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My review
Lamb (Gosht) Biryani
177
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
1 h 25 m servings 544Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
- 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.
- Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
- 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.
- 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.
- Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
- 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
Read all reviews 2331 Ratings
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Most helpful positive review
6/20/2010
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...
Most helpful critical review
3/31/2014
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 expensiv...
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6/20/2010
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...
6/6/2010
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.
3/1/2010
Very, very good and very authentic tasting. It does have a long list of ingredients, but my spice cabinet is pretty well stocked.
6/6/2010
This is my favorite Indian dish, along with the Palak Paneer. This recipe is fantastic! I love to drink mango lassi with it.
3/9/2013
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 ...
6/25/2013
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 t...
3/31/2014
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 expensiv...
8/6/2013
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...