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Lamb Biryani

Name: Lamb Biryani
Cuisine: India
Ingredients: 12 Cashew nuts; ½ tbsp Khus khus; ½ tbsp Cumin seeds; 3 sliced thinly Onions; 2 tsp Ginger garlic paste; 4 whole Garlic; Leaves Mint; Leaves Cilantro; ½ tsp dissolved in ½ cup warm milk Saffron; 2 tbsp Ghee; 2 Cups Basmati rice; ½ cup Full fat yogurt; 1 tbsp Cumin Seeds; ½ Bay leaf; 1 thin piece Cinnamon; 3 Cloves; 2 Cardamom; 1 lb Lamb; 1 tsp Red Chilli powder; 1 tbsp Biryani masala

Lamb India cuisine

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Ingredients: 20
From the kitchen: India

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Preparation

Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
Wash the rice and soak in water for twenty minutes.
Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
Then add the tomatoes and sauté them well till they are cooked and not mushy.
Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.
Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.
Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.

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Nutrition estimate

USDA ingredient data

Partial recipe · included ingredients only

The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.

Calculated automatically from 3 of 20 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.

Calories: 2,521 kcal
Fat: 79.7 g
Carbohydrate: 326.6 g
Protein: 110.9 g

Standard USDA sizes assumed for Onions. Exact portions and food assumptions are listed below.

Not included: Cashew nuts, Khus khus, Cumin seeds, Ginger garlic paste, Garlic, Mint, Cilantro, Saffron, Ghee, Full fat yogurt, Cumin Seeds, Bay leaf, Cinnamon, Cloves, Cardamom, Red Chilli powder, Biryani masala.

Cashew nuts: A count without a size or portion unit needs grams.
Khus khus: No quantifiable edible weight or reliable USDA food match is available.
Cumin seeds: No unambiguous USDA portion weight matches this measure.
Ginger garlic paste: No quantifiable edible weight or reliable USDA food match is available.
Garlic: No unambiguous USDA portion weight matches this measure.
Mint: No quantifiable edible weight or reliable USDA food match is available.
Cilantro: Ranges and descriptive amounts need a gram weight.
Saffron: Ranges and descriptive amounts need a gram weight.
Ghee: No quantifiable edible weight or reliable USDA food match is available.
Full fat yogurt: No quantifiable edible weight or reliable USDA food match is available.
Cumin Seeds: No unambiguous USDA portion weight matches this measure.
Bay leaf: A count without a size or portion unit needs grams.
Cinnamon: No unambiguous USDA portion weight matches this measure.
Cloves: No quantifiable edible weight or reliable USDA food match is available.
Cardamom: A count without a size or portion unit needs grams.
Red Chilli powder: No quantifiable edible weight or reliable USDA food match is available.
Biryani masala: No quantifiable edible weight or reliable USDA food match is available.

Full nutrition label & calculation notes

Nutrition Facts

Estimated subtotal · included ingredients only

3 of 20 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.

Servings in original recipe (optional)

Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.

Amount per original recipe

Calories2,521

Estimated nutrition facts for included ingredients only
Amount per original recipe	% Daily Value*
Total Fat 79.7 g	102%
Saturated Fat 37.9 g	190%
Trans Fat Unavailable	—
Cholesterol 299.4 mg	100%
Sodium 367.4 mg	16%
Total Carbohydrate 326.6 g	119%
Dietary Fiber Unavailable	—
Total Sugars Unavailable	—
Includes Added Sugars Unavailable	—
Protein 110.9 g	—
Vitamin D Unavailable	—
Calcium 238.5 mg	18%
Iron 10.1 mg	56%
Potassium 2,195.5 mg	47%

Nutrient data notes

A nutrient amount is unavailable when any included ingredient lacks that source value.

Trans Fat: USDA data missing for Basmati rice, Lamb.
Dietary Fiber: USDA data missing for Lamb.
Total Sugars: USDA data missing for Lamb.
Includes Added Sugars: USDA data missing for Onions, Basmati rice, Lamb.
Vitamin D: USDA data missing for Lamb.

* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.

— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.

Daily Value reference: FDA ↗

Ingredients used in this estimate

Cashew nuts · 12
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Nuts, cashew nuts, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Khus khus · ½ tbsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Cumin seeds · ½ tbsp
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, cumin seed. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Onions · 3 sliced thinly
330 g edible ingredient. Standard size assumed: 3 × USDA medium (2-1/2" dia); 1 portion = 110 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
Ginger garlic paste · 2 tsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Garlic · 4 whole
Excluded: No unambiguous USDA portion weight matches this measure.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
Mint · Leaves
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Cilantro · Leaves
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Coriander (cilantro) leaves, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Saffron · ½ tsp dissolved in ½ cup warm milk
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Spices, saffron. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Ghee · 2 tbsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Basmati rice · 2 Cups
370 g edible ingredient. USDA portion: 1 cup = 185 g.
Rice is treated as dry uncooked long-grain white rice. Basmati and other varieties may differ. USDA source ↗
Full fat yogurt · ½ cup
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Cumin Seeds · 1 tbsp
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, cumin seed. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Bay leaf · ½
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, bay leaf. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Cinnamon · 1 thin piece
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, cinnamon, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Cloves · 3
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Cardamom · 2
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, cardamom. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Lamb · 1 lb
453.592 g edible ingredient. Converted from 1 lb using a mass unit.
Generic lamb uses raw composite retail cuts, lean and fat. Cut, fat and bone content can change this estimate. USDA source ↗
Red Chilli powder · 1 tsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Biryani masala · 1 tbsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.

Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.

Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.

Source: USDA FoodData Central. Data retrieved 2026-11-08. These are automatically calculated estimates, not a laboratory analysis.

Adjust ingredients or calculate per serving ↗

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Preparation

Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
Wash the rice and soak in water for twenty minutes.
Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
Then add the tomatoes and sauté them well till they are cooked and not mushy.
Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.
Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.
Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.