Learn how to make authentic Lamb Biryani using premium Gautam (Jowatm) Basmati Rice 🍚✨.
A rich and flavorful dish of tender lamb layered with saffron-infused rice and aromatic spices – perfect for festive occasions and family feasts.
👉 Made with Gautam Rice, trusted for its premium quality and heritage.
📝 Ingredients:
For the Lamb:
– 3 Medium Onions
– 1 Tbsp Garlic Paste
– 1 Tbsp Ginger Paste
– ¼ Tsp Cumin Seeds
– ¼ Tsp Black Onion Seeds
– 1 kg Lamb Leg
– 2 Tbsp Lemon Juice
– 3 Tbsp Plain Yogurt
– 4 Green Chilies
– 3 Medium Tomatoes
– 1 Tbsp Biryani Masala
– 2 Tsp Salt
– 2 Tsp Chili Powder
– 2 Tsp Paprika
– 2 Tsp Curry Powder
– 2 Tsp Chili Flakes
– ½ Tsp Turmeric
– ½ Tsp Garam Masala
For the Rice:
– 2 Cups Gautam Basmati Rice
Extras:
– 1 Medium Onion
– 2 Tbsp Warm Milk
– Few Strands Saffron
– 1–2 Jalapeños
– Biryani Masala
– Fresh Coriander
– Lemon Slices
📌 Instructions (Summary):
– Cook onions until golden, then add garlic, ginger, and spices.
– Add lamb with lemon juice, cook until browned.
– Mix in yogurt, chilies, tomatoes, and spices; simmer until tender.
– Stir in garam masala at the end.
– Cook rice separately until fluffy.
– Fry onions and prepare saffron milk.
– In a pot, layer lamb, rice, saffron milk, onions, jalapeños, and coriander.
– Cover tightly and steam on low for 30 minutes.
– Mix layers gently and serve hot with lemon slices.
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A wholesome vegetarian dish with rice, lentils, spices, and herbs – perfect as a main course or side, served with lemon wedges or caramelized onions.
Made with Gautam Rice, trusted for its quality and heritage.
Ingredients:
– 4 Medium Bell Peppers (any color)
– 2 Tbsp Olive Oil
– 1 Large Onion
– 3 Garlic Cloves
– 1 ½ Tsp Coriander or Cumin
– 1 Tsp Turmeric
– ¼ Tsp Red Pepper Flakes
– 1 Cup Gautam Basmati Rice
– 1 ½ Cups Cooked Lentils
– ½ Cup Dried Lentils (boiled in 2 Cups Water + ½ Tsp Salt until tender)
– 1 Tsp Salt
– 1 ½ Cups Tomatoes
– ⅛ Tsp Black Pepper
– 2 Cups Vegetable Broth
– ½ Cup Chopped Parsley
– Lemon wedges and/or caramelized onions
Instructions (Summary):
– Heat olive oil, sauté onion and garlic.
– Stir in rice, spices, then add broth, lentils, and tomatoes.
– Cook until rice is halfway done, then add parsley.
– Preheat oven to 350°F (180°C).
– Cut peppers in half, remove seeds, season with salt.
– Stuff with rice-lentil mixture.
– Bake 40 minutes (or air fry 30 minutes) until tender.
– Garnish with parsley and serve with lemon wedges.
Wash rice and soak for 15–20 mins.
Boil water with whole spices and salt.
Add rice and cook 80% done. Drain and set aside.
Cook the vegetables:
Heat oil/ghee, sauté onions till golden.
Add ginger garlic paste, cook for 1 min.
Add veggies and sauté 2–3 mins.
Add tomatoes, curd, spices, salt. Cook until veggies are soft and masala thickens.
Layering biryani:
In a pot or handi, layer vegetable masala at the bottom.
Add a layer of cooked rice.
Top with mint, coriander, fried onions, and saffron milk (if using).
Repeat layers if needed.
Dum cook:
Cover tightly. Place on low flame for 15 mins or bake at 180°C for 15 mins.
Serve hot with raita, pickle, or salad.
