Stovetop Lamb Biryani with Cashews and Boiled Eggs Recipe

Introduction

Stovetop lamb biryani is a fragrant and flavorful one-pot meal that combines tender marinated lamb with aromatic spices and fluffy basmati rice. This recipe creates a rich, comforting dish perfect for any occasion without needing an oven.

Ingredients

• 5 green cardamom pods
• 5 cloves
• 2cm cinnamon stick
• 450g lamb rump, cut into 2cm cubes
• 250g tomatoes, roughly chopped
• 3 tbsp Greek yogurt
• 1 large onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 10g ginger, peeled and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• Small handful of coriander, roughly chopped
• 2½ tsp ghee
• ½ tsp Kashmiri chilli powder
• ¼ tsp ground turmeric
• 200g basmati rice
• 3 green cardamom pods
• 2cm pandan leaf (optional)
• 75g raw cashew nuts
• 2 curry leaf sprigs, leaves picked
• 4 fridge-cold eggs

Instructions

1. Step 1: Toast the 5 green cardamom pods, cloves, and cinnamon stick in a small frying pan over medium heat for 1-2 minutes until fragrant. Crush to a coarse powder using a pestle and mortar, discarding the cardamom husks. In a large bowl, combine the lamb, tomatoes, Greek yogurt, ½ tsp fine sea salt, and crushed spices. Mix well and marinate for at least 2 hours or overnight.
2. Step 2: Blitz half the onion, garlic, ginger, green chilli, and coriander in a food processor until finely chopped. Set aside.
3. Step 3: Melt 1½ tsp ghee in a deep-sided, lidded saucepan over medium heat. Cook the remaining onions for 7-9 minutes until soft and golden at the edges. Add Kashmiri chilli powder, turmeric, blitzed onion mixture, and a pinch of salt. Stir well.
4. Step 4: Add the lamb and leftover marinade to the pan. Stir well, cover with the lid, reduce the heat, and simmer for 20 minutes.
5. Step 5: Meanwhile, bring 300ml water to a boil in a separate pan. Add the basmati rice, 3 green cardamom pods, and pandan leaf if using. Boil for 4-5 minutes, then drain. Remove the cardamom pods and pandan leaf and set the rice aside.
6. Step 6: Melt the remaining ghee in a small frying pan over medium-high heat. Fry cashew nuts for 3-4 minutes until golden. Remove and set aside.
7. Step 7: In the same pan, add curry leaves and cook for one minute. Set aside with the cashews.
8. Step 8: Uncover the lamb. Scatter the parboiled rice, fried cashew nuts, and curry leaves evenly over the meat. Cover and cook on low heat for 20 minutes or until the rice is soft and fluffy.
9. Step 9: While the biryani cooks, boil the eggs in a small pan of water for 6-7 minutes. Drain, peel, and cut in half.
10. Step 10: Gently stir the rice, cashews, and curry leaves into the lamb. Spoon onto a serving platter and top with the boiled egg halves before serving.

Tips & Variations

• For extra aroma, replace the pandan leaf with a bay leaf or add a few saffron strands soaked in warm milk to the rice.
• If you prefer a milder dish, reduce or omit the green chilli and Kashmiri chilli powder.
• Use ghee or a neutral oil; ghee adds a rich, buttery flavor that complements the spices beautifully.
• For a vegetarian option, substitute the lamb with vegetables like cauliflower, peas, and potatoes and increase the cooking time accordingly.
• Serve with a cooling cucumber raita or a simple salad to balance the spices.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave, adding a splash of water to keep the rice moist. Boiled eggs are best eaten fresh but can be stored peeled and covered in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lamb biryani without a food processor?

Yes, you can finely chop the onion, garlic, ginger, chilli, and coriander by hand. It will take a bit longer, but the flavor and texture will remain excellent.

Is it necessary to marinate the lamb overnight?

Marinating overnight enhances the flavor and tenderness of the lamb, but if you’re short on time, marinate for at least 2 hours to still get great results.

Stovetop Lamb Biryani with Cashews and Boiled Eggs Recipe

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★★★★★

5 from 215 reviews

• Author: Ethan
• Total Time: 2 hours 15 minutes (including 2 hours marination)
• Yield: 4 servings 1x

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Description

This stovetop lamb biryani is a fragrant, richly spiced Indian-inspired dish featuring tender lamb rump marinated in aromatic spices and yogurt, layered with partially boiled basmati rice, toasted cashews, and curry leaves. Cooked entirely on the stovetop, this recipe combines the depth of slow-simmered lamb with the delicate flavors of cardamom, cinnamon, and Kashmiri chili for a comforting, flavorful one-pot meal served with perfectly boiled eggs.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 5 green cardamom pods (for toasting)
• 5 cloves
• 2cm cinnamon stick
• ½ tsp Kashmiri chilli powder
• ¼ tsp ground turmeric
• 3 green cardamom pods (for rice)
• 2cm pandan leaf (optional, for rice)
• 2 curry leaf sprigs, leaves picked

Meat and Marinade

• 450g lamb rump, cut into 2cm cubes
• 250g tomatoes, roughly chopped
• 3 tbsp Greek yogurt
• ½ tsp fine sea salt (for marinade)

Vegetables and Herbs

• 1 large onion, roughly chopped (divide into half for blitzing and half for frying)
• 3 garlic cloves, roughly chopped
• 10g ginger, peeled and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• Small handful of coriander, roughly chopped

Other Ingredients

• 2½ tsp ghee (divided as 1½ tsp + remaining for frying)
• 200g basmati rice
• 75g raw cashew nuts
• 4 fridge-cold eggs

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Instructions

1. Toast and Crush Spices: Place the 5 green cardamom pods, 5 cloves, and 2cm cinnamon stick in a small frying pan over medium heat. Toast for 1-2 minutes until fragrant. Transfer to a pestle and mortar, crush to a coarse powder, discarding the cardamom husks.
2. Marinate Lamb: In a large bowl, combine the lamb cubes with chopped tomatoes, Greek yogurt, ½ tsp fine sea salt, and the crushed toasted spices. Mix thoroughly and marinate for at least 2 hours or preferably overnight in the refrigerator to develop flavor.
3. Prepare Spice Paste: Blitz half of the chopped onion with garlic, ginger, green chilli, and coriander in a small food processor until finely chopped. Set aside this aromatic paste.
4. Cook Onions: Heat 1½ tsp ghee in a deep, lidded saucepan over medium heat. Add the remaining half of the chopped onions and cook for 7-9 minutes until soft and edges turn golden brown.
5. Add Spices and Lamb: Stir in the Kashmiri chilli powder, ground turmeric, the blitzed onion mixture, and a pinch of salt into the cooked onions. Add the marinated lamb along with any leftover marinade. Stir well to combine.
6. Simmer Lamb: Cover the pan with a lid, reduce the heat to low, and gently simmer the lamb mixture for 20 minutes to tenderize and infuse flavors.
7. Parboil Rice: Meanwhile, bring 300ml water to a boil in a separate pan. Add 200g basmati rice, 3 green cardamom pods, and a pandan leaf if using. Boil for 4-5 minutes until rice is partially cooked but still firm. Drain and remove cardamom pods and pandan leaf. Set aside.
8. Toast Cashews and Fry Curry Leaves: In a small frying pan, melt the remaining ghee over medium-high heat. Fry cashew nuts for 3-4 minutes until golden, then transfer to a bowl. Add curry leaves to the hot pan and cook for 1 minute until crisp. Set aside with the cashews.
9. Assemble Biryani: Remove the lid from the lamb. Evenly scatter the parboiled rice, toasted cashews, and fried curry leaves over the lamb mixture. Cover the pan again and cook over low heat for 20 minutes, allowing the rice to finish cooking and absorb lamb flavors, yielding soft and fluffy rice.
10. Boil Eggs: While the biryani completes cooking, bring a small pan of water to a boil. Carefully add the 4 eggs and boil for 6-7 minutes for medium soft yolks. Drain, peel, and cut eggs in half lengthwise.
11. Serve: Gently stir the rice, cashew nuts, and curry leaves into the lamb to blend layers. Spoon the biryani onto a serving platter and arrange the halved boiled eggs on top for garnish and added protein.

Notes

• Marinating the lamb overnight enhances the tenderness and depth of flavor significantly.
• Partially boiling the rice before layering helps achieve a perfect fluffy texture without overcooking the lamb.
• Using ghee instead of oil adds richness and authenticity to the biryani.
• Adjust the green chili and Kashmiri chili powder quantities based on preferred spice level.
• Peeling eggs can be easier if eggs are placed in ice water immediately after boiling.
• Pandan leaf is optional but adds a subtle fragrant aroma to the rice layer.
• For a vegetarian version, substitute lamb with hearty vegetables like mushrooms and paneer.

• Prep Time: 20 minutes (excluding marinating time)
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: lamb biryani, stovetop biryani, Indian lamb recipe, spicy lamb biryani, basmati rice biryani