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Aromatic Halal Lamb Biryani: A Spice-Laden Journey

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"This recipe offers a flavorful journey through aromatic spices and tender halal lamb, culminating in a mouth-watering biryani experience."

Serves 4-6 | Prep Time 2 hours 30 minutes | Cook Time 30

Why I Love This Recipe

What I love about "Aromatic Halal Lamb Biryani: "A Spice-Laden Journey through Flavours and Aromas", is the life and texture of every bite that evokes distant places with each spoonful. The softness of the halal lamb – perfumed with a medley of spices – makes the meal an adventure in the kitchen and ends up being the reason why we will always love that unique feeling of warmth and satisfaction that can´t be described with words.

Ingredients You'll Need

1 lb (450g) halal lamb, cut into bite-sized pieces (marinade for at least 2 hours)
1 cup (200g) basmati rice, soaked in water for 30 minutes
1 large onion, thinly sliced
3 cloves garlic, minced
1-inch (2.5cm) ginger, grated
2 tsp garam masala
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
6-8 green cardamom pods
2-inch (5cm) cinnamon stick
4-5 cloves
1 bay leaf
1/4 cup (60ml) yogurt, divided
2 tbsp ghee or oil, divided
1/2 cup (120ml) water or stock
Salt to taste
Saffron strands (for garnish)
Mint leaves and cilantro (for garnish)
Fried onions (for garnish)

Tip: For the Muslim community, When purchasing halal meat, you can seek recommendations from trusted sources or, if buying halal meat online , can ensure to check reviews and testimonials to verify authenticity and adherence to Islamic dietary laws.


Marinate the lamb with 2 tbsp yogurt, 1 tsp garam masala, 1/2 tsp red chili powder, 1 tsp ginger-garlic paste (made by grinding ginger and garlic), and salt. Set aside for at least 2 hours.

Soak the basmati rice in water for 30 minutes. Drain and set aside.

In a heavy-bottomed pot or Dutch oven, heat 1 tbsp ghee or oil over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.

In the same pot with the remaining onions, add the whole spices (cardamom, cinnamon, cloves, and bay leaf). Sauté for 1 minute until fragrant.

Add the marinated lamb and remaining yogurt. Cook for 5-7 minutes, stirring occasionally, until the lamb is lightly browned.

Add the remaining spices (garam masala, cumin, coriander, red chili, and turmeric), along with salt to taste. Mix well and cook for 2-3 minutes.

Add the drained rice and water or stock. Give it a gentle stir to combine everything.

Cover the pot with a tight-fitting lid and cook over low heat for 15-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.

Remove from heat and let it rest, covered, for 5 minutes.

Gently fluff the biryani with a fork, being careful not to break the rice grains.

Transfer to a serving dish and garnish with saffron strands, mint leaves, cilantro, and the reserved fried onions.

Serve hot, and enjoy this aromatic and flavorful halal lamb biryani!

Pairs Well With

A refreshing mango lassi or a robust, full-bodied red wine like a Cabernet Sauvignon.

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