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Lamb Biryani Recipe
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Tender lamb falls apart perfectly!|Saffron aroma is absolutely heavenly!|Best biryani I've ever made!|Rice texture is spot on!|Spice level is perfectly balanced!|Takes time but worth every step!|Family requests this every weekend!|Restaurant quality in my kitchen!
"
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Dishoom

Lamb Biryani Recipe

Learn how to make authentic lamb biryani recipe with this quick and easy guide. Discover how to cook restaurant-style biryani at home using fragrant spices, tender lamb, and perfectly steamed basmati rice for an unforgettable meal.

Prep

30 mins

Cook

90 mins

Serve

6

Kcal

520

Ingredients

Directions

FAQ for
Lamb Biryani Recipe

What ingredients are used in Lamb Biryani from Dishoom?

Key ingredients include 800g lamb, basmati rice, Greek yogurt, onions, ghee, aromatic spices like cardamom and cinnamon, saffron, fresh herbs, and nuts. The marinade uses ginger, garlic, and warming spices for authentic flavour.

How to cook Lamb Biryani from Dishoom at home?

Learn how to cook Lamb Biryani from Dishoom by marinating lamb in spiced yogurt, layering it with partially cooked basmati rice, caramelised onions, and herbs, then slow-cooking with saffron milk for tender meat and perfectly aromatic rice.

What's the best cut of lamb for making authentic biryani?

Lamb shoulder is ideal for biryani as it becomes incredibly tender during slow cooking and absorbs spices beautifully. Lamb leg also works well. Both cuts should be cut into 5cm chunks for even cooking and optimal texture.

How long should you marinate lamb for the most flavourful biryani?

Marinate lamb for at least 2 hours, though overnight marination yields the most tender and flavourful results. The yogurt and spices need time to penetrate the meat, breaking down fibres and infusing deep flavours.

What's the perfect rice cooking technique for fluffy biryani?

Cook basmati rice to only 70% doneness (6-8 minutes) before layering, as it finishes cooking during the final steaming process. This prevents mushy rice whilst ensuring each grain remains separate and perfectly textured.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Cover and refrigerate for at least 2 hours or overnight." }, { "@type": "HowToStep", "name": "Prepare saffron and rice", "text": "Soak saffron threads in warm milk and set aside. Wash basmati rice until water runs clear, then soak for 30 minutes. Heat 2 tbsp ghee and fry sliced onions for 15-20 minutes until golden brown and caramelized." }, { "@type": "HowToStep", "name": "Cook spices and lamb", "text": "In the same pan, add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Let sizzle for 30 seconds. Add marinated lamb with marinade and cook on medium-high heat for 8-10 minutes." }, { "@type": "HowToStep", "name": "Slow cook lamb", "text": "Reduce heat to low, cover tightly, and cook lamb for 45-60 minutes, stirring every 15 minutes until tender and sauce is thick and clinging to meat." }, { "@type": "HowToStep", "name": "Parboil rice", "text": "Bring large pot of water to boil with 2 tsp salt. Add drained rice and cook for 6-8 minutes until 70% cooked with slight bite. Drain immediately." }, { "@type": "HowToStep", "name": "First layer", "text": "Toast cashew nuts until golden. In lamb pan, spread half the rice over lamb. Sprinkle half the caramelized onions, mint, coriander, cashews and raisins over rice layer." }, { "@type": "HowToStep", "name": "Final layer", "text": "Add remaining rice as final layer, top with remaining onions, herbs, nuts, and raisins. Drizzle saffron milk evenly and dot with remaining 2 tbsp ghee." }, { "@type": "HowToStep", "name": "Steam cook", "text": "Cover pan with aluminum foil, then lid tightly. Cook on high heat for 2 minutes until bubbling, reduce to lowest heat and cook for 45 minutes. Turn off heat and rest for 10 minutes." }, { "@type": "HowToStep", "name": "Serve", "text": "Gently mix biryani before serving, being careful not to break rice grains. Serve immediately with raita and pickles." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-12-15", "reviewBody": "This biryani recipe is absolutely authentic! The lamb was so tender and the rice perfectly fragrant. My family said it tastes just like Dishoom restaurant.", "name": "Authentic Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-12-18", "reviewBody": "The layering technique really makes a difference. Every grain of rice was infused with flavor and the saffron gave it that beautiful golden color. Worth the effort!", "name": "Perfect Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-12-20", "reviewBody": "I followed the recipe exactly and the results were incredible. The marination overnight really made the lamb so flavorful. Best biryani I've ever made at home.", "name": "Outstanding Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "James Thompson", "datePublished": "2024-12-22", "reviewBody": "The aroma while cooking was amazing and the taste even better. The cashews and raisins added lovely texture. My guests were thoroughly impressed.", "name": "Impressive Dinner Party Dish", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Rashid", "datePublished": "2024-12-25", "reviewBody": "This is the most detailed and accurate biryani recipe I've found. The step-by-step instructions made it foolproof. The lamb was melt-in-your-mouth tender.", "name": "Most Detailed Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.grittychef.com/recipes/dishoom-lamb-biryani-recipe" }
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