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Superb Lamb Biryani with Quail Eggs

Name: Superb Lamb Biryani with Quail Eggs
Prep time: 20 min
Cook time: 60 min
Ingredients: 900 g lamb meat (2 lb or 4 cups) (add some bones too, trim the meat of any excess fat and cut into 2cm (1 inch) cubes); 400 g basmati rice (2.1 cups/ 14.1 oz ); 250 ml stock or water (chicken, lamb, beef or vegetable stock (low sodium) ); 250 ml yoghurt (approx 1 cup) (plain Greek Style (min 2 % fat) ); 12 large quail eggs (boiled for 2 min ); 2 large onions (( at least 500g /1.1 lb) thinly sliced ); 4 pods cardamom (or 1/4 tsp powder ); 4 cloves garlic (crushed/ minced ); 2 tbsp fresh ginger (grated ); 2 tsp salt (Kosher or pink Himalayan ); 2 tbsp olive oil (ghee or butter ); 1 small cinnamon stick; 3 cloves; 2 small bay leaves (fresh or dried ); 1/3 tsp turmeric powder; 1 tsp gram masala (homemade or bought ); 2 med lemons (juiced); 10 tbsp coriander/ cilantro; 4 tbsp mint (fresh ); 1/2 tsp black pepper (freshly ground ); 10-15 curry leaves (fresh (optional) )

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I am not sure what could be a better choice than a simple and easy to make biryani dish. Biryanis are sensational in terms of flavour and make such a quick dinner, lunch, potluck or are a quick fix when guests announce a short noticed visit.

Superb Lamb Biryani with Quail Eggs in a White Dish — Lamb biryani

Biryani, in general, brings me joy, but lamb biryani, oh lamb biryani is something at a different level, it is one of those dishes that you want to make over and over again and never have enough of it.

I do like to go with my dishes as close as possible to their authenticity as possible but saving some time (generally by cutting some healthier corners) it’s what contemporary cooking its all about. I am sorry for those that think my dish isn’t the dish but i don’t waste any minute frying stuff and cooking anything for too long it’a total waste of ….life, energy and resources!

My seven principles when it comes to cooking in general:

think nutrition and wholesomeness!
no need to fry!
no need to add oil when cooking with meat!
get adventurous and have fun!
eat the rainbow every day!
always eat sustainably!
never waste food!

What Is lamb Biryani?

Firstly, it is one heck of a delicious dish but other than that biryani is a one-pot dish that originates in South Asia in which meat like lamb, chicken, beef, mutton, goat or seafood, or a mixture of vegetables is layered with rice. The actual layering technique is what differentiates biryani from other rice dishes, like pulao, pilau or a pilaf making it so special.

Ways of cooking biryani

There are a few ways to prepare or cook a lamb biryani or any other meat biryani. Some prefer to add the raw meat to the rice and cook together, others prefer to cook the meat separately and this is my preferred option.

But, no matter which method is used, aromas infuse beautifully into the meat and the rice with the help of a great number of spices herbs, seeds that are used along with saffron and turmeric which add bright yellow and orange colour tones to that graciously long grains of basmati rice. The result is a super delicious aromatic, beautifully coloured to die for meat and rice dish.

Variations of biryani

There are plenty of varieties of biryani depending on the country, regions and households where this is cooked. To be quite frank, in my household alone, no biryani is ever the same. Once because I never follow an exact recipe, secondly because it depends on ingredients I happen to have in my fridge/pantry but mainly because I love to experience different spices and I always change the amounts. The sky is the limit when it comes to a lamb biryani recipe or any biryani dish in general.

So do not feel in any way upset or frustrated if you do not happen to have some of the ingredients, just feel free to experiment with whatever spices and ingredients you have and think might work with this dish and just go for it.

ways to cook lamb biryani

There are obviously various ways to cook a lamb biryani dish :

on the stove
in a pressure cooker
in a slow cooker
in an instant pot
in the oven

how to make lamb biryani?

Marinade the meat by mix the yoghurt, garlic, ginger, salt until combined, pour the yoghurt mixture over the lamb, seal in a zip bag. Ideally, marinate it overnight.
In a Dutch oven or saucepan with a heavy bottom cook or caramelise (if you like) the seasoned onions on medium heat. Add more spices ( see recipe card for more details).
Add the lamb to the onions add the water, cover with a lid, and cook for 40 minutes, stirring occasionally, until the lamb is completely tender.
While the lamb cooks, prepare the rice by place it in a strainer and rinse under cold running water until the water is clear. Allow it to drain well. Partially cook the rice for 2 minutes and then strain discarding the water.
Spread the rice out in an even layer over the meat and bake.

What ingredients do I need for lamb biryani?

There are quite a few ingredients that you may need in the pantry apart from the rice and meat but as I said a little below, the sky is the limit and this is the beauty of a biryani dish.

boneless leg of lamb, trimmed of any excess fat and cut into cubes
Greek-style yoghurt
garlic
fresh ginger
salt and pepper
onion
cardamom pods or powder
cinnamon stick
cloves
bay leaves
garam masala
ground turmeric
water or low-sodium stock (lamb, beef, or vegetable)
basmati rice
fresh lemon or lime juice
fresh cilantro or coriander
fresh mint leaves
green chilli

Make your biryani a healthier option.

Well, yes! Why not? I know that ghee will make it a little nicer, extra salt will do that too but why not cut into certain unhealthy ingredients and make it a healthy biryani dish too that you will not feel so guilty having.

If you know me (as a friend, if you are a huge fan of Ramona’s Cuisine) you will know I have a passion for cutting the unhealthy corners whenever possible and I always say that there is absolutely no point in adding any oil or extra fats to a meat dish!

Absolutely pointless and trust me, once you get used this way you will not miss it, in fact, you will not even notice a difference! I know ghee or butter ads a little to the flavour of your dish but if you skip it, it won’t be missed but you will definitely cut on hundreds of unnecessary calories. Take my word and turn your cooking into wholesomeness and healthy heaven.

WHAT CAN I DO WITH LEFTOVER LAMB BIRYANI?

Reheat it well and thoroughly and serve it with one of the suggested go well with dishes below. The best way to reheat a meat biryani is to use the microwave. Heat the biryani, take out for a minute and then stir it around, allow it to rest and then heat it again. This is the best protocol to guarantee that all of it is heated through and any bacteria that may have formed is killed off with the high heat.

What is the best cut to use for lamb biryani?

When choosing the cut to make a good old lamb biryani it’s good to bear in mind to add some bones too. Just count them on the way in to know how many you need to find at the end and take out. The addition of some bones it’s terrific and how these add to its favour. I love bones personally and do not have a problem with finding these in my biryani but if you don’t, simply fish them out at the end when serving.
In terms of what parts of the lamb or mutton you could use, use any!
I have used lamb shoulder, lamb leg, even lamb neck the fillets or the actual bony part.
Here is more on lamb, how to choose the best lamb, how to store lamb meat and other useful tips.

how to serve lamb biryani?

• Biryanis can be embellished with various toppings, including quartered or halved hard-boiled eggs, just like I love doing it, toasted or fried nuts like almonds, cashew or macadamia, chunks of fried potatoes, or caramelised red onions.
• A biryani especially if spicy is best served with a cooling and refreshing raita which is a yoghurt sauce made with cucumber, mint and cilantro.
• We also love it with a delicious dhal, it is so good and packed with protein and nourishing ingredients.

how to Store biryani if made-ahead

Lamb biryani is best served immediately, but if you want or need to make ahead, it needs to be kept in an airtight container for up to one week in the refrigerator or 3 weeks in the freezer.

how to reheat leftover biryani?

• Using a microwave – it is probably the quickest way to reheat it.
Heat the biryani for a minute, stir it and allow it to rest for 1 min, then heat it again. This way the biryani is heated through and if any bacteria, it will get killed off completely with that high heat.
• On the stove – stir fry it by adding a splash of water and heat it covered until it has heated throughout. While stir-frying with the help of a spatula break any clamps if any.
Adding water is very important as the water gives it the much-needed moisture.
• In the oven – again a good way to heat it up as it allows your lamb biryani to be evenly heated all throughout and helps the rice and lamb to be moist and tender.
Spread your rice in an oven-proof dish, break any clumps (if any) using a fork and add a splash of water. Cover your biryani with a tight lid so that heat gets distributed uniformly and moisture captured nicely.
Bake the biryani at 180℃ 350F for 10- 15 until your rice is piping hot all throughout. .

Other dishes that will go well with this lamb biryani dish:

Lets get cooking!