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Lamb (Gosht) Biryani

Lamb (Gosht) Biryani

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
SUSMITA

SUSMITA

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  2. Heat 1/4 cup oil in a large skillet over medium hear; 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.
  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.
  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.
  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.
  6. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

battinan
45

battinan

6/21/2010

Excellent recipe, but a little modification, Add half teaspoon of Nutmeg, and one star Anise makes the flavour burst in your mouth. Note: you can also use Goat/Beef meat it works perfectly great with the same recipe

pinkcookies
28

pinkcookies

6/7/2010

just did this recipe, I didn't add the green chile coz I dont eat spicy food, so I enjoyed it a lot. thank you.

Good EatNZ
28

Good EatNZ

3/2/2010

Very, very good and very authentic tasting. It does have a long list of ingredients, but my spice cabinet is pretty well stocked.

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