Bring the amazing flavours of Indian cuisine to your dinner table with this adapted version of an all time classic – biryani! In the heart of this dish is fragrant and fluffy basmati rice mixed with meat, chicken and/or vegetables. Contrary to a popular belief, biryani is not spicy: it owes its deep, complex flavours to warming pungency of garam masala and sweet caramelized onions.
The Flavour Affair:
Lamb + Garam Masala + Ginger + Garlic + Shallots + Eggplant
Lamb: I much prefer using braised lamb shanks in this recipe. Boneless lamb runs the risk of turning dry and requires more attention. In turn, shanks on a bone cook to a juicy perfection with minimal supervision.
Garam Masala: in biryani, garam masala is used both in its ground and whole form:
Whole spices impart their flavours to the braising sauce, while ground masala goes into the marinade. With a high degree of likelihood, you already have all major ingredients in your pantry. And if you are missing a couple, it is worth investing into a jar – every spice below is very versatile. Typical garam masala consists of the following:
- Coriander
- Cumin
- Black Peppercorns
- Cinnamon
- Cloves
- Green Cardamom
- Bay leaf
Alternatively, you can go for a pack of whole garam masala spices, like this Bayara mix. And don’t forget to check out my easy Homemade Garam Masala recipe!
Ginger and Garlic: in this recipe we are using only a teaspoon each of garlic and ginger to marinate the lamb. They add a little more heat and a nice contrast to the warmth of garam masala. Their disctinctive aromas will release during cooking but won’t overpower. While I always prefer the clean taste of freshly minced ginger and garlic, you can go for a store-bought paste.
Shallots: crispy caramelized shallots are essential in biryani. They are sprinkled over the rice in the end and their bitter-sweet taste completes the flavour profile of the dish.
Eggplant: I really like the eggplant here because it adds more substance, a different texture and a hint of smokiness.
Optional ingredients for Biryani:
There are a couple of more ingredients that can further enhance the flavour of rice. They include sweet and licoricey star anise, warm and pungent allspice berries and saffron. Saffron in particular is a popular addition due to its bright orange colour that brings a lot of vibrancy to the otherwise pale rice. The spice has a very prominent flavour and should be used sparingly as it easily takes over.
Preparation tips for Lamb and Eggplant Biryani:
- Marinate the shanks for at least 2 hours. It will improve both taste and texture.
- Take time braising. Doing it over lower heat for longer hours results in incredibly tender meat that has absorbed all the flavours of the braising liquid..
- Be careful not to burn the shallots. Cook them over medium heat under close watch. They need to turn deep golden and crispy with just a hint of sweet bitterness.
- Soak the rice before cooking. This will ensure that the grains absorb the moisture evenly. It also improves the texture of the rice, making it softer and easier to fluff in the end.
- There are many ingredients in this dish. To ensure a smooth process, split them in groups for each step of the cooking and line them up on the counter.
Ready? Let’s get cooking!
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Easy Lamb and Eggplant Biryani
Equipment
- 1 braising pot
- 1 large iron-cast casserole
- 1 Frying Pan
Ingredients
For lamb marinade:
- 2 lamb shanks bone in (approx 0.5kg each)
- 1/2 cups fresh yoghurt
- 2 tbsp garam masala
- 1 tsp each minced garlic and ginger
- 1 tsp salt
For braising:
- 300 ml chicken stock or water
- 2 bay leaves
- 4 cloves
- 4 green cardamoms
- 1 tsp black peppercorns
- 1 cinnamon stick
For the rice:
- 6 shallots thinly sliced
- 1 eggplant quartered and sliced
- 2 tsp garam masala
- 200 g soaked basmati rice
- 5 green cardamoms
- 1 whole star anise optional
- 4 allspice berries optional
- 1/3 tsp crumbled saffron optional
- Boiling water
- 6 tbsp olive oil divided
- Salt
- Fresh coriander leaves
Instructions
Prepare the lamb:
- Mix together 1/2 cups fresh yoghurt, 2 tbsp garam masala, 1 tsp each minced ginger, garlic and salt.
- Rub the shanks with the mixture and marinatein the fridge for minimum 2 hours or overnight.
- Transfer into a large oven proof casserole. Add 300ml stock or water, 1 cinnamon stick, 2 bay leaves, 4 cloves, 4 green cardamoms and 1 tsp black peppercorns. Braise in the oven at 170C for 2.5-3 hours until completely tender and falling off the bone.
- Pull the meat off the bone and discard the whole spices. Set aside.
Prepare the caramelized shallots:
- Heat 3 tbsp olive oil in a pan to medium and fry the shallots for 10-15 minutes. They should become deep golden and crispy but not burnt.
Prepare the eggplant:
- Heat the remaining 3 tbsp of oil in a large skillet and sauté the eggplant until it turns golden.
- Add the lamb and season with 1/2 tsp salt and 2 tsp garam masala. Stir in half of the onions.
Prepare the rice:
- Place saffron threads into a bowl with 2 tbsp warm water.
- Arrange the rice in an even layer on top of the eggplant and lamb mixture.
- Add the whole spices (1 star anise, 4 cloves and 5 green cardamom pods) and pour in hot water to completely cover the rice.
- Season with more salt and add the crumbled saffron with its water.
- Cover and cook for about 5 mins on low heat, then check the rice and add more boiling water. Keep adding water little by little until the rice is al dente.
To serve:
- Discard the whole spice.
- Fluff the rice with a fork.
- Stir in fresh coriander leaves and garnish with the remaining onions.
