Name: Special Lamb Biryani Pie with Saffron-Infused Rice and Caramelized Onions Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Indian
Ingredients: 500g lamb neck or shoulder, chopped into small chunks; 3 tbsp Indian spice mix (see spice blend below), plus a pinch; 100g yogurt, plus extra to serve; ½ lemon, juiced; 3 tbsp vegetable oil; 2 large onions, halved and sliced; 4 garlic cloves, crushed; thumb-sized piece ginger, peeled and finely chopped; 4 plum tomatoes, chopped or 200g canned chopped tomatoes; 200ml water (plus marinade water swilled from lamb tray); Salt, to season; 100g butter; 2 cinnamon sticks; 6 cardamom pods; 4 bay or 6 curry leaves; 2 star anise; 300g basmati rice; Good pinch saffron; 2 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp sweet paprika; 2 tsp mild chilli powder (Kashmiri chilli powder if available); 2 tsp fenugreek seeds; 3 whole cloves; 1 tsp fennel seeds; 1 tsp ground turmeric; 10 cardamom pods, seeds removed and pods discarded; 320g sheet ready-rolled puff pastry; 1 egg, beaten; 2 tsp nigella seeds

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Introduction

This special lamb biryani is a fragrant and flavorful dish that combines tender spiced lamb with perfectly cooked basmati rice. Layered with caramelised onions, aromatic spices, and topped with a golden puff pastry crust, it’s a show-stopper perfect for any occasion.

The image shows a white pot with a yellow handle filled with biryani. The biryani has visible layers: the bottom layer is white and yellow fluffy rice mixed with green herbs, and pieces of dark brown meat scattered throughout. The top layer is a golden, flaky, puffy bread sprinkled with black seeds, partially torn to reveal the biryani beneath. Next to the pot is a white bowl with white yogurt topped with green herbs and thin slices of purple onion. A woman’s hand is holding a white plate with some biryani on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g lamb neck or shoulder, chopped into small chunks
3 tbsp Indian spice mix, plus a pinch (see method for blend)
100g yogurt, plus extra to serve
½ lemon, juiced
3 tbsp vegetable oil
2 large onions, halved and sliced
300g basmati rice
4 garlic cloves, crushed
Thumb-sized piece ginger, peeled and finely chopped
4 plum tomatoes, chopped or 200g can chopped tomatoes
Good pinch of saffron
100g butter
2 cinnamon sticks
6 cardamom pods
4 bay or 6 curry leaves
2 star anise
320g sheet ready-rolled puff pastry
1 egg, beaten
2 tsp nigella seeds
Handful chopped coriander or mint
1 red onion, halved and thinly sliced
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp sweet paprika
2 tsp mild chilli powder (Kashmiri chilli powder if possible)
2 tsp fenugreek seeds
3 whole cloves
1 tsp fennel seeds
1 tsp ground turmeric
10 cardamom pods, seeds removed and pods discarded

Instructions

Step 1: Prepare the Indian spice mix by lightly crushing coriander seeds, cumin seeds, fenugreek seeds, cloves, fennel seeds, and cardamom seeds. Mix with sweet paprika, mild chilli powder, and ground turmeric.
Step 2: Combine the lamb with 3 tablespoons of the spice mix, yogurt, lemon juice, and a pinch of salt. Let marinate at room temperature for at least 30 minutes, or chill overnight for deeper flavor.
Step 3: Heat 2 tablespoons of vegetable oil in a large frying pan over low-medium heat. Cook the sliced onions slowly for 15-20 minutes until they are deeply caramelised. Set onions aside in a bowl.
Step 4: Rinse the basmati rice three times under cold water, then soak in fresh water for 30 minutes.
Step 5: Add the remaining oil to the pan and brown the lamb pieces in batches. As the marinade starts to catch, scrape the bottom of the pan to incorporate the flavor. Return all lamb to the pan, add garlic and ginger, and cook for 1-2 minutes.
Step 6: Stir in the tomatoes and 200ml water, including any marinade left in the bowl. Season with salt, cover, and simmer gently for 45 minutes, stirring occasionally and adding water if necessary. You can chill the lamb now for up to two days if desired.
Step 7: Drain the soaked rice, cover with fresh water, add salt, and bring to a boil. Bubble for 2 minutes, then drain again and leave to cool.
Step 8: Soak the saffron in 50ml boiling water for 10 minutes to release its color and aroma.
Step 9: Smear 50g butter inside a casserole dish. Sprinkle a little of the Indian spice mix and salt inside the dish.
Step 10: Assemble the biryani in layers: start with one-third of the lamb, then one-third of the rice, a layer of caramelised onions, a cinnamon stick, a few cardamom pods, bay or curry leaves, and star anise. Repeat layers twice more until ingredients are used up.
Step 11: Pour the saffron water over the top layer of rice, dot with remaining butter, and season with salt. Chill the assembled biryani for up to 24 hours if you like.
Step 12: Preheat the oven to 200°C (180°C fan/gas mark 6). Roll out the puff pastry and cut a circle slightly larger than the dish. Brush beaten egg around the dish rim, then cover with the pastry disc, pressing to seal edges. Brush more egg on top and sprinkle with nigella seeds.
Step 13: Bake for 45-50 minutes until the pastry is golden and crisp.
Step 14: Mix chopped coriander or mint with thinly sliced red onion. Serve the biryani topped with this herb-onion mix and extra yogurt on the side.

Tips & Variations

For a vegetarian version, substitute lamb with spiced mixed vegetables or paneer and adjust cooking times accordingly.
Use aged basmati rice for best texture and fragrance.
Marinating the lamb overnight intensifies the flavors significantly.
Replace puff pastry with phyllo for a lighter crust, brushing layers with melted butter before baking.
If saffron is unavailable, turmeric can be used for color but will lack the distinct aroma.

Storage

Store any leftover biryani covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until steaming hot. Avoid reheating more than once for the best taste and texture. The pastry crust is best enjoyed fresh but can be refreshed under a hot grill.

How to Serve

A round white pot with a yellow handle holds a baked dish topped with a golden, crispy crust sprinkled with black seeds. Part of the crust is broken to show inside layers of spiced rice mixed with chunks of dark brown meat and some green herbs. Next to the pot on a wooden board is a small white bowl filled with white yogurt, fresh green leaves, and thin slices of red onion. In the background, on the white marbled surface, a small white plate with a serving of the rice and meat mixture is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the biryani ahead of time?

Yes, both the marinated lamb and the assembled biryani can be chilled for up to 24 hours before baking. This allows the flavors to develop and makes serving easier.

What if I don’t have all the whole spices for the Indian mix?

Use a pre-made garam masala or curry powder as a substitute. Freshly toasted spices add more depth, but packaged blends work well in a pinch.