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Lamb Zurbian in pot on chair

Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes

Safira
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. As well as a homemade hot sauce called Sahawiq aka Zhoug.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Course Dinner, Main Course
Cuisine Yemeni
Servings 8
Calories 638 kcal

Ingredients
  

Saffron Water

  • Few Strands Saffron

Hawaji Paste

  • 1 Cinnamon Stick
  • 1 tablespoon Cumin Seeds
  • 1 teaspoon Peppercorns
  • 1 teaspoon Cardamom Pods
  • 4 Cloves
  • 1 teaspoon Coriander Seeds
  • ¼ teaspoon Turmeric Powder
  • 2 teaspoon Salt

Seared Lamb

  • 2 tablespoon Oil Sunflower Oil
  • 3 lb Lamb Shoulder cut into large pieces

Onion, Tomato, Garlic

  • 2 tablespoon Oil
  • 3 Bay Leaves
  • 1 Cardamom Pod
  • Small Cinnamon Stick
  • ½ large Red Onion Diced
  • ½ large White Onion Diced
  • 8 cloves Garlic Crushed
  • 1 Tomato Diced

Slow Cooked Lamb

  • 750 ml Chicken Stock or Lamb Stock (Bullion Cubes are fine)
  • 2 large Potatoes Peeld and cut into 1 ½ inch quarters

Onions and Almonds

  • 2 Onions Sliced
  • 2 tablespoon Slivered Almonds

Sahawiq Mixture

  • 12 cloves Garlic Crushed
  • 2 large Sprig Mint Leaves only
  • 8-10 Green Chillies Jalapeno, Sivri or Birds Eye (Remove seeds if using Birds Eye)
  • 1 large bunch Coriander Leaves and Stems, about 2 cups
  • ¼ - ½ teaspoon Salt
  • 5 - 7 tablespoon Lemon Juice

Broth Rice

  • 2 ¼ cups Rice Soaked for at least 30 minutes
  • Broth from Lamb
  • 2 cups Boiled Water
  • Sahawiq Strained Liquid
  • 60 ml Yoghurt

White Spiced Rice

  • 1 ¾ cup Rice
  • 1 ¾ teaspoon Salt
  • 1 Cardamom
  • 2 Bay Leaves
  • 1 Clove
  • ¼ teaspoon Peppercorns
  • 2 tablespoon Saffron Water
  • 1 tablespoon Oil Use the Oil from the fried Onions for extra flavour (a tip from Middle Eats)

Top Layer

  • Ghee
  • Saffron Water

Garnish

  • Coriander
  • Fried Onions
  • Slivered Almonds

Instructions
 

  • 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 and Turmeric 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.
    Smoke Lamb (Optional) - 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, Bay Leaves, Cardamom, Cinnamon, Onions, Garlic and Tomatoes. Then cook over medium high for 8 - 10 minutes.
  • Step 5 - Slow Cook Lamb
    Add Lamb to the pot 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.  Add some Water and blend. Reserve the liquid.
    Mix Lemon Juice into the Sahawiq and set aside separately. This is served with the Zurbian.
  • 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. Blending is optional. I often don't bother.
  • Step 11 - Cook half the Rice in Sahawiq and Broth mixture
    Boil Sahawiq and Broth mixture 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.
  • Step 12 - Cook remaining Rice with Whole Spices
    Add Rice and Salt to a pot. Add boiled Water. Then add Cardamon, Bay Leaves, Cloves, Peppercorns, some of the Saffron Water and 1 tablespoon Oil from the fried Onions. Boil for 7 minutes, then strain and set aside.
  • 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. I also add some Sahawiq between layers (this is optional).
    Add White Spiced Rice.
    Add more Sahawiq. (Optional).
    Add remaining Broth Rice, fried Onions and Sahawiq (Optional) 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. Mine took the full 45 minutes.
  • Step 16 - Garnish
    Top with Coriander, fried Onions and Slivered Almonds.

Notes

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. I make a large batch because I like to add it into the layers too.

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.

Nutrition

Calories: 638kcalCarbohydrates: 94gProtein: 33gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 70mgSodium: 1957mgPotassium: 992mgFiber: 6gSugar: 5gVitamin A: 280IUVitamin C: 40mgCalcium: 108mgIron: 5mg
Keyword Biryani, Lamb Zurbian, Yemeni Biryani, Zurbian
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