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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend the tinned tomatoes, plain yogurt, fresh coriander, green chillies, garlic paste, and ginger paste well, then add to the lamb.
Add the spices: salt, pepper, clove powder, cumin powder, cardamom powder, and cinnamon. Salt to taste.
Add boiling water and cook for 1 hour until the lamb is tender.
Slice and fry the onions until golden, then add half of them to the lamb and cook for another 1 hour.
Dice and fry the potatoes until crispy and add them to the lamb.
Wash the long grain rice thoroughly.
Layer the rice, lamb mix, and fried onions in a pot.
Garnish with saffron water and cook on low heat for 30 minutes, making holes in the pot so the rice cooks through.
Serve hot and enjoy.
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Salt to taste.
Make holes in the pot for the rice to cook evenly.
Can I use chicken instead of lamb?
Yes, you can substitute lamb with chicken, but adjust the cooking time accordingly.
How do I ensure the rice cooks evenly?
Make holes in the pot with a spoon to allow steam to circulate and cook the rice evenly.
Can I prepare this biryani in advance?
Yes, you can prepare the lamb mixture in advance and layer it with rice just before cooking.
What can I serve with this biryani?
Serve with a side of raita or a fresh salad to complement the flavors.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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