Chef A Lamb Biryani Halal Recipe

Classic Pakistani Lamb Biryani by Chef A

By Ahmed @Mr_Chef_A

Chef A Lamb Biryani Halal Recipe

Who doesn’t love a good Biryani? Biryani is a celebration of all that is great about Pakistani food – the aromas, the vibrant colours, the fluffy rice, and those addictive curry flavours. This classic dish consists of layering a flavoursome curry with rich fragrant rice.

There are different versions of the aromatic and colourful Biryani: from meat to seafood to vegetables. However, the recipe I have chosen, is the classic Lamb Biryani!

  • 800g lamb
  • 2 medium fried onions
  • 1 pack of biryani masala
  • 3 medium chopped tomatoes
  • 4 green chillies
  • 1 tbsp ginger paste
  • 1.5 tbsp garlic paste
  • 0.66 cup yoghurt
  • 3 tbsp lemon juice
  • 1 cup coriander chopped
  • 1 tsp food colour mixed with water
  • 2 cups of boiled rice with 2 tsp salt
  1. In a bowl, add the lamb pieces, yoghurt, chopped tomatoes, green chillies, garlic and ginger paste, and biryani masala. Mix well and add 1/3 of the fried onions.
  2. Cover mixture and leave in fridge to marinate for at least 30 minutes (although longer the better).
  3. In a pan add 5 tablespoons of oil and then add the marinated lamb and 1 cup of water.
  4. Cover and cook on a high heat until the meat is tender (approx. 15-20 minutes).
  5. Once the meat has cooked through take off the lid, add 3 tablespoons of lemon and continue cooking on a high heat until the water has evaporated.
  6. Once you start seeing oil being released on top of the mixture, add another 1/3 of the fried onions. Mix and continue cooking for another 5-10 minutes.
  7. The next step is to layer the biryani with the rice. In a pan add 1/2 of your lamb mixture to the bottom and then layer 1/2 of your boiled rice. Pour 1/2 the food colouring over your rice. Repeat another layer of lamb mixture and rice.
  8. To garnish add the remaining fried onions on top, freshly chopped coriander, green chillis, sliced boiled eggs and the remaining food colouring.
  9. Cover pan with foil paper and put on the lid. Leave on a low heat for 10 minutes.
  10. Take pan off heat. Mix the rice and lamb before serving. Serve with yoghurt raita (optional).

Chef A Nida Khan Halal Recipes Instagram BloggerThe only thing I like better than talking about food is eating. I’m just someone who likes cooking and for whom sharing food is a form of expression.

My mother being a housewife meant cooking and feeding us was a big part of her life. And boy was she good at it. This is where my passion for cooking stemmed. Cooking for me is more than a hobby – it’s a way of life!

I’m a British-born Pakistani living and working in London. I find nothing more relaxing than cooking after a long day at work. Check out my Instagram for more recipes and great dishes @Mr_Chef_A.

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