Description
A special lamb biryani that combines tender, spiced lamb with fragrant basmati rice, layered with caramelized onions and aromatic whole spices, then topped with flaky puff pastry for a unique twist on a classic Indian dish.
Ingredients
Scale
For the Lamb Marinade and Curry:
- 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
For the Rice:
- 300g basmati rice
- Good pinch saffron
For the Spice Blend:
- 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
For the Puff Pastry Topping:
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 2 tsp nigella seeds
For Serving:
- Handful chopped coriander or mint
- 1 red onion, halved and thinly sliced
- Extra yogurt
Instructions
- Marinate the Lamb: Combine the chopped lamb with 3 tbsp Indian spice mix, 100g yogurt, lemon juice, and a pinch of salt. Mix well and leave at room temperature for at least 30 minutes or refrigerate overnight for deeper flavor.
- Caramelize Onions: Heat 2 tbsp vegetable oil in a large frying pan over medium-low heat. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Transfer onions to a bowl.
- Prepare the Rice: Rinse the basmati rice three times under cold running water. Drain and soak in fresh water for 30 minutes.
- Brown the Lamb: Add the remaining 1 tbsp oil to the frying pan. In batches, brown the marinated lamb, stirring frequently to prevent the marinade from sticking and burning; scrape the bottom of the pan to incorporate browned bits for flavor. Return all lamb to the pan along with crushed garlic and chopped ginger and cook for an additional 1-2 minutes.
- Add Tomatoes and Simmer: Add chopped tomatoes and 200ml water plus any marinade water from the lamb container to the pan. Season with salt. Bring to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally and adding a splash of water if needed to prevent sticking. The meat should become tender. You can chill the lamb at this stage for up to two days to deepen flavors.
- Cook the Rice: Drain the soaking water from rice and cover with fresh salted water. Bring to a boil, simmer for 2 minutes, then drain and leave rice to cool.
- Steep the Saffron: Put a good pinch of saffron threads in a small bowl. Pour over 50ml boiling water and let it steep for 10 minutes to extract color and flavor.
- Prepare Baking Dish: Smear 50g butter inside a casserole dish, sprinkle a little of the Indian spice mix and salt over the buttered surface.
- Assemble the Biryani: Layer the biryani by placing 1/3 of the lamb at the bottom of the dish, followed by 1/3 of the rice, then 1/3 of the caramelized onions. Add 1 cinnamon stick, a couple of cardamom pods, a few bay or curry leaves, and 1 star anise on top. Repeat these layers two more times to use all ingredients. Pour the saffron water evenly over the top rice layer, dot with remaining butter, and season with salt. Chill assembled biryani for up to 24 hours, if desired, to meld flavors.
- Prepare Puff Pastry Topping: Preheat oven to 200°C (180°C fan) or gas mark 6. Roll out the puff pastry and cut into a circle slightly larger than the casserole dish. Brush the edge of the casserole dish with beaten egg, place the pastry over the top, pressing the edges to seal. Brush pastry with more beaten egg and sprinkle nigella seeds over the surface.
- Bake: Bake in the oven for 45-50 minutes until the pastry is golden brown and crisp.
- Serve: Mix chopped coriander or mint with thinly sliced red onion. Serve this fresh herb and onion salad alongside the biryani with extra yogurt for a cooling accompaniment.
Notes
- Marinating the lamb overnight will greatly enhance the depth of flavor.
- You can prepare the lamb curry up to two days in advance and refrigerate it for convenience.
- This recipe uses layering with whole spices for authentic aroma and complexity.
- The puff pastry top is an unusual but delightful twist on traditional biryani, adding a buttery, flaky crust.
- If puff pastry is not preferred, the dish can be served without it and baked with a tight-fitting lid or foil instead.
- The Indian spice mix is essential; to make your own, lightly toast whole spices listed and grind them finely.
- Use aged basmati rice for best texture and fragrance.
- Saffron can be substituted with turmeric for color if unavailable, but flavor will differ.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: lamb biryani, Indian lamb recipe, puff pastry biryani, spiced lamb curry, aromatic rice dish
