Restaurant‑Style Lamb Biryani Recipe: Make Sula’s Own at Home
Biryani is more than just a dish — it’s an experience. And for those who want to bring that magic into their kitchen, here’s our Lamb Biryani recipe, crafted the Sula way. Layers of fragrant basmati rice, tender marinated lamb, caramelized onions, saffron, whole spices, and herbs all cooked together using the traditional dum method. It’s rich, festive, and bursting with flavor in every bite.
Yields: 4 servings | Prep time: 1 hour (plus marination) | Cook time: 1 houR
For the Lamb Marinade: 500g lamb, bone-in or boneless, cut into medium pieces
1 cup thick plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric
1½ tsp garam masala
Salt to taste
Juice of ½ lemon
Handful of chopped mint and coriander
For the Rice: 2 cups aged basmati rice, soaked for 30 minutes
4 cups water
1 bay leaf
4 cloves
2 green cardamoms
1 black cardamom
1 small cinnamon stick
1 tsp ghee
Salt to taste
For the Biryani Assembly: 2 large onions, thinly sliced
3 tbsp ghee or oil
Pinch of saffron soaked in 3 tbsp warm milk
Fresh mint and coriander for layering
2 tbsp kewra water or rose water (optional)
1 tsp crushed fried onions for garnish
Step 1: Marinate the Lamb
In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, salt, chopped mint, and coriander. Add the lamb and coat thoroughly. Cover and marinate for at least 2 hours or preferably overnight.
Step 2: Prepare the Rice
Boil 4 cups water in a large pot with salt, whole spices, and ghee. Add soaked basmati rice and cook until 70% done. Drain and set aside.
Step 3: Caramelize the Onions
Heat ghee/oil in a heavy pot. Add sliced onions and cook until golden brown and caramelized. Remove half for garnishing.
Step 4: Cook the Lamb
In the same pot, add marinated lamb and cook over medium heat until tender and oil separates, about 30–35 minutes.
Step 5: Layer the Biryani
Turn heat to low. Spread half the cooked rice over the lamb. Sprinkle saffron milk, fried onions, mint, coriander, and kewra water. Repeat with remaining rice and toppings.
Step 6: Dum Cooking (Steam Finish)
Seal the pot with foil or dough. Cover with a lid. Cook on low heat for 25–30 minutes. Allow to rest for 10 minutes before opening.
Step 7: Serve
Gently fluff up the biryani. Serve hot with cucumber raita, papad, or a side salad for a regal Indian meal.
