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SugarRoti Lamb Biryani Recipe

SugarRoti Lamb Biryani Recipe

SugarRoti Lamb Biryani Recipe

4-6 servings / 5 steps / 6 ingredients

Lamb Nu Spice

Some historians believe that biryani was brought to India by the Mughals, an early empire that stretched across South Asia starting in the 5th century. It was originally a royal Indian dish, traditionally cooked with mutton, or lamb, that was later prepared for soldiers to provide them with a healthy balanced meal. We elevated this healthy royal dish to Nu heights using SugarRoti Lamb Nu Spice.  With 6 ingredients and only 5 steps you’ll have a complete, delicious easy dinner in under an hour to share with friends and family.

Spice Level
SugarRoti Lamb Biryani Recipe

ingredients

  • 1 ½ lbs lamb, cut into 1-inch cubes (we like lamb shoulder, but any cut will work great. Ask your butcher to trim fat and cut into cubes)
  • 1 cup plain yogurt
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 SugarRoti Lamb Nu Spice Package
  • 1 medium onion, sliced thinly (approx. 2 cups)
  • 1 15 oz diced tomatoes
  • 1 ½ cups rice (we recommend basmati but any long grain rice will do)
  • 2 ½ cups water (or your favorite broth)
optional
  • 1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
  • ¼ cup fresh mint, finely chopped
  • ¼ cup raisins
  • ¼ cup cashews

preparation

  1. Soak rice in 3 cups water and drain before cooking (60 min). (Optional)
  2. For more tender lamb, marinate in yogurt overnight in the refrigerator or for 30 min if you're strapped for time (Optional).
  3. Heat oil in a large Dutch pan over medium heat. Add SugarRoti Lamb Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  4. Add onion, tomatoes and serrano.  Saute until tender.  Add rice, water and stir, scraping bottom of pan and bring to boil.  Add lamb with yogurt and simmer covered until lamb is tender and rice is cooked (30-40 min).
  5. Remove curry leaves and garnish with mint, raisins and cashews before serving.
*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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