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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix lamb cubes with garlic paste, ginger paste, yogurt, biryani spice mix, fresh coriander, green chillies, lemon juice, and crispy onions. Mix well and leave to marinate overnight or at least 3 hours.
Heat vegetable oil and add sliced onions. Cook until onions are golden.
Add marinated lamb and cook for 10 minutes until browned. Add boiling water until lamb is covered. Cook for 2 hours until tender.
In another pot, heat vegetable oil and add cinnamon sticks, bay leaves, cumin seeds, mustard seeds, cardamom, cloves, and salt. Fry for 5 minutes until fragrant.
Fill the pot with boiling water, bring to a boil, then add long grain rice. Cook until almost done, then drain.
In smaller pots, layer lamb, rice, crispy onions, saffron water, and coriander.
Cover with puff pastry and garnish with black seeds.
Bake for around 30 minutes at 190 degrees Celsius until the pastry is golden and crisp. Serve with raita.
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For a richer flavor, marinate the lamb overnight.
Ensure the rice is not fully cooked before layering to avoid overcooking.
Can I use chicken instead of lamb?
Yes, chicken can be used as a substitute for lamb.
How do I make saffron water?
Steep a few strands of saffron in warm water for 10 minutes to make saffron water.
What is the purpose of puff pastry?
Puff pastry seals the biryani, trapping the aromas and creating a crispy crust.
Can I skip the marination step?
Marination is crucial for flavor; skipping it will result in less flavorful meat.
Is raita necessary?
Raita is optional but complements the biryani by adding a cooling element.
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