Gluten-Free Lamb Biryani

Experience the rich, aromatic flavors of **Gluten-Free Lamb Biryani**, a hearty and wholesome one-pot dish that’s perfect for special occasions or a satisfying weeknight meal. Tender cubes of marinated lamb are slow-cooked with fragrant whole spices, golden caramelized onions, and fluffy basmati rice, creating layers of irresistible flavor and texture. This gluten-free recipe ensures every ingredient, from the yogurt and biryani masala to the saffron-infused rice, is safe for those with gluten sensitivities—without compromising on authenticity. Garnished with fresh cilantro, mint, and crispy fried onions, this dish is a feast for both the senses and the soul. Whether served with a cooling yogurt raita or enjoyed on its own, this biryani is sure to be the star of your table!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Basmati rice, rinsed and soaked
• 1 pound Lamb shoulder, cut into cubes
• 1 cup Plain yogurt (ensure gluten-free)
• 2 large Onion, sliced thinly
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Biryani masala (ensure gluten-free)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves, chopped
• 1 pinch Saffron strands
• 2 tablespoons Warm milk
• 3 tablespoons Ghee
• 4 pieces Whole cloves
• 3 pieces Whole cardamom pods
• 1 piece Cinnamon stick
• 2 pieces Bay leaves
• 4 cups Water

Directions

Step 1

Rinse and soak basmati rice in cold water for 30 minutes. Drain and set aside.

Step 2

In a bowl, mix yogurt, biryani masala, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon salt. Add lamb cubes to this mixture and marinate for at least 30 minutes, preferably 1-2 hours.

Step 3

Heat 1 tablespoon of ghee in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

Step 4

Add the whole cloves, cardamom pods, cinnamon stick, and bay leaves to the pot. Stir for 30 seconds until fragrant.

Step 5

Add the marinated lamb to the pot. Cook until the lamb is browned and cooked through, about 15-20 minutes.

Step 6

Meanwhile, bring 4 cups of water to a boil in a separate pot, add remaining salt, and cook the drained rice until it is 70% cooked. Drain the rice and set aside.

Step 7

Dissolve saffron strands in warm milk and set aside.

Step 8

Once the lamb is cooked, sprinkle half of the cilantro and mint leaves over it. Layer the partially cooked rice on top of the lamb evenly.

Step 9

Drizzle saffron milk and melted ghee over the rice layer. Garnish with the reserved fried onions, and remaining cilantro and mint leaves.

Step 10

Cover the pot with a tight-fitting lid or seal with foil to create a steam. Cook on low heat for 20 minutes to allow flavors to meld.

Step 11

Let the biryani sit off the heat for 5 minutes before serving. Gently mix the layers and serve hot.

Nutrition Facts

Serving size	2742.1 grams (2742.1g)

Amount per serving	% Daily Value*
Calories	2729

Total Fat 160.00g	205%
Saturated Fat 77.40g	387%
Polyunsaturated Fat 0.00g
Cholesterol 586mg	195%
Sodium 5293mg	230%
Total Carbohydrate 191.60g	70%
Dietary Fiber 28.50g	102%
Total Sugars 33.90g
Protein 130.00g	260%

Vitamin D 138IU	691%
Calcium 1110mg	85%
Iron 29mg	163%
Potassium 3660mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 19.1%

Carbs: 28.1%