Lamb Biryani with Raisins and Almonds

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

Bone-in lamb shoulder braised with baharat, black lime and saffron, then layered with fragrant basmati, fried vermicelli and peas, and finished with golden raisins and toasted almonds. A festive Baghdad-style biryani for family gatherings. This Iraqi-inspired beef recipe, ready in about 160 minutes, pairs basmati rice, yellow onions, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb bone-in lamb shoulder, cut into 2-inch pieces
• 2 1/2 cups basmati rice
• 1/2 cup thin vermicelli noodles, broken into 1-inch pieces
• 2 large yellow onions, thinly sliced
• 5 garlic cloves, minced
• 1 tbsp Iraqi baharat spice blend
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 2 dried black limes (loomi), pierced
• 2 bay leaves
• 1 large pinch saffron threads, steeped in 3 tbsp hot water
• 1 cup frozen green peas
• 2 medium carrots, finely diced
• 1/2 cup golden raisins
• 1/2 cup slivered almonds
• 5 tbsp, divided ghee or neutral oil
• 6 cups, divided water
• 2 1/2 tsp, divided kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse the basmati rice in several changes of cold water until the water runs clear, then soak in fresh water for 30 minutes and drain.
2. Step 2: Pat the lamb dry and season with 1 tsp salt, the pepper, baharat, turmeric and cardamom. Heat 2 tbsp ghee in a heavy Dutch oven over medium-high heat and brown the lamb in batches, about 4 minutes per side. Transfer to a plate.
3. Step 3: Reduce heat to medium, add half the sliced onions and cook 6–8 minutes until soft and golden. Add the garlic and cook 1 minute. Return the lamb, add the black limes, bay leaves and 4 cups water. Bring to a boil, cover, and simmer gently for 1 1/4 hours until the lamb is tender. Remove the lamb and strain and reserve the broth (you need about 3 1/2 cups; top up with water if short). Discard bay leaves and limes.
4. Step 4: Meanwhile, heat 2 tbsp ghee in a skillet over medium heat. Fry the remaining onions for 12–15 minutes, stirring often, until deep brown and crisp; drain on paper towels. In the same skillet, toast the almonds for 2–3 minutes until golden, add the raisins for the final 30 seconds until plump, and set aside. Add the carrots to the skillet and cook 4 minutes, then stir in the peas and cook 1 minute more.
5. Step 5: In the Dutch oven, melt the remaining 1 tbsp ghee over medium heat. Fry the vermicelli, stirring constantly, for 2–3 minutes until deep golden. Add the drained rice and stir to coat for 1 minute. Pour in 3 1/2 cups reserved broth and 1 1/2 tsp salt, bring to a boil, then reduce to low.
6. Step 6: Gently fold the lamb, carrots and peas into the rice. Drizzle the saffron water over the top, cover the pot with a towel-wrapped lid, and cook on the lowest heat for 20 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
7. Step 7: Fluff the biryani with a fork and mound onto a large platter. Top with the crispy onions, almonds, raisins and parsley. Serve with cold yogurt on the side.