Anyone got a good lamb biryani recipe?

[Dustyblue]

I need to make a lamb curry that I can travel and reheat on an induction plate. Only for 3-4 people.

I can make a rogan josh or korma, have a decent collection of spices in the cupboard. But then I'd have to take rice separately and there's only one small induction plate :)

I guess I could just mix the rice/curry together in one pot but an actual biryani recipe would be better!

I haven't done a lamb biriyani, but I have made this chicken one by Chetna Makan, and it was amazing. You would have to substitute the 'chicken curry' portion for a lamb dish you enjoy, but I would want to ensure it was super tender before layering.

Haven't made it, but Meera Sodha has a perfect lamb biriyani recipe, and I find her recipes really great for Asian food, I am always recommending her!

Watching 🙂

This was recommended here a while back and I made it twice, once with chicken, once with vegetables. I'm sure it could easily be adapted to use lamb. It was very good. https://www.recipetineats.com/biryani/

Gousto have a Lamb Biryani recipe which I've made a few times. Don't know if it travels well though as it gets eaten as soon as it hits the table

I make the Dishoom chicken biryani recipe quite regularly (sometimes with chicken and sometimes with paneer). It's excellent. There is also a lamb one, but I can't find a link to it anywhere online (and I've never personally made it). Perhaps you can have a search though and see if you can find it.

https://www.dishoom.com/journal/dishoom-chicken-berry-britannia-biryani-recipe/

Such good advice! @SummaLuvin thanks for reminding me of Meera. I only know of her site via MN. I got distracted with her other recipes, that site is a keeper.

@Gasp0deTheW0nderD0g Yes, how good is Nagi? I followed her advice for the spices, as much as possible.

I cheated and made a lamb (leg) slow cooked rogan josh. Then basmati with a pinch of saffron. I like yellow rice. Mixed together, bit of chicken stock to loosen and blanched almonds on top, just to make it look suave. It reheated really well. Everyone enjoyed :)

Sad about using the last of my saffron, that stuff is about $AUD15 per pinch. Ah well, can always use turmeric :)

@Dustyblue not sure if you have already made it but for some authentic flavour try spice eats biryani on youtube. Food fusion is another good (pakistani) youtube channel.
Oh, just remembered Ruby ka Kitchen (with english captions).

Otherwise you can get ready made packet masalas if you don’t have all the spices to hand. The Shaan brand is probably available in the world foods aisle of your local big supermarket if you can’t get to Pakistani grocery shops.

Oops I missed your update! @Dustyblue
I’m glad everyone enjoyed it.

Do you have a decent aka thick pan eg cast iron or similar? If so you can layer pretty much any curry with rice to make a biryani. I do 4 layers of rice 5 layers of medium thick curry eg lamb or chicken with vegetables. Then serve with Indian yogurt (available in larger supermarkets) or Greek works ok too. The thick pan just seems to work better

@Dustyblue can you import saffron by post or is it on the banned list? If so you can buy Moroccan saffron reasonably from Amazon and eBay now, U.K. based store but some ship overseas