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desi pub lamb biryani recipe
Andrea

desi pub lamb biryani recipe

Indian Desi Pub Lamb Biryani combines tender, marinated lamb with layers of basmati rice and a flavorful blend of spices. This recipe captures the essence of Indian curry pub-style cooking, offering a delicious, aromatic dish that's perfect for any occasion. Easy to make and packed with robust flavors, this lamb biryani is sure to impress. Pair it with raita or chutney for a meal that's both comforting and exciting.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
marination 4 hours
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the lamb marinade:
  • 1 kg boneless lamb, cut into 1.5-inch cubes
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp lemon juice
  • Salt to taste
For the rice:
  • 3 cups basmati rice
  • 6 cups water
  • 2 bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp salt
For the biryani:
  • 1/4 cup ghee
  • 1/4 cup vegetable oil
  • 3 large onions, thinly sliced
  • 1/4 cup warm milk
  • 1/2 tsp saffron strands
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup fried cashews (optional)

Method
 

  1. In a large bowl, mix all the marinade ingredients. Add the lamb pieces and coat well. Marinate for at least 4 hours or overnight in the refrigerator.
  2. Preheat the oven to 180°C (350°F).
  3. In a large pan over medium heat, add 2 tbsp ghee and 2 tbsp vegetable oil. Add sliced onions and fry until golden brown and crispy, about 15-20 minutes. Remove and set aside.
  4. Wash the rice until water runs clear. In a large pot, bring 6 cups of water to a boil. Add rice, salt, and whole spices. Cook for 8 minutes or until rice is 70% cooked. Drain and set aside.
  5. In a small bowl, soak saffron in warm milk.
  6. In a large, oven-safe pot or Dutch oven, heat 2 tbsp ghee and 2 tbsp vegetable oil over medium-high heat. Add the marinated lamb and cook for 10-12 minutes, stirring occasionally, until the lamb is browned on all sides.
  7. Layer half of the par-cooked rice over the lamb. Sprinkle half of the fried onions, mint, and coriander leaves.
  8. Add the remaining rice on top. Drizzle the saffron milk over the rice. Top with remaining fried onions, mint, and coriander leaves. Sprinkle fried cashews if using.
  9. Cover the pot with a tight-fitting lid or seal with aluminum foil. Place in the preheated oven and cook for 45 minutes.
  10. Reduce the oven temperature to 150°C (300°F) and cook for an additional 15 minutes.
  11. Remove from oven and let it rest for 15 minutes before opening the lid.
  12. Gently mix the layers before serving.
  13. Serve hot with raita or curry sauce.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!