The Perfect Halal Lamb Biryani Recipe

Biryani is more than just a dish – it's a celebration of flavors, aromas, and tradition. Our halal lamb biryani recipe uses the finest cuts from Red Maple Halal to create an unforgettable meal that brings families together. The secret to perfect biryani lies in the quality of the meat and the patience in preparation. Our halal lamb shoulder, marinated overnight in yogurt and spices, becomes incredibly tender and flavorful. Start by soaking 2 cups of basmati rice for 30 minutes. Meanwhile, cut 1 kg of our halal lamb shoulder into medium pieces. The marination process is crucial – combine the lamb with yogurt, ginger-garlic paste, red chili powder, turmeric, and garam masala. Layer cooking is what makes biryani special. First, cook the marinated lamb until 70% done. In a separate pot, parboil the rice with whole spices until it's 80% cooked. Then comes the art of layering – alternate between rice and lamb, finishing with rice on top. The final step is 'dum' cooking – seal the pot and cook on high heat for 2 minutes, then reduce to lowest heat for 45 minutes. This slow cooking process allows all the flavors to meld together perfectly. Serve with raita, boiled eggs, and fresh mint. This recipe serves 6-8 people and is perfect for special occasions or weekend family dinners.