Aromatic Lamb Biryani with Caramelised Onions and Garlic Recipe

Directions

1. Step 1

   Start by marinating your lamb, which is absolutely crucial for tender, flavourful meat. In a large mixing bowl, combine the yoghurt, minced garlic, grated ginger, cumin, coriander, turmeric, garam masala, salt, and black pepper, whisking everything together until you have a smooth, fragrant paste. Add your lamb cubes and use your hands to really massage the marinade into every piece, ensuring each cube is completely coated. Cover the bowl with cling film and refrigerate for at least 30 minutes, though if you've got time, leaving it for 2-3 hours will give you even more incredible flavour.

2. Step 2

   Whilst the lamb marinates, let's prepare the rice, which needs to be parboiled so it finishes cooking perfectly with the lamb. Rinse your basmati rice under cold running water, swishing it around with your fingers, changing the water 4-5 times until it runs completely clear – this removes excess starch and prevents sticky rice, which is essential for proper biryani texture. In a large pot, bring 750ml water to a rolling boil, then add the salt, cardamom pods, cloves, bay leaf, and cinnamon stick. Add the drained rice and cook for exactly 5-6 minutes until the rice is about 70% cooked – it should still have a slight bite in the centre when you test a grain between your fingers. Drain immediately in a colander and set aside, don't worry if it seems undercooked, this is exactly what you want.

3. Step 3

   Now for the star of the show – those gorgeous caramelised onions that'll add incredible sweetness and depth. Heat 4 tablespoons of olive oil in your largest, heaviest-based pot or Dutch oven over medium heat until it shimmers. Add all the sliced onions (yes, it'll seem like loads, but they'll cook down beautifully) and a good pinch of salt. Cook, stirring every 2-3 minutes, for about 20-25 minutes until the onions turn a deep golden brown colour – don't rush this step, as proper caramelisation is where the magic happens and patience here means incredible flavour. If the onions start catching on the bottom, reduce the heat slightly and add a splash of water to deglaze. Once they're beautifully caramelised, remove about one-third of them to a plate for garnishing later.

4. Step 4

   Add the sliced garlic and ginger matchsticks to the remaining onions in the pot, stirring for 1-2 minutes until they smell absolutely incredible and the garlic just starts to turn golden at the edges. This aromatics layer is crucial for building that authentic biryani fragrance that'll have everyone gathering in the kitchen. Push the onion mixture to the sides of the pot, creating a well in the centre.

5. Step 5

   Add the remaining 2 tablespoons of olive oil to the centre of your pot and increase the heat to medium-high. Working in two batches to avoid overcrowding (this ensures proper browning rather than steaming), add your marinated lamb pieces, shaking off any excess marinade. Sear the lamb for 3-4 minutes without moving it, allowing a golden crust to form on the bottom, then turn the pieces and brown the other sides for another 2-3 minutes. Once all the lamb is seared and has developed a lovely colour, return any removed pieces to the pot and mix everything together with the onions.

6. Step 6

   Pour in 250ml water and any remaining marinade, scraping up all those beautiful browned bits from the bottom of the pot with a wooden spoon – this is pure flavour gold. Bring everything to a gentle simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook for 45-50 minutes until the lamb is tender and the sauce has reduced by about half. Check occasionally and if it's looking too dry, add a splash more water. The lamb should be meltingly tender and the sauce should be thick and clinging to the meat, not watery.

7. Step 7

   Now comes the layering, which creates those stunning striations you see in authentic biryani. Spread half of your parboiled rice evenly over the lamb, trying not to disturb the meat too much. Drizzle over half of the saffron milk if using (this creates those gorgeous golden streaks), scatter over half of the chopped coriander, then add the remaining rice in an even layer. Drizzle the rest of the saffron milk over the top, scatter the remaining coriander, and finish with those reserved caramelised onions spread beautifully across the surface. The layering technique ensures every spoonful has rice, meat, and those sweet onions.

8. Step 8

   This final steaming step is absolutely crucial for bringing everything together. Place a clean tea towel over the pot, then put the lid on top of the towel, tucking the edges up and over the lid so they don't catch fire – the towel absorbs excess moisture whilst the lid traps steam, creating perfectly fluffy rice. Cook on the lowest possible heat for 25-30 minutes without lifting the lid (I know it's tempting, but resist!). Turn off the heat and let it rest, still covered, for 10 minutes. When you're ready to serve, use a large spoon to gently dig down to the bottom and lift portions that show off those gorgeous layers. The rice should be fluffy and separate, the lamb tender and aromatic, with those caramelised onions adding pops of sweetness throughout – absolutely magnificent and worth every minute of effort!

Nutrition per serving

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