Nut-Free Lamb Biryani

Elevate your dinner table with this Nut-Free Lamb Biryani, a fragrant and flavorful twist on the classic Indian dish. Perfect for those with nut allergies, this recipe combines tender marinated lamb, aromatic basmati rice, and a medley of warm spices like cumin, garam masala, and cardamom without sacrificing any of the rich, traditional flavors. A vibrant saffron-infused milk and herb layer of fresh cilantro and mint bring depth and color to this one-pot wonder. Oven-baked for a perfectly steamed finish, this biryani is topped with crispy fried onions for a satisfying crunch. Serve it with a cooling raita or fresh salad for a show-stopping, nut-free feast that’s sure to impress your family and friends.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 2 teaspoons Salt
• 1.5 pounds Lamb shoulder, cut into 1-inch pieces
• 1 cup Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Chili powder
• 3 tablespoons Vegetable oil
• 2 items Large onions, thinly sliced
• 2 items Bay leaves
• 1 item Cinnamon stick
• 4 items Cardamom pods
• 4 items Cloves
• 0.5 teaspoon Saffron strands
• 2 tablespoons Warm milk
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint, chopped
• 1 item Lemon, sliced

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2

In a large pot, bring 4 cups of water to a boil, add 1 teaspoon of salt, and the soaked rice. Cook the rice partially for about 5-6 minutes until it's 70% cooked. Drain and set aside.

Step 3

In a large bowl, mix the lamb pieces with yogurt, ginger-garlic paste, turmeric, cumin, coriander powder, garam masala, chili powder, and 1 teaspoon of salt. Marinate for at least 30 minutes. Longer if possible.

Step 4

While the lamb is marinating, heat the vegetable oil in a large, heavy-bottomed pot. Fry the sliced onions over medium heat until golden brown and crispy. Remove half the onions and set aside for garnishing.

Step 5

To the remaining onions in the pot, add bay leaves, cinnamon stick, cardamom pods, and cloves. Stir for 1-2 minutes until aromatic.

Step 6

Add the marinated lamb to the pot, stirring well to combine. Cook for about 15-20 minutes on medium heat, until the lamb is tender and the spices are fragrant.

Step 7

Meanwhile, steep the saffron strands in warm milk and set aside.

Step 8

Preheat your oven to 350°F (175°C).

Step 9

Layer the partially cooked rice over the lamb mixture in the pot. Drizzle the saffron-infused milk over the rice.

Step 10

Sprinkle the chopped cilantro and mint over the rice. Add the lemon slices. Cover the pot tightly with a lid or aluminum foil to trap in the steam.

Step 11

Bake in preheated oven for 30-40 minutes, allowing the flavors to meld and the rice to finish cooking.

Step 12

Once done, gently fluff the biryani with a fork, ensuring you combine elements without breaking the rice.

Step 13

Garnish with the reserved fried onions before serving.

Step 14

Serve hot with your choice of raita or salad.

Nutrition Facts

Serving size	3033.7 grams (3033.7g)

Amount per serving	% Daily Value*
Calories	3352

Total Fat 207.40g	266%
Saturated Fat 77.40g	387%
Polyunsaturated Fat 25.30g
Cholesterol 623mg	208%
Sodium 5574mg	242%
Total Carbohydrate 202.00g	73%
Dietary Fiber 31.10g	111%
Total Sugars 42.50g
Protein 179.90g	360%

Vitamin D 130IU	648%
Calcium 1323mg	102%
Iron 35mg	193%
Potassium 4598mg	98%

*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: 55.0%

Protein: 21.2%

Carbs: 23.8%