Lamb Biryani – Less Fat & More Protein

If you have had lamb biryani in a restaurant, you know that it’s usually too oily or sometimes just dry or just not enough meat. Especially, the lamb or goat biryani tend to be oilier than the chicken biryani because lamb and goat meat generally contains more fat. 

I have tried so many lamb biryani recipes and came up with this method where the lamb is nice and juicy, doesn’t have a lot of fat, and most importantly, got a good rice and meat ratio. 

It’s also a one-pot recipe as we all like I imagine. I have made the process easy as possible because making the biryani is already somewhat overwhelming. I think I will stick with this process for a while now. Or maybe even for forever? 

Checkout my other recipe of Chicken Drumstick Biryani. The process is very similar so you can easily transfer your skill from one to another. This makes these both recipes even easier.

Protein and calories in this lamb biryani

With a good amount of carbs, a lot of protein, and just about the right amount of fat, it’s a very well-balanced meal. Nutritionally balanced meals are very important to perform best in your daily life and stay healthy. 

One serve of this lamb biryani will give you about 50g of protein, almost same amount of carbs, and 20g of fat. That’s around 580 calories altogether. 

That’s a modest amount of protein. If you prefer slightly higher amount of carbs and okay to go a bit lower on protein, simply increase the amount of rice used in this recipe by 50 percent, that is 3 cup rice instead of 2.

Ingredient notes

Lamb

Obviously, the biggest question in this recipe is what type of lamb to use. I recommend to get a lamb leg and make boneless dice. Make sure to remove all the excess fat as much as you can. 

Lamb leg is meat is very lean. Once you remove the outer layer fat, the meat part doesn’t actually have much fat which is nice. 

I used grass fed lamb in this recipe because the meat tends to have a stronger, more robust flavour. Grass fed lamb is softer in texture and I guess most of us like it that way. 

Rice

I have used sella basmati rice for this recipe. I recommend this rice as it doesn’t easily break. The golden colour of this rice also looks great in the eyes.  

Sella rice also has a number of health benefits because of its fiber content. It also tastes great as the rice stays intact and doesn’t become too soft.  

When soaking the rice, it’s important to use the same amount of water with 1:1 ratio. To make this accurate, make sure there is almost no water left after rinsing the rice.  

Spices

I recommend to use all the whole spices that are soaked with the rice. They are very important to build the flavour and, in my opinion, missing even one of them will significantly affect the flavour. 

When it comes to the ground spices though, you can follow this recipe or simply add the spices of your choice. I sometimes get the premade biryani masala from the store and just use that. 

Storage

Biryani is something that I like to make in a big batch. After all, I can’t make it every day and when I do, I better enjoy it more than once. 

You can put the biryani in lid tight containers and keep in the fridge. You can safely enjoy it for up to 3 days. 

Recipe