Lamb Biryani

Lamb Biryani


  1. Lamb shoulder from Abu Ahmad Butchery
  2. 2 and ½ cups of basmati rice
  3. ¼ cup cooking oil
  4. 8 whole cloves
  5. 4 black cardamom pods
  6. 4 cinnamon sticks
  7. 4 large onions sliced thin
  8. 1 tbs garlic paste
  9. 1tbs ginger paste
  10.  ¼ cup coriander leaves
  11. 3 tbs mint leaves
  12. 3 tomatoes chopped
  13. 2 tsp ground chilli powder
  14. 2 tbs plain yogurt
  15. 2 tbs lemon juice
  16. 1 tsp of salt
  17. 1 cup carrots grated
  18. 1 and ½ cups green beans
  19. 4 cups of water



  1. In a pressure cooker add your ¼ cup of cooking oil and all of the dry spices.
  2. Add the garlic, ginger, coriander and mint to the spices and oil in the pressure cooker.
  3. Add yogurt and lemon juice, mix together until all is combined.
  4. Add the lamb shoulder to the pressure cooker and season with salt and pepper.
  5. Add 4 cups of water to the pressure cooker and cook the lamb for 20 minutes.
  6. Take the lamb shoulder out of the pressure cooker (leave the liquid in the pressure cooker) and place lamb on a baking tray to transfer into the oven set to 200 degrees. Oven bake for approx 20 minutes.
  7. Add rice, green beans and carrots to the liquid in the pressure cooker and stir until combined. Cook for 9 minutes.
  8. Take lamb out of the oven and serve with the rice, salt to taste.
  9. Enjoy!


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