Back to Recipes

Owen's Biryani

Owen Thomas (Kodai class of '55) sent this in to our class website. This biryani is made with lamb. Try it--it's really good.


Yellow Rice:



Yellow Rice:


Layering the biryani:

Serve with condiments: Raisins, peanuts, bananas, papadums, diced tomatoes, diced onions, diced cucumber, mango chutney, yogurt and/or sour cream and cilantro paste.

Ground cilantro:
Put 1 or 2 bunches of fresh cilantro, minus major pieces of stems, in food processor with 1 or 2 tablespoons of yogurt and 1 or 2 teaspoons of lemon juice (or lime juice). Grind to form a paste. Cilantro will reduce down a lot - 2 bunches will make about 1/2 cup of paste.

It is possible to substitute beef, chicken or fish for the meat, but lamb is "traditional." If using chicken, thighs are best.

Sliced hard-cooked eggs may be added to the top of the biryani, as well as fried onions.