Lamb (Gosht) Biryani

This Indian lamb and rice dish is a delicious meal for dinner parties.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 544 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• salt to taste
• 8 whole cloves
• 2 tablespoons plain yogurt
• 1 onion, sliced
• 3 tomatoes, chopped
• 3 tablespoons chopped fresh mint leaves
• 4 cinnamon sticks
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tablespoons warm milk
• 4 green chile peppers, halved lengthwise
• 2 teaspoons ground red pepper
• 4 black cardamom pods
• 4 large onions, sliced thin
• 1 pound lamb chops
• 0.5 teaspoon saffron
• 0.25 cup chopped fresh cilantro leaves
• 0.25 cup cooking oil
• 2.5 cups basmati rice
• 7.5 cups water

Recipe Instructions

Step 1

Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.

Step 2

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. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

Step 3

Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.

Step 4

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. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

Step 5

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.

Step 6

Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.

Step 7

Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.