For a richer flavor, marinate the lamb chops overnight with yogurt, ginger-garlic paste, and a pinch of garam masala. Garnish with fried cashews and raisins for an extra touch of elegance. Adjust the amount of green chilies according to your spice preference.
Lamb (Gosht) Biryani
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS99
Embark on a culinary journey with this exquisite Lamb Biryani, a symphony of aromatic spices and tender lamb, layered with fragrant basmati rice. Perfect for special occasions or a weekend feast, this dish promises an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol43 mg
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Fiber5 g
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Protein17 g
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Saturated Fat9 g
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Sodium429 mg
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Sugar8 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Basmati: Place basmati rice in a large container and cover with several inches of cool water; let stand for 30 minutes. Drain thoroughly.
02
StepSauté the Aromatics: Heat 1/4 cup oil in a large skillet over medium heat. Add cloves, cardamom pods, and cinnamon sticks; cook until fragrant (about 1 minute). Add sliced onions and sauté until lightly browned (about 5 minutes). Stir in garlic paste and ginger paste; cook until fragrant (about 1 minute). Sprinkle cilantro and mint over the onion mixture; cook for 1 minute more.
03
StepBrown the Lamb: Add lamb chops to the skillet and season with salt. Cook until the lamb is browned on all sides (about 20 minutes).
04
StepCreate the Masala: Stir in chopped tomatoes, green chile peppers, and ground red pepper. Continue cooking until the oil begins to separate from the sauce (about 10 minutes). Add yogurt and lemon juice; cover and cook until the lamb is tender (about 15 minutes). Add a little water as needed to prevent sticking.
05
StepParboil the Rice: Place rice, 7 1/2 cups water, and 1 teaspoon salt in a saucepan. Bring to a boil and simmer until the rice is nearly cooked but still slightly chewy (10 to 15 minutes). Drain any excess water.
06
StepCaramelize Onions: Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
07
StepLayer the Biryani: In a deep pot with a lid, layer half of the rice on the bottom. Spoon the lamb masala mixture over the rice. Spread the caramelized onions over the lamb masala. Top with the remaining rice.
08
StepInfuse with Saffron: Stir saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place over low heat; cook until the rice is thoroughly cooked (about 15 minutes).
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RECIPE REVIEWS
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Please Rate
Erica Dibbert
Jun 2, 2025Be careful not to overcook the rice in step 5, or it will be mushy in the final dish.
Nat Baumbach
May 21, 2025The saffron milk really adds a beautiful color and aroma to the biryani.
Joan Wilderman
May 19, 2025My family loved this biryani! It's definitely a keeper.
Armani Anderson
Apr 26, 2025I substituted chicken for lamb and it was still fantastic!
Marcella Mertz
Apr 20, 2025I added a pinch of garam masala at the end for an extra layer of flavor, and it was amazing!
Ashlynn Kunde
Apr 9, 2025This recipe is a bit time-consuming, but it's totally worth it for a special occasion.
Alexandro Boderenner
Mar 26, 2025I found that using a heat diffuser during the 'dum' cooking stage really helped to prevent the bottom from burning.
Hollie Oconner
Sep 12, 2024Next time, I'll try adding some dried plums or apricots for a touch of sweetness.
Violet Fisher
Aug 1, 2024The instructions were very clear and easy to follow, even for a beginner like me.
Emmy Jerde
Jun 9, 2024Absolutely delicious! The lamb was so tender, and the spices were perfectly balanced.