Best Pakistani Lamb Biryani Recipe

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The best Pakistani Lamb Biryani Recipe is the most common variety such as Sindhi, Karachi-style, and Bombay biryani, Kachhi Biryani. this dish possibly is at the top of the list when it comes to the most searched items on the Internet and it makes the grade for a reason.

Best Pakistani Lamb Biryani Recipe

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Pakistani Lamb Biryani Recipe

INGREDIENTS:

  • 2 KG Lamb Meat Cut Into cubes with bone
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 1 tbsp Cadaman powder
  • 1 tsp Yellow color
  • 1 tbsp garam masala powder
  • 1 tsp Black Cumin Seed
  • 1 1/2 tbsp Red Chili Powder
  • 2 tbsp Ginger Garlic paste
  • 1 cup Yogurt
  • 4 Tomatoes
  • 4 Onions
  • 1 Cup Oil
  • Salt To Taste
Best Pakistani Lamb Biryani Recipe
  • FOR RICE INGREDIENTS
  • 1 1/2 KG Long Grain Basmati Rice, Wash And Soak for 1 Hour
  • 2 TBSP whole spices cloves, cinnamon, star anise, whole cumin seed, salt.
  • FOR ASSEMBLE
  • 4 Whole Green chili cut pieces
  • 1 cup Mint Leaves
  • 1 Cup Dry Plums
  • 1/2 Cup Oil
  • 1 tsp Green Cadaman Powder
  • 1 tsp Nutmeg and mace powder
  • 1 tbsp Salt
  • 1 Cup Whole Milk add yellow color

INSTRUCTIONS:

  1. In a large bowl add lamb meat, allspice powder, yogurt, and tomato cut into cubes.
    salt, ginger garlic paste, mix well all together and marinate for 1 hour. 
    I am using a pressure cooker add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until the meat
    tender soft, keep it aside.

  2. Meanwhile, In a large pot add water, become once boiled add all whole spices
    cloves, cinnamon, star anise, whole cumin seed, and salt. When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.
Best Pakistani Lamb Biryani Recipe
  1. FOR ASSEMBLE:

  1. In a large pot add half the rice spread all over in a pot, then add all the cooked meat spread all over the top rice, add all green chili, dry plum, cardamom
    powder, nutmeg, and mace powder, then again add the remaining rice.
    Add half a cup of oil and whole milk with color over the top and close the lid.
    Simmer time 30 min.

  2. After 30 min ready to eat Pakistani lamb biryani.
    Serve hot with fresh salad, yogurt raita 

Learn More Related Post Link Below


Hyderabadi Dum Biryani

or Hyderabadi Dum Ka Biryani traces its roots back to what is referred to as Nizami food.

Hyderabadi biryani is made from raw meat and cooked with rice slow flame. you can choose chicken or lamb, make both recipes tasty. serve with bagara baingan.

 

Best Pakistani Lamb Biryani Recipe

Hyderabadi culinary art takes pride in place in Southern or South Central Bharat.

Biryani was arguably the confluence of Persian invaders,

Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, Inter-marrying and sheer love of good food.

Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you confer with an authority of Indian food


When did the guy ask you what quiet Biryani one prefers? You walk into deep territory my friend – Kachhi Gosht ki Biryani and Pakistani Biryani?

Best Pakistani Lamb Biryani Recipe

Both types of Biryani have awesome taste, and different spices used, make for real

taste of Pakistani lamb biryani, today I am making the best lamb biryani, easy

to make a home, it is my own best recipe.

Hyderabadi Haleem Recipe |Mutton Haleem Recipe |
Print Recipe

Best Pakistani Lamb Biryani Recipe

Pakistani Lamb Biryani Recipe is easy to cook and tasty recipe.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Asian, Indian, pakistani
Servings: 10
Author: Benazir's kitchen

Ingredients

  • 2 KG Lamb Meat Cut Into cube with bone
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 1 tbsp Cadaman powder
  • 1 tsp Yellow color
  • 1 tbsp garam Masala powder
  • 1 tsp Black Cumin Seed
  • 1 1/2 tbsp Red Chili Powder
  • 2 tbsp Ginger Garlic paste
  • 1 Cup Yogurt
  • 4 Tomatos
  • 4 Onions
  • 1 Cup Oil
  • Salt To Taste
  • FOR RICE
  • 1 1/2 KG Long Grain Basmati Rice , Wash And Soak 1 Hour
  • 2 TBSP whole spices cloves , cinnamon, star anise, whole cumin seed, salt.
  • FOR ASSEMBLE
  • 4 Whole Green chili cut pieces
  • 1 Cup Mint Leaves
  • 1 Cup Dry Plums
  • 1/2 Cup Oil
  • 1 tsp Green Cadaman Powder
  • 1 tsp Nutmeg and mace powder
  • 1 tbsp Salt
  • 1 Cup Whole Milk add yellow color

Instructions

  • In a large bowl add lamb meat, allspice powder, yogurt, tomato cut into cube.salt, ginger garlic paste, mix well all together and marinate 1 hour. I am using pressure cooker  add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until meattender soft, keep it side.Meanwhile, In a large pot add water, become once boil add all whole spicescloves, cinnamon, star anise, whole cumin seed, salt.
  • When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.
  • FOR ASSEMBLE 
  • In a large pot add half rice spread all over in a pot, then add all cooked meat spread all over the top rice, add all green chili, dry plum, cardamompowder, nutmeg, mace powder, then again add the remaining rice.Add half cup oil and whole milk with color over the top close the lid.Simmer time 30 min.After 30 min ready to eat Pakistani lamb biryani.Serve hot with fresh salad, yogurt raita 

My ( youtube channel Name ) @Benazir cooks official ( Subscribe Please )

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Hi, my name is Benazir I live in the United Kingdom. My hobby and passion making Asian traditional family recipes for masala ( spice mix ) blend .all recipe is my own recipe very tasty and its easy to cook some of my recipes are from my mum its too tasty .my kids and my husband like my food. you should try at home. Cooking has always been my passion .when I was a little girl I love to cook, spending hours in the kitchen with my mother, making a mess but delicious traditional Pakistani recipes, using authentic, seasonal, fresh ingredients and preparing everything from scratch. Today I am still that same girl playing in the kitchen; I like to experiment with different tastes and textures, tingling from the Asian culinary culture to create my own personal recipes. However, I try to remain faithful to the authentic traditions, flavors, and ingredients. Getting dinner on the table is easy with these main dishes. Recipes from our test kitchens professionals are designed to inspire -whether you are entertaining our cooking at home.

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