The Best Homemade pakistani lamb biryani recipe
A flavorful, aromatic, and authentic Pakistani lamb biryani made at home using simple ingredients and traditional techniques. This layered rice dish features tender bone-in lamb, fragrant basmati rice, and a blend of whole and ground spices, all cooked to perfection. Ideal for special occasions or family meals.
Equipment
- Large heavy-bottomed pot for cooking masala and layering
- Oven for baking/dum
- Large mixing bowl for marinating lamb
- Colander for draining rice
- Large spoon for stirring and layering
- Measuring cups for consistent rice/water ratio
Ingredients
Main Ingredients
- 1 kg – Lamb on the bone, shoulder cut preferred
- 3 cups – Basmati rice
- 1 cup – Clarified butter Desi Ghee
- 3 – Onions finely sliced
- 4 – Tomatoes diced
- 1 cup – Natural yogurt
Ground Spices
- 1.5 tsp – Salt
- 1.5 tsp – Red chili powder
- 1 tsp – Turmeric powder
- 1 tsp – Coriander powder
Whole Spices
- 3 – Bay leaves
- 2 – Cinnamon sticks
- 3 – Black cardamoms
- 4 – Green cardamoms
- ½ tsp – Whole cloves
- ½ tsp – Black peppercorns
- 1 tbsp – Cumin seeds divided: some for rice, some for masala
Ginger & Garlic
- 1.5 pieces – Frozen ginger
- 1.5 pieces – Frozen garlic
- or use equivalent fresh/minced
Herbs for Garnish
- Fresh coriander – chopped
- Fresh mint – chopped
Optional Ingredients
- 4 – Bullet chilies sliced, optional
- Less than ¼ tsp – Yellow food coloring diluted in warm water
Instructions
Marinate the Lamb
- In a large bowl, add lamb, yogurt, salt, chili powder, turmeric, and coriander powder.
- Mix well to coat and set aside for 30–60 minutes while prepping other ingredients.
Cook the Masala
- Heat clarified butter in a heavy-bottomed pot.
- Add whole spices and sauté for 30 seconds until fragrant.
- Add onions and cook until golden brown.
- Add marinated lamb along with its marinade.
- Add diced tomatoes and ginger-garlic.
- Cover and cook for 25–30 minutes, stirring occasionally.
- Uncover, increase heat and cook for another 10–15 minutes until oil separates and lamb is tender.
Prepare the Rice
- Rinse and soak rice for 10–15 minutes.
- Boil water, add cumin seeds.
- Add rice and cook until 50% done (firm inside).
- Drain and set aside.
Layer and Bake
- Reheat masala, add bullet chilies and 1 cup hot water.
- In a deep dish, layer half of the rice over masala.
- Sprinkle half herbs and food color water.
- Repeat with remaining rice, herbs, and food coloring.
- Cover tightly and bake at 185°C (365°F) for 15–20 minutes.
Serve
- Gently mix biryani before serving to combine layers.
- Serve hot with raita or chutney.