Lamb Biryani

Make every meal a celebration with Sanam’s Lamb Biryani Masala! This rich, aromatic blend is designed to help you prepare authentic lamb biryani with deep flavors, warm spices, and a satisfying kick. Whether it’s a festive gathering or a weekend treat, this spice mix brings the traditional taste of biryani straight to your table.

Blended and packaged in Canada using premium domestic and imported spices, Sanam delivers bold, consistent flavor in every pack.

Certifications
Halal Licensing Canada Approved
Vegetarian Licensing Canada Approved
Vegan Licensing Canada Approved

Ingredients
Spices, Salt, Natural flavour, Garlic powder, Citric acid
Contains: Sulphites

Allergy Advice
May contain traces of Sesame, Gluten, and Tree nuts.

Preparation Suggestion / Suggestion de préparation
For 1 kg lamb, create a marinade using 3 tbsp Sanam Lamb Biryani Masala, 4 crushed tomatoes, fresh garlic paste, 7–8 sliced green chilies, 1 cup chopped cilantro, and 1 cup yogurt. Mix and set aside. Cook 4 chopped onions in ½ cup oil in a large pot until golden brown. Add marinated lamb. Cook and simmer until halfway cooked. Add 1 chopped mint bunch, juice of 1 lemon, and cooked potatoes (2–3, cubed). Separately, heat and boil 2 cups rice. Drain and layer rice and lamb in a pot with fried onions. Simmer covered until fully cooked.

Pour 1 kg d’agneau, créez une marinade avec 3 c. à soupe de Sanam Lamb Biryani Masala, 4 tomates écrasées, de la pâte d’ail, 7 à 8 piments verts tranchés, 1 tasse de coriandre hachée et 1 tasse de yaourt. Mélangez et mettez de côté. Faites revenir 4 oignons hachés dans ½ tasse d’huile jusqu’à ce qu’ils soient dorés. Ajoutez l’agneau mariné. Faites cuire à moitié. Ajoutez 1 botte de menthe, le jus d’un citron et 2–3 pommes de terre cuites (en cubes). Faites cuire 2 tasses de riz séparément, puis dressez en couches avec la viande et les oignons frits. Faites mijoter à couvert jusqu’à cuisson complète.