Lamb (Gosht) Biryani Recipe - Allrecipes.com
Lamb (Gosht) Biryani Recipe
  • READY IN ABOUT hrs

Lamb (Gosht) Biryani

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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

 
Most Helpful Critical Review
Apr 08, 2014

It called for a total of five large onions! I used only one giant one, and it was sufficient. It was so spicy.There was not a good balance of meat and rice mixture. The ingredients were expensive.

 
Jun 07, 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.

 
Mar 02, 2010

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

 
Jun 07, 2010

This is my favorite Indian dish, along with the Palak Paneer. This recipe is fantastic! I love to drink mango lassi with it.

 
Mar 02, 2010

great biryani we all loved it.,

 
Mar 17, 2013

Wonderful recipe. It took me two and half hours to prep and cook. It turned out real good! Cant wait to make again. Modification- Step 6: Instead of oil use Ghee(clarified Indian butter). When the onion start turning brown add a handful golden raisins followed by some raw cashews (Do not use the salted or seasoned kind like Planters-- you can get the raw cashews at the Indian stores, they are like $4.99 for quarter pound).

 
Jun 25, 2013

Great recipe. I left out all the hot spices because I wanted to give it to my 1 year old son. I also didn't have garlic paste and ginger paste. Also, instead of 5 onions, I just put ONE and it turned out perfect. Everyone in my family absolutely loved it even the baby.

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SUSMITA
144 Followers 1 Saved Recipes
 
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