Lamb Biryani Recipe

Lamb Biryani Recipe

How To Make Lamb Biryani

A delicious Indian specialty, this lamb biryani is a loaded rice dish that brims with a mix of Indian spices. Throw in raisins and cashews for some texture.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • ½cupplain yogurt
  • 2clovesgarlic
  • 1tspcayenne
  • ½tspground cumin
  • ¼tspfresh-ground black pepper
  • tspsalt
  • 1lbboneless lamb
  • 3tbspbutter
  • 1onion
  • ¼tspground cardamom,or ground coriander
  • ¼tspturmeric
  • 5cloves
  • 1cinnamon stick
  • cupslong-grain rice
  • cupswater
  • 1cupraisins
  • 1cupcashews,chopped


  1. In a medium bowl, combine the yogurt with garlic, cayenne, cumin, black pepper, and ½ teaspoon of the salt. Stir in the lamb.

  2. In a large saucepan, melt the butter over moderate heat.

  3. Add the onion and cook for about 3 minutes until starting to soften. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1¼ teaspoons of salt.

  4. Cook, stirring, for 1 minute.

  5. Add the lamb mixture to the pan. Stir in the water and raisins.

  6. Bring to a simmer. Cover and simmer for about 20 minutes until the rice and lamb are almost done.

  7. Remove from the heat. Let stand covered for about 5 minutes until the rice and lamb are just done.

  8. Stir in the cashews

Recipe Notes

  • Variation: Other nuts, such as almonds or pistachios, can easily stand-in for the cashews.



  • Calories: 1405.72kcal
  • Fat: 103.93g
  • Saturated Fat: 49.12g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 42.79g
  • Polyunsaturated Fat: 6.53g
  • Carbohydrates: 100.93g
  • Fiber: 4.64g
  • Sugar: 26.46g
  • Protein: 21.33g
  • Cholesterol: 114.20mg
  • Sodium: 1091.03mg
  • Calcium: 139.48mg
  • Potassium: 837.35mg
  • Iron: 4.83mg
  • Vitamin A: 90.81µg
  • Vitamin C: 4.36mg
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