Lamb Biryani

Our lamb biryani recipe a fusion of traditional and exotic spices that elevate this classic dish to new heights. The tender lamb is marinated with our signature Murch-e Masala Dar blend, adding a perfect balance of warmth and aromatic depth. Paired with fragrant basmati rice, rich saffron, and caramelized onions, every bite bursts with vibrant flavors that transport your taste buds on a journey.

Servings

8

Prep Time

60 Min

Cook Time

100 Min

Ingredients

2 lbs lamb stew meat

1 cup plain Greek yogurt

8 cloves garlic, minced

1 tbsp ginger paste

6 tbsp  Noshejan Murch-e Masala Dar

6 tbsp butter

3 large onions, halved and sliced

1 cup minced carrot

2 cups basmati rice, rinsed and soaked

4 cups water

1 red bell pepper, quartered and sliced

1 jalapeno, halved, seeded & diced

Juice of 2 limes

1 tsp saffron, bloomed over a melting ice cube

1/4 cup warm milk

1/4 cup chopped cilantro

Instructions

Combine the lamb, yogurt, garlic, ginger paste, and 3 tbsp Noshejan Murch-e Masala Dar in a mixing bowl. Mix well, ensuring all pieces of lamb are coated evenly. Marinate for at least one hour or overnight.

In a large sauté pan, heat the butter over medium-high heat. Add the onions and carrots and cook for 15 minutes, stirring often.

Add the lamb to the onions and cook for 10 minutes, stirring often. Add 1 cup water, bell pepper, jalapeño, and lime juice, cover, and cook on medium-low heat for 15 minutes, stirring often.

In a large pot, bring the remaining water to a boil. Add the remaining Noshejan Murch-e Masala Dar and mix well. Add the rice and bring the water back to a boil. Cover the pot and reduce the heat to medium-low. Cook for 30 minutes.

Remove the lid, raise the heat to medium-high, and cook for 15 minutes.

Remove the rice pot from the heat without lifting the lid and allow it to steam for 10 minutes. Then, remove the lid and fluff the rice with a fork.

Spread half of the rice along the bottom of a heavy-bottomed pot. Add the lamb mixture and sauce. Spread the remaining rice over the lamb.

Mix the saffron water and milk together and pour over the rice.

Cover the pot with a lid and cook over low heat for 20 minutes.

Plate the lamb and rice and top with cilantro.