Classic Saudi-Style Lamb Biryani
A flavorful and aromatic Saudi-Style Lamb Biryani, cooked to perfection with tender lamb and fragrant spices. This dish is a staple in Saudi cuisine and is sure to impress with its rich flavors.
Ingredients
- ●2 cups Long Grain RiceBasmati or regular long grain rice works well
- ●1 pound Lamb ShoulderBoneless and cut into 1-inch cubes
- ●1 large OnionFinely chopped
- ●2 tablespoons Ghee or Vegetable OilFor frying the lamb and onions
- ●2 pods CardamomCrushed
- ●1/2 teaspoon CinnamonGround
- ●1/2 teaspoon CuminGround
- ●1/2 teaspoon CorianderGround
- ●1/4 teaspoon TurmericGround
- ●to taste SaltAdjust to taste
Instructions
- 1
Heat the ghee or oil in a large saucepan over medium heat.
- 2
Add the chopped onion and cook until it is lightly browned, stirring occasionally.
- 3
Add the lamb to the saucepan and cook until it is browned on all sides, about 5-7 minutes.
- 4
Add the cardamom, cinnamon, cumin, coriander, turmeric, and salt to the saucepan and stir to combine.
- 5
Add 2 cups of water to the saucepan and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lamb is tender.
- 7
While the lamb is cooking, heat 2 tablespoons of ghee or oil in a large saucepan over medium heat.
- 8
Add 2 cups of rice to the saucepan and stir to coat the rice with the ghee or oil.
- 9
Add 4 cups of water to the saucepan and bring to a boil.
- 10
Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the rice is tender.
- 11
Once the lamb and rice are cooked, assemble the biryani by layering the cooked lamb on top of the cooked rice.
- 12
Repeat the layers one more time, finishing with a layer of rice on top.
- 13
Cover the saucepan and let it rest for 5-10 minutes before serving.