Lamb (Gosht) Biryani
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
Basmati Rice1 cup
Cooking Oil4 large
Onion (sliced thin)1 tbsp
Garlic Paste1 tbsp
Ginger Paste1 tsp
Salt2 tsps
Ground Red Pepper2 tbsps
Plain Yogurt2 tbsps
Lemon Juice7.5 cups
Water1 tbsp
Vegetable Oil1 tsp
Saffron2 tbsps
Milk (warm)Directions:
1
Add the lamb chops to the skillet; season with salt
2
Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes
3
Drain
4
Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute
5
Add the onions; cook and stir until the onions are lightly browned, about 5 minutes
6
Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more
7
Sprinkle the cilantro and mint over the mixture and cook 1 minute more
8
Cook and stir the lamb until the meat begins to brown, about 20 minutes
9
Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes
10
Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes
11
Add water as needed to keep the mixture from getting too dry
12
Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water
13
Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned
14
Layer about half the rice in the bottom of a deep pot with a lid
15
Spoon the lamb masala over the rice
16
Spread the fried onion over the lamb masala
17
Top with the remaining rice
18
Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice
19
Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes