Lamb Biryani

~Gosh Recipe Credit: Haloodie Foodie~ (Check out his instagram)
~Biryani Recipe Credit: Umm Aa’ishah~

Biryani is a difficult dish to make just for two but here is our attempt hope you like it! The quantities below are for two, if there’s more of you double the recipe!



  • 500g Lamb
  • 1 1/2 medium onions (finely sliced)
  • 1/2 cup oil
  • 1/2 tsp jeeru / cumin seeds
  • 2 small pieces of cinnamon sticks / taj
  • 1medium sized piece of bay leaves
  • 2cloves / lawing
  • 2 pepper pods/ mari
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp turmeric / arad / haldi powder
  • salt to taste
  • 1 tsps ground black pepper
  • 1/2 tbsp coriander / dhana powder
  • 1/2 tbsp cumin / jeera powder
  • 1 tsps chilli powder
  • 1/2 tsp tandoori powder
  • 1 tomato (chopped)
  • 100 ml tin tomato (grounded)
  • 1 tbsps tomato puree
  • 50g natural yogurt
  • few strands of saffron (optional)
  • few bullet chillies to garnish
  • chopped coriander to garnish.
  • 1/2 green pepper (chunked)


  • 2 cups rice
  • 4 level tsps salt
  • Fried onions
  • butter/ghee


  1. Recite Bismillah
  2. In a pot, heat oil.
  3. Add cumin seeds, bay leaves, cinnamon sticks, pepper pods & cloves.Cook for few seconds
  4. Then add onions. Fry until the deep caramelisation stage, stirring every few minutes.
  5. Add ginger garlic paste, turmeric, salt & black pepper. Mix well
  6. Then add meat & cook till all the water in the meat evaporates.
  7. If needed add some boiling water to ensure the meat cooks.
  8. Add coriander powder, cumin powder, chilli powder, tandoori powder, tomatoes, tin tomato, tomato puree, yogurt & saffron. Mix well.
  9. Cook on low heat till the tomatoes have dissolved, meat is tender & the curry is thick & not as watery as you would leave it for naan gosh. Season with salt.
  10. Garnish with bullet chillies, green pepper & chopped coriander.
  11. Boil rice till half cooked with the salt . (about 8 mins)
  12. Line a small pot with foil in such a way that you will then be able to cover the biryani at the end.
  13. Add a few small knobs of butter/ ghee to the bottom of the pot.
  14. Now add half the rice.
  15. Add all of the gosh (meat).
  16. Then layer the remaining rice.
  17. Sprinkle fried onions & few knobs of butter / ghee.
  18. Seal the biryani with the foil & then a tight lid.
  19. Cook on high heat for 5 mins till steam releases.
  20. Then cook on medium heat for 10 mins.
  21. Finally cook on low heat with a flat skillet underneath for half hour. Place something heavy on lid as this will stop the steam from escaping the pot. Enjoy!