How to Make Lamb Pulao

How to Make Lamb Biryani

Step 1: Prepare the Stock [00:00]

In a large pot, add black peppercorns, cumin seeds, coriander seeds, cinnamon, black and green cardamom pods, and cloves. Toast them briefly.

Step 2: Add Water and Aromatics [00:10]

Add water along with one whole onion, one whole garlic, and season with salt.

Step 3: Cook the Lamb [00:18]

Add in your 3 lb lamb shoulder, ensuring it's submerged in water. Cover and cook on medium heat for about an hour.

Step 4: Strain the Stock [00:29]

Taste for seasoning, then remove the meat, onions, and garlic, and strain the stock.

Step 5: Mash Aromatics [00:33]

In the same pot, mash the cooked garlic and onion to extract all the flavor.

Step 6: Add New Ingredients [00:39]

Add one thinly chopped onion, ginger, turmeric, garlic paste, and oil to the pot.

Step 7: Brown the Lamb [00:41]

Return the lamb to the pot and lightly brown it.

Step 8: Add Stock and Rice [00:44]

Cover the lamb with your strained lamb stock. Bring it up to a boil and then add 3 cups of washed basmati rice.

Step 9: Cook the Rice [00:49]

Cook until the stock falls beneath the rice, then cover and let it steam on low to medium heat for about 10 minutes.

Step 10: Serve [00:56]

Plate and garnish with raita. Enjoy your delicious Lamb Biryani!