By Krati Purwar
May 17, 2025
IPL and feasting go hand in hand, whether you are at a stadium or anywhere else. It is all about indulging in finger-licking food while cheering for your favourite team. As the fever runs high and matches get more intense, you glue your eyes to the screen and continue savouring dishes laid before you. For your next IPL binging, consider making lamb biryani using fresh Aussie Lamb produce.
Bengaluru has donne mutton biryani which is prepared by layering short-grain rice with the meat of your choice. You can use fresh meat from Aussie Lamb to create this flavourful delight at home.
Mutton is tossed in a creamy blend of aromatics, red chilli powder, turmeric, and other regional spices before layering with rice. It is a slow-cooked delicacy that will complement your ILP fever.
In Lucknow, biryani is prepared in Awadhi style, where meat, rice, and vegetables are cooked separately before layering them and sealing them in a pot. Aussie Lamb’s high-quality meat will make it lip-smacking.
The style of cooking biryani in Kolkata is quite similar to Lucknow, but it includes the mighty potato. Tender lamb pieces, spicy potato, and fragrant rice make it a perfect delicacy to enjoy fours and sixes shot by cricketers.
While Chennai does not have a specific lamb biryani recipe, Dindigul mutton biryani is a Tamil Nadu-style preparation. Tender and juicy mutton pieces are layered with samba rice, and local spices add a unique flavour.
In Delhi, Mughlai lamb biryani is famous for its nutty texture that comes from dry fruits. Meat is marinated, cooked, and layered with cooked long-grain basmati rice. It boasts the aroma of whole spices and saffron.
The Maharashtrian version of lamb biryani is known for its tangy and spicy notes. The base is prepared using roasted green chilli paste, and the lamb pieces are tenderised in a yoghurt gravy. It promises to leave you licking your fingers.