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Lamb (Gosht) Biryani

4

0 min

Lamb (Gosht) Biryani

Lamb (Gosht) Biryani Photo 1

Time

0 min

Serving

8 persons

Calories

544

Rating

4.00★ (37)

Author: Victoria Buriak
Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Ingredients

  • ½ cups basmati rice: 2 piece
  • cooking oil: 0.25 cup
  • whole cloves: 8 piece
  • black cardamom pods: 4 piece
  • cinnamon sticks: 4 piece
  • onions, sliced thin: 4 piece
  • garlic paste: 1 Tbsp
  • ginger paste: 1 Tbsp
  • fresh cilantro leaves: 0.25 cup (chopped)
  • fresh mint leaves: 3 Tbsp (chopped)
  • lamb chops: 1 pound
  • salt: (to taste)
  • tomatoes: 3 piece (chopped)
  • green Chili peppers: 4 piece (halved lengthwise)
  • ground red pepper: 2 tsp
  • plain yogurt: 2 Tbsp
  • lemon juice: 2 Tbsp
  • ½ cups water: 7 piece
  • salt: 1 tsp
  • vegetable oil: 1 Tbsp
  • onion: 1 piece (sliced)
  • saffron: 0.5 tsp
  • warm milk: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
    Lamb (Gosht) Biryani Photo 2
  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.
    Lamb (Gosht) Biryani Photo 3
  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.
    Lamb (Gosht) Biryani Photo 4
  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.
    Lamb (Gosht) Biryani Photo 5
  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.
    Lamb (Gosht) Biryani Photo 6
  6. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
    Lamb (Gosht) Biryani Photo 7
  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.
    Lamb (Gosht) Biryani Photo 8

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