Layered Minced Lamb Biryani with Coriander-Mint Chutney
2 hours 20 minutes
1087 reads
About Layered Minced Lamb Biryani with Coriander-Mint Chutney
I love biryani, and this recipe is a delicious and surprisingly easy way to enjoy this classic dish. It's a twist on traditional Kerala biryani, featuring tender lamb, fragrant spices, and a vibrant coriander-mint chutney. This elegant yet simple recipe is perfect for impressing guests!Instead of the usual whole-meat approach, we're using minced lamb for a unique texture. The spicy green chutney adds a delightful tang and complements the rich lamb perfectly. This layered biryani is cooked in the oven for a beautiful, even finish.Serve this incredible biryani with papadums, pickles, and a refreshing raita for a truly memorable meal. Get ready to be amazed!
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook2 hours
Total2 hours 20 minutes
Ingredients
For the Lamb Marinade
- 500g gm Lamb mutton or beef can be substituted
- 1 cup Shallot finely sliced
- 1.5 tbsp Chili Powder
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tbsp Ginger-Garlic Paste
- 2 tsp Vinegar
- 1 tsp Fennel Seeds ground
- 1 inch Cinnamon Stick
- 4 Clove
- 2 Star Anise
- 1 tsp Garam Masala
- 10 leaves Curry Leaves
- 2 tsp Salt to taste
For the Minced Lamb Mixture
- 3 Onion finely sliced
- 1 inch Ginger ground to a paste
- 7 cloves Garlic ground to a paste
- 2 Tomato finely sliced
- 1 tsp Kashmiri Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Vinegar optional
- 1 cup Coriander freshly chopped
- 2 tbsp Clarified Butter clarified butter
For the Rice
- 2 cup Basmati Rice or similar long-grain rice
- 4 cup Chicken Or Vegetable Stock but stock adds more flavor, water can be substituted
- 2 pods Cardamom Pods crushed
- 2 Clove
- 1 inch Cinnamon Stick small piece
- 2 tsp Salt to taste
- 2 tbsp Clarified Butter
For the Coriander-Mint Chutney
- 1 bunch Coriander coarsely chopped, fresh, large bunch
- 1 bunch Mint Leaves fresh, leaves picked and coarsely chopped, small bunch
- 3/4 cup Coconut grated
- 1/2 tsp Cumin Seeds
- 1/2 Onion coarsely chopped
- 1/2 inch Ginger
- 4 cloves Garlic small cloves
- 1/2 Lemon juice
- 2 Chili green, more for extra spice
- 1 pinch Sugar
- 2 tsp Salt to taste
For Garnish
- 2 Egg hard-boiled
- 1 Onion finely sliced
- 15 Cashew
- 15 Raisin
- 2 tbsp Clarified Butter
Instructions
Prepare the Lamb
- Dry roast fennel seeds, cinnamon stick, cloves, and star anise until fragrant. Grind to a fine powder.
- Marinate lamb with the ground spice blend, shallots, chili powder, coriander powder, turmeric, ginger-garlic paste, vinegar, and salt. Marinate for at least 15 minutes (optional).
- Pressure cook the marinated lamb until tender, adding a little water if needed. Set aside, reserving the cooking liquid.
- Strain the cooked lamb, reserving the cooking liquid. Once cool, mince the lamb.
Prepare the Minced Lamb Mixture
- Heat ghee in a pan. Sauté sliced onions until light brown. Add ginger-garlic paste and sauté until fragrant.
- Add sliced tomatoes and cook until softened. Add chili powder and coriander powder, sautéing until fragrant.
- Add minced lamb and brown well. Add the reserved lamb cooking liquid, bring to a boil, then add chopped coriander and vinegar (optional). Season with salt.
- Simmer until the mixture thickens and is no longer watery.
Prepare the Rice
- Wash and soak basmati rice for 30 minutes. Drain well.
- Heat ghee in a pressure cooker. Sauté cardamom pods, cloves, and cinnamon until fragrant. Add the drained rice and fry until glossy (about 5 minutes).
- Add chicken or vegetable stock (or water) and salt. Stir well. Cover the pressure cooker and cook until steam escapes. Reduce heat and simmer for 5 minutes.
- Turn off the heat and let the rice steam for 30 minutes.
- Fluff the rice with a fork.
Prepare the Coriander-Mint Chutney
- Grind coriander, mint, coconut, cumin seeds, onion, ginger, garlic, lemon juice, green chilies, sugar, and salt into a smooth chutney without adding water.
Prepare the Garnish
- Hard-boil eggs and slice in half.
- Heat ghee or oil and sauté finely sliced onions, cashews, and raisins until golden brown.
Assemble and Bake the Biryani
- Preheat oven to 150°C (300°F).
- Grease a baking dish with ghee.
- Layer the minced lamb mixture, rice, and coriander-mint chutney in the dish, repeating the layers until all ingredients are used. The top layer should be rice.
- Drizzle ghee over the top layer. Cover the dish with a damp cloth and bake for 25 minutes at 150°C (300°F).
- Remove from oven, remove the cloth, and garnish with fried onions, cashews, raisins, and the hard-boiled egg halves.
- Serve hot with papadums, pickles, and raita.
Recipe Notes
Expert Tips for the Perfect Layered Biryani:
- For extra flavor, use homemade ginger-garlic paste.
- Don't overcook the rice; slightly firm rice is best for biryani.
- Adjust the amount of green chilies in the chutney to control the spice level.
- If you don't have a pressure cooker, you can cook the rice on the stovetop using the absorption method.
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Recipe Nutrition
Calories: 719kcalCarbohydrates: 116gProtein: 18gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 36mgSodium: 2179mgPotassium: 1041mgFiber: 10gSugar: 15gVitamin A: 1160IUVitamin C: 34mgCalcium: 156mgIron: 4mg
Donna George
Articles: 29
4 Comments
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This looks incredible! I need to try it.
Great recipe! I’m eager to try it.
This is so tempting! Can’t wait to cook it.
Wow, this looks fantastic!