Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes

Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes - Lamb Zurbian aka Surbian is a well known Biryani style dish from Yemen. It is a variation of the infamous Hyderabadi Biryani and is usually made for special occasions such as Weddings, get togethers, for Iftar during Ramadan or on Eid. This aromatic Biryani is made with Lamb, Spices and Potatoes. It is served alongside a homemade hot sauce called Sahawig/Sahawiq aka Zhoug as well as Kachumbar. Like all Biryani recipes, this recipe is a labour of love but the results are worth it!

Zurbian - How I fell in love with it

I think it was during lockdown that I first came across Yemeni Zurbian via Akram Cooks on Instagram. I later found this write up about Zurbian which features Akram and his family and knew I had to make it!

The Post and the Video on instagram are so special because they feature family and connection and food in a way that fills you with warmth. They also capture a snapshot in time and the love between a Mother and Child. It also shows the respect love and honour Akram had for his Mum. 

Akram often talks about his mum and his mother in law’s influence on his cooking, and this recipe in particular is based on his late Mother’s recipe. I can honestly say that I felt connected to this wonderful lady through her food whilst cooking it and eating it later on. It really is the most delicious recipe and no words that I could ever put down, will do it justice.

I sent the recipe to one of my close friends who just happens to be Yemeni. She loved the video as much as I did and encouraged me to give it a try. We don't live close enough for her to make it for me unfortunately!

I then made it during Ramadan for my in laws and it went down so well that I have made if several times since. I have made some tweaks, mainly in the timings, order of things, quantities and adapting the Sahawiq recipe to work with ingredients we have in the UK, but other then that I have kept it the same.

So what is Zurbian?

Zurbian is Yemeni Biryani and is based on Hyderabadi Dum Biryani.

As with many dishes, there are several variations and similarities between cuisines. This is also similar to Somali Bariis iskukaris which is another sublime Rice recipe that we were lucky enough to taste from a home made cook last weekend.

Akram’s recipe differs to most recipes I have seen for Yemeni Zurbian.

Most recipes are very similar to Hyderabadi Biryani where fried Onions are blended with Yoghurt and Spices to form a marinade for the Meat.

This is then cooked before lightly spiced Parboiled Rice is added on top. Then the entire pot is cooked together in the ‘dum’ style except without the dough top. Perhaps with Foil and a lid.

In this version of the recipe, we first make Hawaji (a warming Yemeni spice blend made with roast whole Spices), then we sear the Lamb all over, on high heat and smoke it to add more flavour. To do this, simply use the dungar method. That is when you heat some charcoal with a blow torch or hold it carefully with tongs over a flame.. Put the charcoal on some foil or in a bowl. Add ghee on the top of the charcoal & cover up for 5-10 minutes. You can add smoked water instead. I have used smoked Water from Halen Mon (HIGHLY recommend).

Then we deglaze the pot by cooking Onions, Tomatoes and Garlic in it with Oil and whole Spices.

We add Lamb to the Pot with Stock and cook that for a few hours and Potatoes are added in towards the end of cooking time.

We make a hot sauce (this is called Sahawiq. It is a spicy Yemeni hot sauce or salsa). This is served with the Food (and Lemon is added to it) but it is strained first. The juice that is strained, is combined with Yoghurt and the Broth from the Meat.

We then par cook some of the Rice in this mixture. The other part of the Rice is cooked with whole Spices.

Then everything is layered together and cooked for 45 minutes to an hour to create the most delicious homely and comforting recipe.

The Rice is topped with Slivered Almonds and fried Onions and is served with a Salad and Sahawiq.

Ingredients in Zurbian

Hawaji - Cinnamon Stick, Cumin Seeds, Peppercorns, Cardamom Pods, Cloves, Coriander Seeds, Turmeric, Salt.

Sahawiq (Zhoug) - Also known as Bisbas, Mabooj or Daqus is made with Garlic, a small bunch of Coriander, a little Mint, Green Chillies or Jalapeños or Sivri Pepper, Salt, Lemon Juice.

Yogurt - Plain or Natural Yoghurt work well.

Chicken Stock - Or Lamb Stock for boiling the Meat.

Oil - Sunflower Oil or similar

Basmati Rice - A long grain, aged fragrant Basmati Rice is best here. I would recommend Tilda, Kohinoor or Mustafa. Part of this is cooked in whole Spices such as Cardamom, Bay Leaves, Peppercorns , Cloves, Saffron, and Salt. The other part is cooked in the broth.

Saffron - This is added to the Rice.

Lamb - I always use Lamb Shoulder in recipes like this. This is a lovely tender part of the Lamb. The pieces should be large! Akram recommends a fist size.

Onions - These are deep fried and then added to the Biryani. We also add chopped Onions to the Lamb during the slow cooking process.

Tomatoes - These are also added to the Lamb for slow cooking.

Garlic - We add sliced Garlic to the Lamb as it slow cooks.

Slivered Almonds - These are lightly fried and added to the top layer of Zurbian.

Potatoes - These are added towards the end of the slow cooking of the Lamb.

Ghee - Adds flavour. You can use Oil instead but Ghee adds another layer of flavour.

How to make Lamb Zurbian

The full recipe with measurements can be found in the recipe card at the bottom of the page:

 Step 1 -  Make the Saffron mixture for the Rice

Grind some Saffron strands in a bowl. Top with either Ice Water or boiled Water. Set aside.

Step 2 - Make Hawaji

Lightly roast Cinnamon Stick, Cumin Seeds, Peppercorns, Cardamom Pods, Cloves, Coriander Seeds in a dry pan and then grind to a powder. Add 2 teaspoon Salt and set aside.

Step 3 - Sear Lamb

Rub Oil all over Lamb and scatter over the Hawaji. Put a pot on the stove. Once hot, add the Lamb and sear all over, on high heat.

Now add some smoky flavour. To do this, simply use the dungar method. That is when you heat some charcoal with a blow torch or hold it carefully with tongs over a flame.. Put the charcoal on some foil or in a bowl. Add ghee on the top of the charcoal & cover up for 5-10 minutes. You can add smoked water instead. I have used smoked Water from Halen Mon (HIGHLY recommend).

Step 4 - Cook Onion, Tomatoes and Garlic (to add to broth)

To the same pot, (to deglaze), add Oil, whole Spices, Onions, Tomatoes and Garlic and cook over medium high for 8 - 10 minutes.

Step 5 - Slow Cook Lamb

Add Lamb to the pot on top of the Onion mixture, along with 750 ml stock. Bring to a boil. Remove any foam that gathers on top by tilting the pot carefully to one side and scooping it out.

Cover the pot with Baking Paper/Parchment Paper and a layer of foil. Simmer on low for 2.5 hours. You can do this on the stove top over low heat or in the Oven at Gas Mark 4, 180 C, 350 F.

Remove the Pot from the oven, add 2 chopped Potatoes and cook for another 30 minutes.

Step 6 - Fry Onions

Meanwhile, add some Oil to a wok or Pan. Add sliced Onions and put the heat up. Fry till a deep golden brown - this will take around 15 minutes. Strain and remove to a plate lined with paper towels. Try to spread into a single layer and divide them using 2 forks. Sprinkle over some Salt and set aside.

 

Step 7 - Fry Almonds

If using Slivered Almonds, fry them in the same Oil you fried the Onions in. This won’t take long. Remove to a small plate.

Note - I decant some of the oil to a shallow pan. What I find is that Almonds just sink to the bottom of a deep wok. Some never to be found again. So it’s just easier to cook them in a shallow pan.

Step 8 - Make Sahawiq

In a blender, add Green Chillies, Fresh Coriander, Spring of Mint (I used dry mint on this occassion), Garlic and Salt. Strain. Reserve the liquid.

Mix Lemon Juice into the Sahawiq and set aside separately. This is served with the Rice.

Step 9 -Remove Meat and Potatoes from Broth.

Carefully remove the Meat and Potatoes from the broth and set aside.

Step 10 - Add Yoghurt and Sahawiq Juice to the Broth.

Add Yoghurt and Sahawiq juice to the broth and blend.

Step 11 - Cook half the Rice in Sahawiq and Broth mixture

Boil Sahawiq and Broth with 2 cups of boiled Water (you may need more). Add Rice and boil for 7 minutes over medium low heat, then set aside. You may need to top up the Water so keep an eye or two on it. Strain and set aside.

Step 12 - Cook remaining Rice in Whole Spices

Add Rice to a pot. Add boiled Water. Then add 1 whole Spices, Salt, some of the Saffron Water and 1 tablespoon Oil from the fried Onions. Boil for 7 minutes, then strain and set aside.

Note - You can either mix both Rices together or keep them separate. I keep them separate as advised by Akram.

Step 13 - Preheat Oven.

Preheat the Oven to Gas Mark 4, 180 C, 350 F.

Step 14 - Layer

Add Potatoes to bottom of Pot.

Add Lamb on top.

Add half the Broth Rice and spread into an even layer. Add some Fried Onions.

Add White Spiced Rice.

Add remaining Broth Rice and another layer of White Spiced Rice.

Top with melted Ghee and remaining Saffron Water.

Step 15 - Cook

Cover the Rice in one layer of baking paper and foil. Add the lid and cook for 45 minutes - 1 hour.

Note - Times can vary so check if rice grains are cooked at 30 minutes and then continue if needed.

Step 16 - Garnish

Top with Coriander, fried Onions and Slivered Almonds.

Top tips

Dungar Method

To add some smoky flavour use the dungar method. That is when you heat some charcoal with a blow torch or hold it carefully with tongs over a flame.. Put the charcoal on some foil or in a bowl. Add ghee on the top of the charcoal & cover up for 5-10 minutes. You can add smoked water instead. I have used smoked Water from Halen Mon (HIGHLY recommend).

Caramelising Onions

It is very easy to burn fried Onion till they are bitter. Fry them over a medium low heat till they are golden brown and then watch them turn a darker gold before removing from the Oil.

Pre soak the Rice

You should always soakRice for 20 to 30 minutes before cooking to remove excess starch.

Almonds

If using Almonds, decant some of the oil to a shallow pan. What I find is that Almonds just sink to the bottom of a deep pot or wok. Some never to be found again. So it’s just easier to cook them in a shallow pan.

Make Ahead

1. You can make the Onions and Almonds a few days ahead and store in an airtight container.
2. You could also boil the Meat up to 2 days ahead. Bring to room temperature and simmer again before adding Potatoes and cooking for a further 30 minutes.
3. Sahawiq Sauce and Hawaji can also be made in advance. Sahawiq may discolour after a day.

How to reheat and store

Zurbian lasts covered in an airtight container in the fridge for up to 3 days.
 It can also be frozen for up to 2 months. Rice must be piping hot when reheated.

How to Serve

Zurbian is served with more Sahawiq/Zhoug and Kachumber. You will have already made some in this recipe but you can make extra. Here is how you can make Red and Green Zhoug.

Green Zhoug

Blend 6 Chillies (or less if you prefer it less spicy), 6 cloves Garlic, 1 Spring Mint or a good pinch Dry Mint, small bunch Coriander, Salt. Then stir in 4 tablespoon Lemon Juice.

Red Zhoug

Add 5-6 Green Chillies, 1 Garlic clove, ½ Tomato,¼ bunch Coriander, ½ teaspoon Cumin Powder, ¼ teaspoon Coriander Powder and Salt to a blender and blend till coarsely crushed.

You can also serve it with salads such as a simple green salad or Indian Kachumber Salad - Tomato, Cucumber, Onion Salad.

More Biryani Recipes:

Chicken Tikka Biryani (Restaurant Style)

Mum's Biryani - Lamb or Chicken

Hyderabadi Chicken Dum Biryani

The BEST Pakistani Chicken Biryani Recipe 

My other Yemeni Favourite:

Honey Buns Recipe

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Recipe adapted from Akram Cooks.