Whole Lamb Leg Biryani – by Chef Mano


Whole lamb leg Mughlai Biryani

Prep Time 35 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 5 People


Set 1

  • 1.5 kg Whole lamb leg (9 Score the lamb leg with a sharp knife)

Set 2

    Masala paste (Grind everything together)

    • 2 tbsp Kashmiri chilli powder
    • 2 tbsp Biriyani masala
    • 1/2 bunch Mint
    • 1/2 bunch Coriander
    • 80 gm Ginger and garlic paste
    • 200 ml Yoghurt
    • Salt -as per requirement

    Set 3

    • 750 gm Basmati rice (wash and soak it for ½ hr)
    • 3 ltr water
    • 3 finely sliced Onion
    • 40 gm Whole spices
    • 200 ml Ghee
    • Salt-as per requirement
    • 1 pinch Saffron (soaked in 40 ml milk)
    • 50 gm Fried onion


    • Marinate the whole lamb in ground masala and keep it for ½ hr.
    • Heat up a thick bottom pot. Add ghee and crackle whole spices
    • Add sliced onion and Sautee until brown.
    • Place the marinated lamb and add 3 litter of water .let it get cook until lamb is soft.
    • Remove the lamb leg. Add more water to cook the rice.
    • Add rice into the stock, salt and stir it until the rice well mixed.
    • Leave it until most of the water absorbed.Immerse the cooked lamb leg in the rice, sprinkle rose water, rest of the ghee and seal it with a lid and cook it in slow fire for ½ hr.
    • Switch of the fire and let it cook for another 15 min. Open the lid, remove the lamb leg and place it a platter topped with rice, sprinkle with fried onion and coriander leaf.


    A wonderful meal for winter time – best choice of spices from Yes Yes.
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