Best Lamb Biryani Recipe

11/2 kg Meat (you can use Lamb, mutton, beef or goat) cut into serving sized pieces
250ml to 300ml yogurt
2 to 3 fresh tomatoes, blended
3 tbsp Tomato puree
1 kg onions, sliced then fried until golden {not burned, otherwise your biriyani masala will be too dark}
5 potatoes, peeled and halved, then fried until a knife can pierce through easily
2 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chilli powder or taste
Salt to taste
1 teaspoon levelled curry powder
1 teaspoon levelled garam Masala
1 & 1/2 cups water
1/4 or 1/2 cup of oil
2 sticks cinnamon

A) Peel, chop & fry onions
* Put aside. When the onions are cold, crush them by using your hand (s)
B) Clean the meat
C) In a bowl add meat, red chilli powder, salt, ginger and garlic pastes, mix it well, then marinate overnight (this is optional)
D) Boil meat for short time, maybe about 4 minutes(basically you want it to be undercooked
*Please don’t throw away soup from the boiled meat
E) Heat the oil in another large pot
F) Fry peeled potatoes {if you want you can half them in the middle} until a knife can pierce through easily (undercooked)
* Put aside
G) Add mixed garlic with curry powder and a bit of onions ( you will mix these in a small blender/food processor or in a small mortar and pestle beforehand
* Here you will need 1 small onion, 1 teaspoon garlic & 1 teaspoon curry powder
H) Add ginger & blended tomatoes in the pot
I) Add very little soup from the boiled meat, and then meat itself. At this point it’s like you are cooking curry lol. Let it cook for few minutes like 2 minutes or so
J) Now add fried potatoes, tomato puree, garam masala, yogurt and lemon juice
K) Cook it until it gets thicker
L) Add half of crushed fried onions
M) Make sure to stir it time to time to avoid burning your biriyani masala
N) Remove it from the stove / turn off the heat and allow it to cool down for few minutes (about 3-5 minutes)
O) Sprinkle half of the remaining fried & crushed onions

Biryani Rice
3- 4 cups Rice
Oil to taste
Salt to taste
4 cardamom pods
2 cinnamon sticks
2 pinches of saffron or Orange food colour powder, if you don’t have saffron

1) Wash and soak 3 – 4 cups of rice in water for about 20-30 minutes
2) Soak a few saffron strands in 4- 5 teaspoons of water in a cup and set aside
3) Bring a big pot of water to boil
4) Add salt, 4 cardamom pods, 2 cinnamon sticks and 2 tablespoons of oil
5) Drain the soaked rice and add to this water when it is boiling
6) Cook until the rice is about 3/4 done, remove and strain out all the water

*Now layer your rice in a biriyan pot

7) Leave cooked biriyan masala at the bottom of the pot as a first layer
8) Add a bit of rice as a second layer (Make sure to cover the whole masala)
9) Add 1 teaspoon of saffron liquid and strands
11) Add a bit of rice
10) Add 2 teaspoon of oil
11) Add a bit of rice
12) Add 1 teaspoon of saffron liquid and strands
13) Add rice
* Repeat the process until the whole rice is finished
14) Cover well the pot (this will keep the steam within and this process will allow the rice to be well cooked)
14) Steam it for about 18 minutes on low heat
*This tends to infuse the biryani flavour into the rice as it steams
15) Serve with salad, ripe banana and chilli sauce (optional)

Written by Farhat

Farhat Abbas


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  1. Hello, your recipes are so cool. Will cook biriani tomorrow. By the way, do you know anyone who knows to cook biriani and is ready to work for mini restaurant in Dar es Salaam?

  2. Thank you for the recipe,it looks yummy..Though i didn’t get this part, *layer the rice in a biriyani pot.. #7. Leave cooked biryani masala at the bottom of the pot as the 1st layer. Which cooked biryani masala?Thank you,

    • You’re welcome dear. Biriyan masala is the curry that was cooked before the rice. Don’t worry hun, i will share the video on how to make biriyan very soon, so you can have a clear idea on what i was trying to explain lol

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