Pakistani Food Lamb Biryani is a classic, flavorful dish loved by everyone. This recipe is full of spices, tender lamb and fragrant rice. It is perfect for family dinners or special occasions.
Knowing how to make Lamb Biryani at home is easier than it seems. With simple ingredients and step-by-step instructions, you can make a restaurant-style biryani in your kitchen.
This Pakistani Food Lamb Biryani recipe is aromatic, colorful and absolutely delicious. Every bite gives you the perfect balance of spices and tender meat. Try this recipe today and impress your family with homemade biryani.
My Experience With This Recipe
I made Pakistani Food Lamb Biryani last week for dinner. The aroma of spices cooking with lamb was amazing. My kitchen smelled like a restaurant. Layering rice and meat made the dish look beautiful.
When my family tried it, everyone asked for seconds. The lamb was tender and the rice had a perfect texture. Following this recipe was easy, even for beginners.
It became a family favorite immediately. I highly recommend this Pakistani Food Lamb Biryani recipe for special occasions or weekend dinners.
Recipe Card info
- Recipe Name: Pakistani Food Lamb Biryani
- Servings: 6–8
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Course: Main Course
- Cuisine: Pakistani
- Calories: 520 kcal per serving
Equipment List
- Large heavy-bottom pot or Dutch oven
- Frying pan
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Small bowl for yogurt
Ingredients You Need for Pakistani Food Lamb Biryani
- 1 kg lamb, cut into pieces
- 3 cups basmati rice
- 1 cup yogurt
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 4 cloves garlic, minced
- 2-inch ginger, grated
- 1/4 cup cooking oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 4 green chilies, sliced
- 1/2 cup fresh coriander, chopped
- 1/2 cup fresh mint leaves
- Salt to taste
- 4 cups water
Step-by-Step Guide
- Marinate the Lamb
Mix lamb with yogurt, ginger, garlic, turmeric, chili powder and salt. Set aside for 30 minutes. - Cook the Onions
Heat oil in a pan. Fry sliced onions until golden brown. Remove half for garnish. - Cook the Lamb
Add marinated lamb to the pan. Cook until meat turns brown and aromatic. - Add Tomatoes and Spices
Stir in chopped tomatoes, cumin seeds, garam masala, green chilies and salt. Cook until oil separates. - Boil the Rice
In a separate pot, boil water with salt. Add basmati rice and cook until 70% done. - Layer the Biryani
In a large pot, layer half of the lamb mixture. Add half of the rice on top. Repeat layers. - Add Herbs and Garnish
Sprinkle mint, coriander and fried onions between layers. This adds flavor and aroma. - Steam the Biryani (Dum)
Cover the pot tightly. Cook on low heat for 20–25 minutes for flavors to blend. - Check and Serve
Gently mix the rice and lamb. Serve hot with raita or salad.
Tips to Make the Best Pakistani Food Lamb Biryani
- Use aged basmati rice for best aroma
- Marinate lamb for at least 30 minutes
- Fry onions until golden brown for deep flavor
- Cook rice 70% before layering for perfect texture
- Use fresh herbs like mint and coriander for aroma
Common Mistakes to Avoid
- Overcooking the rice; it becomes mushy
- Skipping marination; lamb will be less tender
- Using too much water; biryani becomes soggy
- Not layering properly; flavor will be uneven
- Burning the biryani by cooking on high heat
Serving Suggestions
Serve Pakistani Food Lamb Biryani with cucumber raita, fresh salad or pickles. A side of papad or yogurt adds balance.
This dish pairs well with lemon wedges for extra freshness. It can be served at family dinners, parties or festive occasions.
Variations You Can Try
- Use chicken instead of lamb for a lighter version
- Add saffron soaked in warm milk for color and aroma
- Mix in vegetables like peas or carrots for extra nutrition
- Try using ghee instead of oil for richer flavor
- Make it spicy or mild according to taste
Storage and Reheating Tips
- Store in an airtight container in the fridge for 2–3 days
- Reheat on low heat to keep rice fluffy and meat tender
- Avoid microwave at high power; it can dry the rice
- Freeze cooked biryani for up to 1 month
- Thaw overnight in the fridge before reheating
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 20 g |
| Carbs | 60 g |
| Fiber | 3 g |
| Sugar | 4 g |
Health Benefits
Lamb Biryani provides high-quality protein from lamb and energy from rice. Spices like turmeric, garlic and chili boost immunity. Fresh herbs like mint and coriander help digestion.
Cooking with moderate oil makes it flavorful without being heavy. Balanced with yogurt or salad, it becomes a nutritious and satisfying meal.
Pakistani Food Lamb Biryani Recipe
Ingredients
- 1 kg lamb cut into pieces
- 3 cups basmati rice
- 1 cup yogurt
- 2 large onions thinly sliced
- 3 tomatoes chopped
- 4 cloves garlic minced
- 2- inch ginger grated
- 1/4 cup cooking oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 4 green chilies sliced
- 1/2 cup fresh coriander chopped
- 1/2 cup fresh mint leaves
- Salt to taste
- 4 cups water
Instructions
Marinate the Lamb
- Mix lamb with yogurt, ginger, garlic, turmeric, chili powder and salt. Set aside for 30 minutes.
Cook the Onions
- Heat oil in a pan. Fry sliced onions until golden brown. Remove half for garnish.
Cook the Lamb
- Add marinated lamb to the pan. Cook until meat turns brown and aromatic.
Add Tomatoes and Spices
- Stir in chopped tomatoes, cumin seeds, garam masala, green chilies and salt. Cook until oil separates.
Boil the Rice
- In a separate pot, boil water with salt. Add basmati rice and cook until 70% done.
Layer the Biryani
- In a large pot, layer half of the lamb mixture. Add half of the rice on top. Repeat layers.
Add Herbs and Garnish
- Sprinkle mint, coriander and fried onions between layers. This adds flavor and aroma.
Steam the Biryani (Dum)
- Cover the pot tightly. Cook on low heat for 20–25 minutes for flavors to blend.
Check and Serve
- Gently mix the rice and lamb. Serve hot with raita or salad.
Notes
- Use aged basmati rice for best aroma
- Marinate lamb for at least 30 minutes
- Fry onions until golden brown for deep flavor
- Cook rice 70% before layering for perfect texture
- Use fresh herbs like mint and coriander for aroma
FAQs about Pakistani Food Lamb Biryani
Q1: Can I make biryani ahead of time?
Yes, cook rice and lamb separately. Layer and steam before serving.
Q2: Can I use other meats?
Yes, chicken or beef can replace lamb. Adjust cooking time accordingly.
Q3: How do I make biryani less spicy?
Reduce green chilies and chili powder. Adjust spices to taste.
Q4: Can I use frozen lamb?
Yes, thaw completely before marination for tender meat.
Final Thoughts
Pakistani Food Lamb Biryani is rich, aromatic and satisfying. This recipe is easy to follow and perfect for special dinners. Knowing how to make Lamb Biryani at home saves time and money.
Follow the steps carefully, use fresh ingredients, and enjoy a flavorful homemade biryani. Your family and friends will love every bite of this traditional Pakistani dish.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!