Prep Time
15 MIn
Cook Time
90 MIN
Total Time
1 HR, 45 MIN
Servings
6
Ingredients
For the marinated lamb:
- 1½ lbs American lamb (shoulder or leg), cut into 1½-inch pieces
- 1 cup plain yogurt
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder (or mild paprika + cayenne mix)
- 2 cups butternut squash, peeled and cubed (½–¾ inch pieces)
- 2 cups cauliflower florets
- Salt to taste
- Juice of ½ lemon
For the rice:
- 2 cups basmati rice, rinsed and soaked 30 minutes
- 4 cups water
- 1 tsp salt
- 1 teaspoon Saffron strands soaked in 2 tablespoons warm milk (or water)
For the Biryani:
- 2 medium onions, thinly sliced
- 3 tablespoons neutral oil
- ½ cup chopped cilantro
- Additional ghee or butter for drizzling (optional)
- Reserved crispy onions for topping
Directions
1. Marinate the lamb:
Mix yogurt, ginger, garlic, all the spices, lemon juice, and salt. Toss American lamb to coat. Marinate at least 2 hours or overnight.
2. Parboil the Rice:
Bring water to a boil with salt. Add soaked rice and cook until about 70% done. Drain and set aside. Drizzle the saffron milk over the rice and gently toss.
3. Prepare Onions and Vegetables:
In a heavy pot, heat ghee/oil. Fry onions until deep golden brown and crispy. Remove half for garnish. Add marinated lamb to the remaining onions and brown for 10–15 minutes. Add butternut squash and cauliflower, toss gently to coat in the lamb and spices.
Add ½ cup water, cover, and simmer until lamb is tender and vegetables are soft but not falling apart (about 45–60 minutes). Add more water if needed.
4. Layer the Biryani:
Spoon half the saffron rice into the bottom of a baking dish. Top with half the meat mixture. Repeat this step once more. Scatter cilantro over the cooked lamb and vegetables. Dot with butter if desired. Cover tightly with foil and/or a lid.
5. Bake:
Bake at 350 degrees for 10-15 minutes. Rest 10 minutes before opening.
6. To Serve:
Garnish with crispy onions, extra herbs, and lemon wedges.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
