Lamb Biryani with Raita

Fragrant layered lamb and rice cooked “dum” style, served with cooling yogurt raita – nut‑free and luxurious.

Ingredients

• Marinated lamb, basmati rice, fried onions, whole & ground spices, yogurt, saffron milk, ghee; raita ingredients.

Instructions

1. PREP AHEAD
2. - Rinse 1½ c basmati; soak 20 min.
3. - Marinate cubed lamb in yogurt, biryani masala 30 min.
4. - Slice onion thin; fry half to brown crisp for garnish.
5. - Blend raita: yogurt, grated cucumber, cumin, salt; chill.
6. COOKING STEPS
7. 1. Sear marinated lamb in heavy pot 5 min; add onion, tomato, spices; cook 10 min until oil separates.
8. 2. Drain rice; spread over lamb; pour 2¼ c hot stock; sprinkle saffron water.
9. 3. Cover tight; cook on low 20 min (dum). Rest 10 min.
10. 4. Gently fluff, lifting meat and rice together. Top with fried onions and cilantro. Serve with cool raita.
11. (Active time ≈ 40 min | Total ≈ 1 hr 20 min incl. marinate)

Nutrition Facts