Lamb (Gosht) Biryani

Lamb (Gosht) Biryani

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"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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1 h 25 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.
  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.


  1. 13 Ratings

Most helpful positive review

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...

Most helpful critical review

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 expensiv...

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...

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.

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

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

great biryani we all loved it.,

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 ...

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 t...

I did try this two weeks ago and it was great. I used the regular cardamoms and also took the advice on the half tsp of nutmeg and one star Anise, during the frying of the cloves,cardamom and an...

this recipe was great. tasted authentic and I have tasted many authentic biryani's. i didn't have all the ingredients as is so had to substitute- for example cinnamon powder instead of sticks, g...

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