Awadhi lamb biryani from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 234) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • dmdmdmmm on April 25, 2026

    So many components to this dish but it was great! It was my first time cooking with lamb. Came out so flavorful.

  • eclairea on April 20, 2026

    This was delicious and hearty. It took about three hours or so to come together, but it was not at all a difficult cook, just time-consuming - at the same time, it didn’t take as long as I expected! Served with raita from the book.

  • MarieMacCheese on December 29, 2025

    I found this a bit pedestrian. I think the spices are a bit muted and the rose and kewra waters were a bit overpowering. I’ve cooked better recipes from YouTube. The lamb also needed way more salt than this recipe called for. The fried onions should also be added as a garnish, not all incorporated into the lamb. This is the first miss for me from this book.

  • metacritic on December 19, 2021

    It takes a great deal of labor - I'd say I worked over three hours in active cooking - but the results are terrific. A very traditional biryani, which is just how it should be, even as the layers of flavor yield a jolt. It was not as spicy a biryani as I tend to prefer, but that can be worked on. My aging garam masala, which desperately needs a refresh, could not have helped. But the lime, the kewra water, the rose water, the fried onions, all yield something that is exciting to eat and deeply satisfying at the same time.

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