Homemade LAMB BIRYANI _ Lamb Biryani Recipe _ DIY _ Pakistani Lamb Biryani Recipe

hi guys .

It's and welcome back to another video .

Now , the recipe that I'm about to share with you all today is my amazing lamb biryani recipe .

This is , honestly the best biryani you can make at home .

It's so easy to follow , and it just requires all the ingredients that we have readily available in our kitchens .

So let me run through what you need , and then we'll start cooking .

So the ingredients you're going to need is one cup of clarified butter .

Now , if you don't have this , you can use oil .

But clarified butter does give the biryani that extra depth of flavour .

Now , if you wish to make this , I do have a video on how I make my clarified butter , which I'll link in the description box for you guys .

I've also got lamb on the bone , which is the shoulder , and I've had that cut into medium pieces .

I've got three cups of basmati rice , which I've measured out using my standard mug measurement .

I've got three large onions , which are finely sliced .

I've got one cup of yoghurt and I've got four fresh tomatoes , which I've finally chopped , and I have 1.5 teaspoons of the following ingredients Salt , chilli powder and I've got a teaspoon of the following turmeric powder and coriander powder , and I've got 1.5 pieces of frozen ginger and garlic each and the following whole spices .

I've got three bay leaves , two cinnamon sticks the size of my thumb .

I've got three black cardamom pods .

I've got four green cardamom pods and I've got half a teaspoon of whole cloves and black peppercorns , and I've got one tablespoon of cumin seeds and I've also got yellow food colouring .

This is optional .

You can leave this out , but it will add that colour to the dish .

And I've also got , uh , four bullet chilies here again optional .

If you wish to leave them out , you can do .

And I've got fresh coriander and mint here to garnish right at the end when we lay the biryani up .

So let's start cooking now .

The first thing I'm going to do is I'm going to marinade the meat , and I'm just gonna start by adding that into a bigger bowl , to which I'm just gonna add the yoghurt straight in all of it , and then I'm gonna add the salt , the chilli powder , the turmeric powder and the coriander powder .

And I'm gonna mix that so it's all nicely combined .

And I'm just gonna set this aside .

And what the yoghurt will do is it will help to tenderise the meat .

OK , the first thing we're going to do is we're gonna add our clarified butter into a pot that's nice and hot and just allow that to melt down .

And to that , I'm going to add my whole spices straight in and we're just gonna fry them for about 30 seconds .

And then I'm gonna add the onions into this and we're gonna fry these until this is nice and golden brown , right ?

Guys , the onions are now nice and , er lightly browned .

And to that , I'm going to add my meat marinade so straight in with that , just make sure you take off all of that yoghurt mix and add that straight in , and then just give it a mix , and then I'm gonna throw in all of the tomatoes just like that , turn my heat settings to a medium setting once that's nicely mixed .

I'm just gonna allow it to come up to the heat and then on a medium heat setting .

I'm just gonna pop the lid on and let that cook away for about 25 to 30 minutes and I'll check up on it in between as well , just to give it the odd stirs to see if it's not sticking at the bottom .

So I will let you know how that looks in 30 minutes .

Oops .

Totally forgot to add the ginger garlic into this so in with the ginger and the garlic and just give it a mix .

Now lid on and see you guys in 30 minutes , right , Guys , this has been cooking away now for 30 minutes , and I'm just gonna remove the lid to show you how it looks .

And I've not added any water into this .

This is the juices from the tomatoes that we've added , and I'm gonna turn my settings to high .

And I'm gonna cook this until all of that water is almost gone .

And that's gonna roughly take around 10 to 15 minutes .

Now I'll show you once That's done right , guys , this has been cooking away for 15 minutes , and you can see now it's like a really thick masala with those lamp pieces .

And I've been adding small amounts of water into this as well , just to prevent it from sticking .

And you can see it's nice .

And , um , I think the oil has started to separate and come to the surface .

And what I'm gonna do is I'm gonna continue to bun this now for 10 minutes a further 10 minutes .

And in the meantime , what I'm gonna do is I'm gonna go soak my rice , uh , for about 10 to 15 minutes , and then we'll , uh , boil the rice and lay the biryani up .

Right , guys , After 10 minutes of me , Bunning , this this is how it looks .

And honest to God , it smells a phenomenal that clarified butter that we added , It just takes this dish to the next level .

You know , it's the smell of it is just this absolutely brilliant , right ?

We're gonna finally finish this dish off by adding the green chilies .

I've just sliced them all the way up .

So we're gonna add that in and just a give that a quick stir and we're gonna add one cup of boiled water into this and just let it come up to the heat and that just will allow the the biryani to be slightly saucy and not dry .

Because that's what you want .

There's nothing worse than having a really dry sort of light biryani .

So I'm just gonna give that a couple of minutes just to sort of like heat through , and that is perfect .

So you can see the oil .

That's , uh , on the surface .

And what I'm gonna do is I'm just gonna turn the heat off and remove that from the heat , and then I'm gonna boil the rice now .

So the first thing I'm going to do is I'm gonna preheat my oven to 100 and 85 °C because I'm gonna give them in the oven , and then I'm gonna add two kettles of boiled water into this , and then just let that come up to the boil again .

OK , so now that the water's come up to the boil , I'm just gonna add it in the cumin seeds and then I'm gonna add the rice into that , and we're gonna half cook this .

So just give that a stir .

Just pop the lid on and I'll show you once it's done .

So guys this is now done .

I'm just gonna turn the heat off and again to check .

All you need to do is just grab yourself a grain of rice and just break it .

And if it breaks in half , it's done .

So let me just go drain this right , guys , it's time to layer the biryani now And I've got my chopped mint and coriander all mixed up in a bowl .

And I've also got less than a quarter of a teaspoon of yellow food colouring , which I've mixed with warm water to put onto the year rice .

So all I'm gonna do is I've just bought the , um the lamb mix up to the heat again .

And I'm just gonna add the rice just over that That was pretty easy .

And then just flatten it out , make sure you get all the rice off and that and just flatten that out .

And then I'm gonna take a good handful of this and just place that on top like that .

You want quite a fair bit as well , because you want to .

I'll actually use all of it .

That's probably two good handfuls that I've added into that and then just top it with the yellow food colouring just all over like that and pop the lid on and then pop that into your preheated oven for about 15 to 20 minutes and I'll show you how that looks once it's done .

Right , guys , I've just taken this out of the oven .

It's piping hot .

So just remember to use a tea towel when taking the lid off and the handles .

Just pop that to the side .

Just grab hold of that .

And I'm just gonna break the dumb and just bring everything from the bottom to the top or look at that .

Wow , It smells amazing .

And I'm just gonna make sure I do that gently .

Just mix everything together .

All that sauce from the bottom , the lamb pieces .

Wow , it happened .

Hm .

Just turn it around this way .

Sorry .

There's chunks of that lamp .

Smells totally .

Oh , aromatic .

Mm .

So there you have it , guys .

My lamb biryani is ready .

And let me plate this up and show you exactly how it is .

OK , guys , my biryani is all plated up , and now I'm gonna try this and tell you guys exactly how it is , and it smells out of this world .

Just look at that colour on it .

Oh , let me see now .

Mm .

Oh , my God .

That is the best thing ever .

Wow .

You can honestly taste every single spice that I've added in that No life cardamom pods , the , um , black peppercorns .

All of that flavour that biryani has taken up that masala has taken up .

And that was transferred into that rice .

God , you gotta make this .

I'm telling you that now you've got to make this and the meat is super tender .

Hm ?

Literally just falls off .

Doesn't even need me to pull a tug at it .

Wow .

Mm .

Oh , my God .

That lamb .

It's gorgeous .

Guys , this one you have to make it is , honestly , the best biryani ever that you'll ever ever eat , which is made by yourselves at home .

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with recipes like these that you're gonna enjoy making and eating with family and friends till next time , take care and happy eating .