Lamb Biriyani



• 3/4 cup grated unsweetened coconut
• 2 teaspoons white poppy seeds, optional
• 10 to 12 fresh curry leaves, optional
• 1 to 2 teaspoons chopped fresh green chili
• 3 tablespoons vegetable oil
• 3 tablespoons Kissan Desi Ghee
• 3 cups thinly sliced onions
• 1 tablespoon PTI Garlic Paste
• 1 tablespoon PTI Ginger Paste
Ground masala:
• 2 teaspoons PTI Coriander whole
• 1 teaspoon PTI Cumin Seeds
• 1/2 teaspoon PTI Pakistani Salt Powder and PTI Black Pepper Powder
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons PTI Garam Masala
• 2 teaspoons PTI Pakistani Salt Powder
• 1/4 cup plain desi yogurt
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh PTI Coriander Whole
• 1/2 cup chopped fresh mint
• 2 pounds boned leg of lamb, cut into 3/4-inch cubes (about 4 cups)
• 3 cups PTI Basmati Rice
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 tablespoons Kissan Desi Ghee
• 2 cups thinly sliced onions
• 1/2 cup broken cashew pieces
• 1/2 cup golden raisins
• 4 large hard-boiled eggs, halved


1. In a blender or mini food processor combine the unsweetened coconut, white poppy seeds, curry leaves, green chili, and 1/2-cup water. Set aside.

2. Heat 3 tablespoons oil and 3 tablespoons Kissan Desi Ghee in a wide frying pan over medium-high heat. Add 3 cups onions and sauté until the edges are lightly browned. Put in the PTI Ginger and Garlic Paste and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, PTI Garam Masala, PTI Pakistani Salt Powder, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, PTI Coriander, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally.

3. In a large bowl, wash the PTI Basmati Rice in many changes of water until the water no longer appears cloudy. Drain thoroughly.

4. Prepare the garnish by heating 2 tablespoons vegetable oil and 2 tablespoons Kissan Desi Ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the broken Cashews pieces in the remaining oil until brown. Remove the nuts with a slotted spoon and repeat with the golden raisins. Set aside.

5. Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat.

6. Preheat the oven to 350 degrees F.

7. Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture. Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes.

8. Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately.

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