🍛 Indian
Chicken Biryani
Aromatic basmati rice layered with tender spiced chicken, caramelized onions, and fragrant saffron. A royal dish from the Mughal kitchens.
75 min
6
485 cal
Medium32g protein
Ingredients
For 6 servings
- 2 lbs Lamb shoulder
Use halal-certified lamb
- 1/4 cup Vinegar
- 8 pieces Kashmiri chilies
- 8 cloves Garlic
- 2 inch Ginger
- 1 tbsp Cumin seeds
- 2 large Onions
- 1 tsp Mustard seeds
Instructions
1
Soak chilies in vinegar. Blend with garlic, ginger, and cumin.
2
Marinate lamb in paste for 4 hours or overnight.
3
Fry onions until golden. Add mustard seeds.
4
Add marinated lamb and brown well.
5
Add water and simmer 1.5 hours until tender.
6
Vinegar flavor intensifies with time. Serve with rice.
Nutrition Facts
Per serving
480
Calories
42g
Protein
12g
Carbs
30g
Fat
2g
Fiber
520mg
Sodium
Frequently Asked Questions
Is Lamb Vindaloo halal?
Yes, this Lamb Vindaloo recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Lamb Vindaloo?
Lamb Vindaloo takes 25 minutes to prepare and 90 minutes to cook, for a total of 115 minutes.
How many calories are in Lamb Vindaloo?
One serving contains 480 calories, with 42g protein, 12g carbs, and 30g fat.
Can I meal prep Lamb Vindaloo?
Yes! Lamb Vindaloo is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
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