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Lamb meat is rich in proteins and essential minerals. Lamb meat should not be eaten in excess as it is believed to contain bad cholesterol.
Lamb meat is prepared as steaks, fried items and as many more delicious dishes. Lamb bone soup is good for health.


Lamb Meat : 1 kilogram
Long grain Rice : 3 Cups
Small onions (Peeled) : 1 Cup
Coconut milk : ! Cup
Refined Oil : 4 Spoons
Green Chilly : 5 nos.
Ginger-garlic Paste : 2 Spoons
Red Chilly Powder : 2 Spoons
Bay Leaves : 3 nos.
Turmeric Powder : 1 Spoon
Cashew Nuts : 1 Cup
Clarified Butter (Ghee) : 1 Cup
Lemon Juice : 5 Spoons.
Curd : 1/2 Cup
Cloves : 5 nos.
Cardamom : 6 nos.
Salt : As Required
Coriander Leaves : 1 Cup

Ingredients For Spicy Paste :-
Poppy Seeds : 2 Spoons
Cloves : 6 nos.
Cardamom : 6 nos.
Cinnamon : 3 Inch piece
Garlic Bulbs : 1/2 Cup
Ginger : 3 Inch piece
Onion pieces : 1 Cup


1. Cut the mutton into medium size pieces, wash and drain completely.

2. Add the ginger-garlic paste, refined oil, lemon juice, curd, turmeric powder and two spoons of salt to the mutton, mix well and allow to marinate.

3. Add all the spicy paste ingredients to a blending jar and grind into a rough paste.

4. Take deep bottomed pressure pan, add ghee and heat. Add the small onions, fry. and add all the other ingredients except coriander leaves and coconut milk and fry well.

5. Add the spicy paste and fry till the raw smell goes. Now add the marinated mutton pieces, mix well and fry till the oil shows up.

6. Wash the rice, drain the water and add to the pressure pan, mix well and fry with other ingredients for five minutes.

7. Add five cups of water, sufficient salt and one cup of coconut milk. Mix well, replace the lid and pressure cook for about fifteen minutes on medium flame.

8. Top the Biryani with chopped coriander leaves and serve hot with curd-onin slices salted chutney.

Preparation Time: 40 Minutes Serves: 4 Persons
Recipe Origin: India
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