Gosht Biryani is a juicy & savory gastronomical delight that comprises of succulent mutton pieces & saffron milk infused rice. It is a popular Mughlai dish that is made with lamb, basmati rice, yogurt & onions, flavored with mint and saffron. The melange of aromatic spices & herbs used in an authentic lamb Biryani recipe is sure to leave your tongue tantalizing.
Lamb Biryani recipe is healthy & easy to make at home. It is best suitable for special occasions, festivals and weekends, when you want to indulge in finger licking food. Moreover, this quick & enriching rice recipe can be prepared for extravagant potlucks, picnics & can be packed in lunch boxes as well.
You can pair your spicy Gosht biryani with raita or shorba. It can also be served with a simple cucumber and tomato salad for a delightful meal.
Lamb biryani recipe involves series of steps to follow. Let us give a restaurant style touch to our delicious lamb biryani at home by following these steps.
| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Servings |
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- 350 Gram(s) Lamb
- 300 Gram(s) Basmati Rice
- 5 Gram(s) Whole Garam Masala
- 10 Gram(s) Hung Curd or Greek Yogurt
- 100 Gram(s) Sliced Onion
- 100 Gram(s) Ghee
- 25 Gram(s) Green Chili
- 20 Gram(s) Ginger Garlic Paste
- 100 Gram(s) Chopped Tomatoes
- 3 Gram(s) Turmeric Powder
- 5 Gram(s) Coriander Powder (Dhania Powder)
- 5 Gram(s) Cumin Powder
- 10 Gram(s) Red Chili Powder
- 5 Cloves / Laung
- 5 Gram(s) Garam Masala Powder
- 2 Bay Leaf
- Salt as per taste
- 2 Teaspoon(s) Powdered Green Cardamom
- 0.5 Gram(s) Saffron
- 50 ML Milk
- 20 Gram(s) Green Coriander
- 10 Gram(s) Mint Leaves
- 50 Gram(s) Butter
- 2 Tablespoon(s) Cashews
- 2 Tablespoon(s) Raisins
Ingredients
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- Clean the mutton and soak the saffron in a little warm milk.
- Chop green chili, ginger, mint leaves & coriander & keep it aside.
- Cut the mutton into cubes & marinade it with yogurt, salt, turmeric powder and one tablespoon of ginger garlic pastes.
- Boil Basmati rice in salted boiling water along with whole Garam Masala till rice is almost cooked. Strain and keep the rice warm.
- Take a pan. Add ghee or oil in it.
- Now add sliced onion, chopped green chillies, cloves, bay leaves and cardamom. Cook till onion is light golden brown.
- Add remaining ginger-garlic paste and mix well. Add marinated meat to it and cook on high flame for 10 minutes.
- Sprinkle coriander powder, cumin powder and red chilli powder to the above mixture. Pour three cups of water in it & bring it to a boil.
- Now add chopped tomatoes, salt, one teaspoon Garam Masala powder and chopped fresh coriander leaves.
- Take a handi & arrange half the quantity of cooked meat in it. Spread half the quantity of cooked rice on top of the meat.
- Sprinkle little Garam Masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves on the above plated mixture. Dot the rice with half the quantity of butter.
- Now place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
- Cover this mixture with aluminium foil and cook on slow fire for fifteen to twenty minutes.
- Garnish with fried sliced onions, cashews & raisins.
- Transfer the biryani in a serving bowl & serve hot with refreshing raita.
Contact Chef: Payal Jethani
If you like this recipe, you may also try:
1). Lamb Saag Gosht
2). Mutton Rara
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