• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    21st September 2021 Dinner

    Home » Recipes

    Mum's Biryani - Lamb or Chicken

    Sharing is caring!

    13 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Mum's Biryani - Lamb or Chicken - My Mum's Biryani is. to. die. for. It is loved by all 6 of us siblings and our friends too. It is vibrant, aromatic and full of rich aromatic flavour. You can use either Lamb, Chicken or Veg in this recipe. This is Biryani for a crowd. It will feed at least 20 people.

    Biryani on a white platter

    Mum's Biryani - Lamb or Chicken

    There is a reason that people will travel for a good Biryani. It is so much more then the delicious flavour. It is also what it represents. To me, that is Celebration/Gathering/Home/Mum/Dad/Family/Love. 

    Biryani on a platter

    If you have been keeping a close eye on the legend that is Asma Khan and Twitter lately, you will have noticed that it is also popular with a certain Mr Paul Rudd. 

    Asma has taken the essence of what Biryani means to so many of us and turned it into something that the World understands.

    She has somehow managed to capture:

    The anticipation of unveiling the pot of Biryani to reveal the beautiful colours and aroma underneath.

    Biryani on a platter

    The joy of digging deep into the pot, making sure that you are getting every layer of bubbling deliciously flavourful hot curry and fragrant fluffy rice. 

    WHAT IS BIRYANI?

    A Biryani is a layered dish of Curry (Chicken, Lamb, Beef, Veg) layered in between layers of steamed fluffy rice.

    The rice takes in all the flavour of the curry and so you end up with the most delicious plate of food.

    Whilst it can be time consuming to make, the results always make it worthwhile.

    BIRYANI VARIETIES

    There are many many variations of Biryani. Some of which are listed below (There are many more):

    Lucknow Biryani - Lakhnawi Biryani is made Yakhni style with whole spices.

    Masoor Biryani - In this, Masoor dal is half cooked in a with spices, onions and tomatoes. Then Biryani is layered with par-boiled aromatic long grain rice, fried onions, saffron flavored milk and coriander leaves. Like in this recipe.

    Kolkata Biryani - Made with less oil and spices, and is more delicate in flavour then others. It is a dum style Biryani that is layered. Recently made famous by this headline.

    Memony Biryani - Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually made with lamb and less food colouring.

    Hyderabadi Biryani - The authentic Hyderabadi biryani in which raw rice and raw meat are cooked together in a pot with spices and a little bit of water. Here is my recipe for it.

    Malabar Biryani - The famed Malabar Chicken Biryani is made by layering an aromatic and herby chicken masala with fluffy rice, crunchy fried onions (birista), nuts, dried fruits and ghee in a large pot. 

    Calicut Chicken Biryani - A dum Biryani that is flavoured with the spices of  Kerala made with a short grain rice.

    Parda Biryani - In this recipe, Biryani is cooked in a layer of dough. Here is my recipe for it.

    There are 3 main types of Biryani – one where the meat or vegetables are cooked mixed with the rice (Pilau style or Yakhni).

    Another version known as Dum style biryani where meat and rice are layered and cook in a sealed pot over fire.

    The final version is where both the main elements are served separately.

    This is seen very rarely but my friends mum used to make it for us when we were at University and it would often grace the table at our Hall's of Residence.

    HOW TO MAKE MUM'S BIRYANI

    Boil meat with whole Spices, Onion, Salt, Ginger and Garlic until tender.

    In this case it was lamb that took 50 minutes to become tender. (Test with fingers). I did not add water but keep checking to see if water is needed.

    Boiled lamb in a pot

    Deep Fry Potatoes and set aside.

    Fried potatoes on tissure paper on plate

    Heat Oil and add Onions.

    Onions and whole spices in oil in pot

    Brown Onions with whole spices until a deep golden brown. 

    Browned onions in pot being stirred with wooden spoon

    Add Garlic, Ginger, Green Chilli and cook until fragrant.

    Garlic, Ginger and Green Chilli added to browned onions in pot

    Next add pureed Tomatoes and ground Spices.

    Tomato added to pot being stirred with wooden spoon

    Spices added to tomato in pot

    Add the meat.

    Lamb added to tomato in pot

    Cook on low until the oil separates out at the sides. Add the Potatoes.

    Cooked lamb in pot

    You can use either any meat (Below is from the time we made a Chicken version).

    Chicken curry in pot

    Meanwhile par cook rice with whole Spices, then drain and set aside.

    Rice being parboiled in a large pot

    Parboiled rice in a pot

    Rice strained in colander

    Add foil to bottom layer of pot.

    Layer the Rice and meat in alternate layers adding blobs of butter, fried onions, saffron and coriander in between until everything is used up.

    Rice being added to bottom layer of pot

    Butter added on top of rice

    Saffron added to rice layer

    Curry layer being added to rice in pot

    Curry layer added on top of rice

    Lamb added on top of rice layer

    Rice being added on top of lamb in pot

    Rice layer being spread on top of lamb

    Complete rice layer on top of lamb layer

    Fried onions, butter and coriander on top of rice layer in pot

    Add some colour to the final layer if you wish by diluting powdered colour in water and sprinkling over the top of the rice.

    Biryani with coloured rice and coriander and fried onions on top

    Biryani pot showing layers when one schoop is taken out

    The pot is then covered with a layer or 2 of foil and a lid and cooked over a low heat for about 1 hour during which time the rice absorbs all the flavour and aroma of the spices and lamb curry underneath.

    HOW TO MAKE A SMALLER QUANTITY - FOR 6

    Ingredient quantities for 6:

    Saffron Milk

    4 strands Saffron

    30 ml Milk

    Potatoes

    Oil for deep frying

    2 Potatoes peeled and chopped into 3 cm cubes

    Lamb

    1 kg Lamb Shoulder

    1 Cinnamon Stick

    1 Bay Leaf

    2 Cloves

    2 Cardamom Pods

    Salt

    1 tsp crushed Ginger

    1 tsp crushed Garlic

    Curry

    2 tbsp Oil

    1 large Onion

    2 Cardamom Pods

    2 Cinnamon Sticks

    2 Bay Leaves

    1 Star Anise

    Tbsp Fenugreek

    1 tsp crushed Ginger

    1 tsp crushed Garlic

    1 tsp crushed Green Chilli

    240g Pureed Plum Tomatoes

    1 tsp Ground Coriander

    1 tsp Ground Cumin

    1 tsp Ground Red Chilli

    Salt

    1/2 tsp Ground Turmeric

    1/4 tsp Ground Cardamom

    1/4 tsp Ground Fennel

    1/4 tsp Ground Garam Masala

    1/8 tsp Ground Mace

    Rice

    3 cups Rice

    6 cups Water

    1/4 Onion, diced

    1 Peppercorn

    1 Clove

    1 Bay Leaf

    1 Cinnamon Stick

    1 Cardamom Pod

    3/4 tsp crushed Garlic

    3/4 tsp crushed Ginger

    Salt

    Instructions

    The instructions for the smaller quantity remains the same but you will need to cook it for less time once covered with foil.  (20 - 30 minutes).

    top tips and notes

    Whole Garam Masala – Cooking this in the oil with the onions makes the most of it’s  flavour and aroma.

    Slow Cooking – Take your time with each layer because this is what makes it so special!

    Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.

    Whole Garam Masala – Cooking this in the oil with the onions maximises it’s  flavour and aroma.

    Rice – I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together.

    Salt – I only add salt to the chicken layer here and that may seem odd but it works fine. 

    Taste as you go – Once the chicken layer is done, taste it and adjust before layering.

    Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.

    Eggs – You can add serve this Biryani with boiled eggs.

    Serve – This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.

    reheating and storing biryani

    This Biryani 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. 

    MORE GREAT INDIAN RICE RECIPES:

    Keema Rice

    Chicken Akni, One Pot Chicken and Rice

    Prawn Biryani

    Hyderabadi Chicken Biryani

    Parda Biryani

    ON THE SIDE

    • Kachumber Salad
    • Onion Raita

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

     

    Biryani on a platter
    5 from 6 votes
    Print

    Mum's Biryani - Lamb or Chicken

    My Mum's Biryani is. to. die. for. It is loved by all 6 of us siblings and our friends too. It is vibrant, aromatic and full of rich aromatic flavour. You can use either Lamb, Chicken or Veg in this recipe.

    Course Dinner
    Cuisine Indian
    Keyword Biryani, Indian Biryani, Lamb Biryani, Mum's Biryani
    Prep Time 10 minutes
    Cook Time 2 hours 30 minutes
    Total Time 2 hours 40 minutes
    Servings 20
    Calories 550 kcal
    Author Safira

    Ingredients

    Saffron Milk

    • Few strands Saffron
    • 100 ml Milk lighlty warmed

    Potatoes

    • Oil For deep frying
    • 5 Potatoes Peeled and chopped into 3cm cubes

    Lamb

    • 2.5 kg Lamb Shoulder Cut into 1 inch pieces, Bone in
    • 2 Cinnamon Sticks
    • 2 Bay Leaves
    • 4 Peppercorns
    • 3 Cloves
    • 4 Cardamom Pods Lightly cracked open
    • ½ Onion Roughly chopped
    • Salt
    • 1/4 tsp Ginger Paste
    • 1/4 tsp Garlic Paste

    Curry

    • 150 ml Vegetable or Sunflower Oil
    • 6 Onions Sliced finely
    • 2 Cardamom Pods
    • 2 Cinnamon Sticks Small
    • 2 Bay Leaves
    • 1 Star Anise Optional
    • 1 ½ tbsp Dry Fenugreek or use small handful fresh Fenugreek Leaves
    • 3 tsp Ginger Paste
    • 3 tsp Garlic Paste
    • 3 tsp Green Chili Paste
    • 800 g Tomato tin Pureed
    • 2 tsp Cumin Powder
    • 2 tsp Coriander Powder
    • 3 tsp Red Chilli Powder
    • 2 - 3 tsp Salt Adjust to your taste
    • 2 tsp Turmeric Powder
    • 1 tsp Ground Cardamom
    • 2 tsp Fennel Powder
    • 1 tsp Garam Masala Powder
    • 1 tsp Mace

    Rice

    • 10 cups Rice
    • Enough boiled water to cover the rice plus 1 - 2 inches Around 20 cups
    • 1/2 Onion diced
    • 4 Peppercorns
    • 2 Cloves
    • 2 Bay Leaves
    • 1 Cinnamon Stick
    • 3 Cardamom Pods crushed
    • 1/4 tsp Garlic Paste
    • 1/4 tsp Ginger Paste
    • Salt

    Toppings

    • Handful Coriander Leaves Chopped
    • Handful Fried Onions
    • Orange Powdered Food colour

    Instructions

    Saffron Milk

    1. Soak Saffron in Milk and set aside.

    Potatoes

    1. Heat OIl. Once hot, deep Fry Potatoes till golden brown then drain on kitchen paper.

    Lamb

    1. Boil meat with whole Spices (Cinnamon Sticks, Bay Leaves, Peppercorns, Cloves, Cardamom) Onion, Salt, Ginger and Garlic until tender. In this case it was lamb that took 45 - 50 minutes to become tender. (Test with fingers). I did not add water but keep checking to see if water is needed.

    Curry

    1. Heat Oil. Once hot add Onions. Brown Onions with whole spices (Cardmom, Cinnamon, Bay Leave, Star Anise) until a deep golden brown. 

    2. Add Fenugreek, Garlic, Ginger, Green Chilli and cook until fragrant.

    3. Next add pureed Tomatoes, Cumin Powder, Corainder Powder, Red Chilli Powder, Salt, Turmeric Powder, Ground Cardamom, Fennel Powder, Garam Masala Powder and Mace.

    4. Cook for 7 - 10 minutes on high.

    5. Add the meat. Cook covered on low until the oil separates out at the sides. About 20 minutes. Add the Potatoes

    Rice

    1. Meanwhile par cook the rice with all the ingredients listed underneath the 'Rice' section - around 10 minutes. Then drain and set aside.

    Layer

    1. Add foil to bottom layer of pot. Layer the Rice and meat in alternate layers adding blobs of butter, fried onions, saffron and coriander in between until everything is used up.

    2. Add some colour to the final layer if you wish by diluting powdered colour in water and sprinkling over the top of the rice.

    3. Cover the pot with a layer of foil and a lid and cook over a low heat for about 1 hour. You can also do this in the oven.

    Recipe Notes

    top tips and notes

    Whole Garam Masala – Cooking this in the oil with the onions makes the most of it’s  flavour and aroma.

    Slow Cooking – Take your time with each layer because this is what makes it so special!

    Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.

    Whole Garam Masala – Cooking this in the oil with the onions maximises it’s  flavour and aroma.

    Rice – I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together.

    Salt – I only add salt to the chicken layer here and that may seem odd but it works fine. 

    Taste as you go – Once the chicken layer is done, taste it and adjust before layering.

    Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.

    Eggs – You can add serve this Biryani with boiled eggs.

    Serve – This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.

    reheating and storing biryani

    This Biryani 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 make a smaller quantity - for 6

    Ingredient quantities for 6:

    Saffron Milk

    4 strands Saffron

    30 ml Milk

    Potatoes

    Oil for deep frying

    2 Potatoes peeled and chopped into 3 cm cubes

    Lamb

    1 kg Lamb Shoulder

    1 Cinnamon Stick

    1 Bay Leaf

    2 Cloves

    2 Cardamom Pods

    Salt

    1 tsp crushed Ginger

    1 tsp crushed Garlic

    Curry

    2 tbsp Oil

    1 large Onion

    Large pinch Fenugreek

    1 tsp crushed Ginger

    1 tsp crushed Garlic

    1 tsp crushed Green Chilli

    240g Pureed Plum Tomatoes

    1 tsp Ground Coriander

    1 tsp Ground Cumin

    1 tsp Ground Red Chilli

    Salt

    1/2 tsp Ground Turmeric

    1/4 tsp Ground Cardamom

    1/4 tsp Ground Fennel

    1/4 tsp Ground Garam Masala

    1/8 tsp Ground Mace

    Rice

    3 cups Rice

    6 cups Water

    1/4 Onion, diced

    1 Peppercorn

    1 Clove

    1 Bay Leaf

    1 Cinnamon Stick

    1 Cardamom Pod

    3/4 tsp crushed Garlic

    3/4 tsp crushed Ginger

    Salt

    Instructions

    The instructions for the smaller quantity remains the same but you will need to cook it for less time once covered with foil.  (20 - 30 minutes).

    Nutrition Facts
    Mum's Biryani - Lamb or Chicken
    Amount Per Serving
    Calories 550 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 51mg17%
    Sodium 647mg28%
    Potassium 517mg15%
    Carbohydrates 81g27%
    Fiber 3g13%
    Sugar 3g3%
    Protein 24g48%
    Vitamin A 349IU7%
    Vitamin C 9mg11%
    Calcium 70mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Scrambled Eggs - Gordon Ramsay and American Style 
    • Moroccan Harira – Chickpea & Lentil Soup with lamb
    • Homemade Chai Masala Powder
    • Rigatoni Al Forno with Béchamel Sauce

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rizwana says

      September 21, 2021 at 8:31 am

      5 stars
      Mouth.is.watering. (aka one of the siblings 😊)!

      Reply
      • Safira says

        September 21, 2021 at 1:10 pm

        Lol. Best Biryani ever. 🙂

        Reply
    2. Fiona. says

      November 20, 2021 at 12:02 pm

      Safira I love this site and all the delicious home made dishes. I would like to have a go at making your Mum’s Biryani - it sounds delicious and a very special dish to your family.
      I would like to make it for about 6 people and wanted to know if you could give me any guidance on adapting it for a smaller gathering. Thank you!

      Reply
      • Safira says

        November 24, 2021 at 2:19 pm

        Hi Fiona,

        Thankyou so much for your lovely comment. It has made my day!
        I have updated the recipe notes to include ingredient quantities and method for 6 people. x

        Reply
        • Fiona says

          November 26, 2021 at 1:29 pm

          5 stars
          Can’t thank you enough for this! I am going to make this next weekend for my family. I will let you know how it turns out.

          Reply
          • Safira says

            November 29, 2021 at 8:12 am

            Hope you love it x

            Reply

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    13 shares