Easy Oven Baked Lamb Biryani: A Delicious Twist on a Classic Dish
Biryani, a staple dish in Indian and Middle Eastern cuisine, is a flavorful and aromatic rice-based meal that is typically cooked in a large pot over an open flame. However, with the rise of modern cooking techniques, oven-baked biryani has become a popular variation of this beloved dish. In this article, we’ll explore the simplicity and advantages of making easy oven baked lamb biryani, perfect for a weeknight dinner or special occasion.
What is Biryani?
Biryani is a flavorful rice dish made with a combination of basmati rice, spices, and marinated meat or vegetables. The rice is typically cooked separately from the spices and meat, and then layered on top of each other in a large pot or dish. The dish is then heated until the flavors are combined, creating a fragrant and savory aroma that is characteristic of this popular dish.
Why Oven Baked Lamb Biryani?
Oven baked lamb biryani is a game-changer for several reasons. Firstly, it’s incredibly easy to make, requiring minimal effort and cleanup. Second, the oven baked method allows for even heat distribution, which ensures that the flavors are evenly distributed throughout the dish. Finally, the resulting biryani is moist and tender, with a perfectly cooked aroma that is unmatched by traditional stovetop methods.
How to Make Easy Oven Baked Lamb Biryani
Making oven baked lamb biryani is relatively simple. Here’s a step-by-step guide to get you started:
Ingredients:
- 1 pound lamb or beef, cut into small pieces
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 cup of basmati rice
- 1 cup of water
- 2 tablespoons of ghee or oil
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cayenne pepper
- Salt, to taste
- Fresh cilantro, for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the lamb or beef, onion, garlic, cumin powder, coriander powder, cayenne pepper, and salt. Refrigerate for at least 30 minutes or overnight.
- Cook the basmati rice according to package instructions. Drain and set aside.
- In a separate bowl, mix together the ghee or oil and cumin seeds. Spread the mixture evenly across the bottom of a large baking dish.
- Place half of the cooked rice on top of the oil mixture.
- Add the marinated lamb or beef on top of the rice, followed by the remaining rice.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Garnish with fresh cilantro and serve hot.
Tips and Variations
- Use a combination of lamb and beef for a richer flavor profile.
- Add some aromatics like saffron, cardamom, or rose water for added depth.
- Substitute chicken or vegetables for a vegetarian or vegan option.
- Experiment with different spice blends like curry powder or garam masala for added flavor.
Conclusion
Easy oven baked lamb biryani is a delicious and convenient twist on the traditional stovetop method. With its even flavors and tender texture, this dish is perfect for a weeknight dinner or special occasion. Try it out and experience the simplicity and flavor that oven baked biryani has to offer!
Easy Oven Baked Lamb Biryani
Recipe for a Hyderabadi style mutton biryani:
For Marination:
– Lamb – 900g (leg meat cubed medium sized, bone-in is better)
– Plain yoghurt – 300 gram
– Red chilli powder – 3 TBSP (Use 2 if you want it less hot, also depends on the SHU
and chilli type, I used homemade Guntur chilli powder)
– Turmeric – 1/2 TSP
– Lemon juice – 1 Lemon
– Salt – 1 TBSP
– Ginger garlic paste – 2 TBSP
– Garam masala – 1 TBSP (store bought works just fine)
– Cardamom powder – 1 TSP (optional)
– A handful of coriander and mint leaves
– Saffron milk (steep 10 strands in 50ml of warm milk for 15-20 mins)
– Fried onions – 2 Red onions deep fried (200g of store bought works too which is what I did)
– Oil – Half a cup
– Caraway seeds – 1 TSP
– Green cardamom – 5 pods
– Cloves – 6
– Cinnamon sticks – 3
– Green chillies – 6 (I used Thai red but green works better for flavour)
– Meat tenderiser – 2 TSP (I used Papaya paste for this. It can be skipped as long as the meat is marinated at least over 12 hours)
For making rice:
– Aged Basmati Rice – 700-750g (I used Guruji brand)
– Water – 3L
– Handful of coriander and mint leaves
– Lemon juice – 1/2 of lemon (the recipe I followed calls for it but I don’t think it’s necessary)
– Salt – 2.5 TBSP
– Oil – 2 TBSP
– Caraway seeds – 1 TSP
– Cardamom Pods – 6
– Cloves – 5
– Cinnamon sticks – 3
– Mace – 2-4 strands, Bay Leaf – 2, 2 star anise (in my opinion, these can be optional but they add great flavour and the star anise is great for fragrance)
For layering:
– Some coriander and mint leaves
– Saffron milk (10-15 strands in steeped in 120ml warm milk for 15-20mins)
– 140ml of Ghee
– 5 green chillies
– 200g of fried onions
– 2 tsp of garam masala powder
Process:
For marination:
1. Mix in all the powdered, whole spices, meat tenderiser, salt with the yoghurt and ginger garlic paste in a large bowl thoroughly.
2. Add the meat and marinate it well. Add in the remaining ingredients and marinate well. Leave the meat in the fridge for at least 12 hours if not 24 hours.
When you’re ready to cook:
1. Preheat oven to 350F. In an enameled dutch oven, layer all the marinated meat as evenly as possible with larger chunks at the bottom.
To cook the rice and also assembling:
Wash the rice until it’s clear under cold water and let it soak for an 45mins-1 hour.
1. Bring the water to a gentle boil and add in all the ingredients except the rice.
2. Let it all boil for at least 5 mins to release the aromas. Add the rice gently and let it boil for 2 mins.
3. Gently layer half of the cooked rice in an even layer over the meat. Add/pour in half of the ingredients for layering all over the rice. Sprinkle 1 tsp of garam masala on top.
4. Let the remaining rice boil gently for another 2-2.5 mins and layer it evenly over the first layer.
5. Add in the remaining layering ingredients evenly over the rice the same way as before for the second layer.
6. Cover the top of the pot fully with aluminium foil and close the lid.
7. Bake at 350F for 45 mins, then lower the temp to 300F and bake for another 50-60 minutes. Let the pot cool on the countertop for 15 mins before opening. Enjoy!
For cooking on stovetop:
1. Place the cooking pot on high heat and cook for 2 mins. Then on low heat for 5 mins.
2. On a heavy bottom pan, place the pot and cook on high heat for 5 mins. Then on low again for 45 mins.
This was my second attempt at making mutton biryani and this one turned really well than the last. I highly suggest to taste the water before adding the rice to check for salt. It should be slightly saltier than a good soup. If the rice is not salted well, the dish won’t taste like much. You can use the same recipe for chicken thighs too but it won’t take nearly as long (around 70 mins in the oven at 375F I’d say) and instead of 2 layers of rice, just 1 layer after boiling the rice for 3-4 minutes is enough. I have been getting the rice perfectly with this recipe everytime and I hope this helps anyone who enjoys biryani like it did for me!