Lamb (Gosht) Biryani Recipe

Ingredients (Serves 8)

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

Directions

Step 1: Start by placing the basmati rice in a large , covering it with several inches of cool water. Let the rice soak for about 30 minutes, then drain.

Step 2: Heat cup of cooking oil in a large skillet over medium heat. Add the cloves, black cardamom pods, and cinnamon sticks. Cook for about 1 minute, until fragrant.

Step 3: Add the sliced onions to the skillet and cook, stirring frequently, until they are lightly browned, around 5 minutes. Stir in the garlic and ginger pastes and cook for an additional minute, until fragrant.

Step 4: Sprinkle the cilantro and mint leaves over the onion mixture. Stir and cook for another minute to combine the flavors.

Step 5: Add the lamb chops to the skillet and season with salt. Brown the lamb chops on both sides, which should take about 20 minutes.

Step 6: Stir in the chopped tomatoes, halved green chili peppers, and ground red pepper. Continue to cook the mixture until the oil begins to separate from the sauce, approximately 10 minutes.

Step 7: Add the yogurt and lemon juice to the skillet. Cover and cook for an additional 15 minutes, until the lamb becomes tender. Add water as necessary to prevent the mixture from becoming too dry.

Step 8: In a separate saucepan, combine the rice, 7 cups of water, and 1 teaspoon of salt. Bring the mixture to a boil, then simmer for 10 to 15 minutes until the rice is nearly cooked but still a bit chewy. Drain any excess water.

Step 9: In a small skillet, heat 1 tablespoon of vegetable oil. Add the sliced onion and cook until lightly browned. Set aside.

Step 10: In a deep pot with a lid, layer half of the cooked rice at the bottom. Spoon the lamb masala mixture over the rice. Spread the fried onions over the lamb, then top with the remaining rice.

Step 11: In a small bowl, stir the saffron into the warm milk, then pour the mixture over the top layer of rice.

Step 12: Cover the pot with a lid and place it over low heat. Cook for 15 minutes, allowing the rice to steam and fully cook through.

Step 13: Once ready, remove from heat and serve. Enjoy your homemade biryani!

Nutrition Facts (Per Serving)

• Calories: 544
• Total Fat: 25g (32% Daily Value)
• Saturated Fat: 9g (43% Daily Value)
• Cholesterol: 43mg (14% Daily Value)
• Sodium: 429mg (19% Daily Value)
• Total Carbohydrate: 64g (23% Daily Value)
• Dietary Fiber: 5g (17% Daily Value)
• Total Sugars: 8g
• Protein: 17g (33% Daily Value)
• Vitamin C: 71mg (79% Daily Value)
• Calcium: 92mg (7% Daily Value)
• Iron: 3mg (14% Daily Value)
• Potassium: 539mg (11% Daily Value)