biryani is a celebration of flavors and aromas, bringing together tender lamb, fragrant spices, and aromatic saffron-infused rice. Originating from the southern regions of Asia, biryani has been cherished for centuries as a regal dish, often gracing the tables of royalty and special occasions. This recipe follows the traditional methods, beginning with marinated lamb infused with a myriad of spices and served atop a layer of rich, saffron-kissed basmati rice. The result is a dish that not only pleases the palate but also tells a story of cultural heritage. The blend of crispy fried onions, roasted almonds, and golden raisins adds texture and sweetness to this luxurious dish, making it a perfect centerpiece for banquets and family gatherings alike.
4-6 servings
Servings
463
Calories
31
Ingredients
Ingredients
Long-grain rice
2 cups (Basmati or Jasmine rice, rinsed and soaked for 3 hours.)
Coarse salt
2 1/4 tablespoons (Divided use for rice soaking and meat seasoning.)
Saffron threads
1 teaspoon (Lightly toasted.)
Warm milk
3 tablespoons (For saffron infusion.)
Water
4 quarts (Approximate, for boiling rice.)
Onions
3 medium (Two sliced thin and one chopped coarsely.)
Garlic cloves
4 (Husk removed.)
Fresh gingerroot
1 inch (Peeled and chopped.)
Lime juice
1 tablespoon (Freshly squeezed.)
Water
1 tablespoon (For the blended onion paste.)
Whole cloves
5 (Fresh whole spices.)
Black peppercorns
1/2 teaspoon (Fresh whole spices.)
Cardamom seeds
1/2 teaspoon (Fresh whole spices, husked.)
Cumin seeds
1 teaspoon (Fresh whole spices.)
Coriander seeds
1 teaspoon (Fresh whole spices.)
Garam masala powder
1/2 tablespoon (Ground spices.)
Nutmeg
1/8 teaspoon (Grated.)
Cayenne pepper
1/4 teaspoon (For spice.)
Flour
1/4 cup (For sealing dough.)
Almonds
2 tablespoons (Blanched and sliced.)
Raisins
2 tablespoons (For garnish.)
Vegetable oil
12 tablespoons (Substitute with ghee.)
Lamb
1.5 - 2 lbs (De-boned and cut into large cubes (shoulder chops).)
Yogurt
1 cup (Plain yogurt.)
Salt
1 teaspoon (For seasoning lamb.)
Bay leaves
2 (Added whole.)
Cinnamon stick
1/2 inch (Added whole.)
Water
2/3 cup (For cooking process.)
Butter
3 tablespoons (Cut into small pieces.)
Mint leaves
1 tablespoon (Chopped (optional); substitute with coriander leaves.)
Hard-boiled eggs
3 (Shells removed and cut in half.)
Instructions
1
1. **Prep the Rice:** Wash the rice thoroughly under cold water in several changes until the water runs clear. Soak the rice in water, along with 1 tablespoon of salt, for 3 hours. Drain before cooking.
2
2. **Saffron Infusion:** Gently toast the saffron threads in a dry pan until fragrant and darker in color. Combine the threads with warm milk and let steep for 3 hours.
3
3. **Onion Preparation:** Slice two onions thinly and chop the third onion coarsely. Blend the chopped onion with garlic, ginger, lime juice, and water until smooth, then set aside.
4
4. **Spice Preparation:** Grind the whole spices (cloves, black peppercorns, cardamom seeds, cumin seeds, coriander seeds) finely along with garam masala, nutmeg, and cayenne pepper. Set aside.
5
5. **Dough for Sealing:** Make a soft dough with flour and some water, wrap it in plastic, and set aside as it will be used to seal the pot.
6
6. **Frying Onions:** In a frying pan, heat 3 tablespoons of oil. Fry the sliced onions until golden brown and crispy. Remove and drain on paper towels.
7
7. **Frying Garnishes:** In the same pan, add the raisins and fry until plump; remove and set aside. Fry the almonds until golden and remove as well.
8
8. **Cooking Lamb:** In the remaining oil, brown the lamb pieces in batches. Once all are browned, set aside in a bowl.
9
9. **Building the Sauce:** In the same pan, add 6 tablespoons of oil. Add the coarsely chopped onion paste and fry until browned. Return the lamb to the pan and mix in the yogurt, salt, bay leaves, cinnamon stick, and 2/3 cup of water. Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally.
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10. **Final Spicing:** After 30 minutes, add the ground spices. Stir and simmer for an additional 30 minutes until you have a thick sauce. Adjust with water as needed.
11
11. **Assemble Biryani:** Grease a large, heatproof pot. Add the meat mixture and layer the prepared rice on top. Create a mound with a hole in the center. Drizzle the saffron milk into the rice and distribute the pieces of butter around the mound along with fried onions, almonds, raisins, and mint leaves.
12
12. **Sealing and Cooking:** Cover the pot with aluminum foil, sealing the edges tightly with your prepared dough. Cook on low heat for 30 minutes without lifting the lid.
13
13. **Finishing Touches:** After cooking, carefully remove the lid and arrange hard-boiled egg halves around the biryani. Serve hot, with raita or salad on the side.
Nutrition Information
25g
Fat
40g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Royal Lamb Biryani?
Royal Lamb Biryani is a sumptuous, aromatic dish from southern Asia featuring tender lamb, fragrant spices, and saffron-infused basmati rice.
What kind of rice is best for this biryani?
Long-grain rice like Basmati or Jasmine rice is recommended for the best texture and aroma.
How long should the rice be soaked before cooking?
The rice should be washed thoroughly and then soaked in salted water for 3 hours.
How do I prepare the saffron infusion?
Lightly toast the saffron threads in a dry pan, then steep them in warm milk for 3 hours.
What ingredients are used in the onion paste?
The paste is made by blending one coarsely chopped onion with garlic, ginger, lime juice, and a tablespoon of water.
Which ground spices are included in the homemade spice blend?
The blend includes ground cloves, black peppercorns, cardamom seeds, cumin seeds, coriander seeds, garam masala, nutmeg, and cayenne pepper.
What is the purpose of the flour dough in this recipe?
A soft dough made of flour and water is used to seal the lid of the pot tightly during the steaming process.
How should the garnish onions be prepared?
Two onions should be thinly sliced and fried in oil until they are golden brown and crispy.
What garnishes are used for the final presentation?
The dish is garnished with fried onions, toasted almonds, plump fried raisins, mint leaves, and halved hard-boiled eggs.
How do I prepare the lamb for cooking?
Use 1.5 to 2 lbs of de-boned lamb shoulder chops, cut into large cubes, and brown them in batches before simmering.
How long does it take to cook the lamb sauce?
The lamb simmers for 30 minutes with yogurt and whole spices, then another 30 minutes after adding the ground spice blend.
How is the biryani assembled in the pot?
Layer the meat mixture at the bottom, top with rice, create a hole for saffron milk, and add butter and garnishes before sealing.
How long should the biryani steam once the pot is sealed?
The pot should be cooked on low heat for 30 minutes without lifting the lid to allow the flavors to meld.
What is the calorie count per serving?
Each serving contains approximately 463 calories.
How much protein is in one serving of this lamb biryani?
There are 28 grams of protein per serving.
What is the fat content per serving?
The dish contains 25 grams of fat per serving.
How many carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
Can I substitute mint leaves?
Yes, if you do not have mint, you can substitute it with fresh coriander leaves.
How many servings does this recipe yield?
This recipe is designed to yield 4 to 6 servings.
Can I use ghee instead of vegetable oil?
Yes, vegetable oil can be substituted with ghee for a richer, more traditional flavor.
When are the hard-boiled eggs added?
The halved hard-boiled eggs are arranged around the biryani as a final touch after the steaming is complete.
Which whole spices are added to the meat during simmering?
Two bay leaves and a half-inch cinnamon stick are added whole to the lamb mixture.
How are the almonds prepared?
The almonds should be blanched, sliced, and fried until golden before being used as a garnish.
How many ingredients are required for this recipe?
The recipe calls for a total of 31 ingredients, including spices and garnishes.
How are the raisins treated?
The raisins are fried in oil until they become plump before being set aside for garnishing.
What amount of saffron is needed?
The recipe requires one teaspoon of toasted saffron threads.
What type of pot is best for cooking this dish?
A large, heatproof pot that can be tightly sealed with foil and dough is necessary for the steaming phase.
What are the recommended side dishes?
This biryani is best served hot with raita or a fresh side salad.
Why must the rice be washed until clear?
Washing the rice removes excess surface starch, which prevents the grains from sticking together.
Is this dish suitable for special occasions?
Yes, biryani is traditionally a regal dish served at banquets, festivals, and family gatherings.