Friday, 14 March 2014

Lamb Maharaja Biryani

Lamb Maharaja Biryani

1 tbsp butter
2 onions, finely chopped
2 tsp grated ginger
2 cloves garlic, finely chopped
1 tsp chilli powder
1 tsp nigella seeds
3 tsp ground coriander
1 tsp garam masala
1 tsp turmeric powder
1 tsp ground black pepper
500g boneless lamb shoulder, cut into bite-sized cubes
100ml sour cream

1 large sweet onion, sliced

3 cups basmathi rice
a few drops rose water

Preheat the oven to 220C.

Soak the basmati rice in water for 30 minutes.

Fry the onion slices till light golden brown in butter. Set aside.

In a large pan, heated butter and saute chopped onions, garlic and ginger until softened.
Add the nigella seeds, coriander, garam masala, turmeric and black pepper and cook spices over a low heat for about 5 minutes, taking care not to burn them.
Then add  the lamb with a little water, if necessary.
Lower the heat and cover and let meat cook in its own juices for 10 minutes.
Add the sour cream and 1 cup water.
Add salt and bring to the boil and simmer gently for an hour or until meat is tender stirring occasionally.

Put the rice in a small pan and cover it with 500ml of cold water. Bring to the boil.
Drain the rice  and set aside.

To assemble the dish: put a layer of rice on the bottom of an ovenproof vessel.
Top with a layer of the lamb curry.
Sprinkle over some of the fried onions.
Repeat with another layer of rice.
Keep going until everything is used up and the top layer is rice.
Dot the top with a sprinkling of rose water
Cook the biryani for 25 minutes in the oven.


  1. mmmm...sedapnya!!! tak pernah masak guna normal pot..selalu guna rice fine day die2 must try lah!

    1. salam nenekmummy,
      I got no choice - I don't have rice cooker maa... so die-die I have to guna the normal pot :D

  2. Emmm looks yummy kak muna.. Selalu buat ns beriani, tp guna rempah ready made aje..

    1. It's actually quite easy guna rempah campuran sendiri, dan Hidzir boleh ubah suai sukatan mengikut rasa sendiri... give it a try ;)