Prepared With

Halal Boneless Lamb Stew Meat in Packagin

Lamb Biryani


1 pack Crescent Grass Fed Lamb Stew Meat
1/4 cup oil
1 onion, thinly sliced
2 tomatoes, diced
2 Tblspn ginger garlic paste
1/2 cup yogurt, mixed till smooth1 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin seeds
5-6 peppercorns
2 black cardamom
4 green cardamom1 bay leaf
1 inch piece cinnamon
Sliced tomato, lemon and fresh coriander leaves for layering
2 cups rice, soaked


Bring a large pot of water to a boil. Drain the rice and add it to the boiling water along with 2 Tblspn salt. Boil for about 5-7 minutes, till the rice is par boiled. It should still have a bite to it. Drain and set aside.

In a large pan heat the oil. Fry the onions till light golden brown. Then add the lamb, tomatoes, ginger garlic paste, yogurt and all the spices. Mix and cook on a medium flame for about 5 minutes, till everything starts to combine. Then add 2 cups of water and cook covered, on a low flame, mixing occasionally until the lamb is tender. If the water dries up before the meat is tender add some more.

Once the lamb is cooked through, cook on high to evaporate the remaining liquid. The masala should be combined and the oil should have separated. At this point lower the flame, add the sliced tomatoes, lemons and coriander leaves over the lamb. Carefully layer the rice over the lamb. Cover the pot and cook on dum (the lowest flame) for 10-15 minutes, till steam leaks through the lid. Turn off the flame and let the pot sit covered for 10 minutes before mixing the biryani and serving. Mix with a spatula so the rice doesn’t break. Serve with yogurt and sliced onions.

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