A fragrant, flavorful layered rice dish where tender lamb is cooked with spices, yogurt, and basmati rice to create a royal meal.
Origin Lamb (Gosht) Biryani
Biryani has roots in Persian and Mughal cuisine and is beloved across India, Pakistan, and beyond. The lamb version is especially popular for its rich taste and hearty texture.
Why You’ll Love This Recipe
It’s a perfect blend of tender meat, fragrant rice, and bold spices that come together to create a dish that’s both comforting and celebratory.
Also Read : Marinated Shrimp & Succotash Toasts
Lamb (Gosht) Biryani
4
servings30
minutes40
minutes294
kcalIngredients
1.5 lbs (700g) lamb, cut into chunks
2 cups basmati rice, rinsed and soaked for 30 minutes
2 large onions, thinly sliced
1 cup plain yogurt
3-4 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chili powder
2 tsp garam masala
1 tsp cumin seeds
4-5 whole cloves
2-3 green cardamom pods
1 cinnamon stick
2 bay leaves
½ cup chopped fresh cilantro and mint
4 cups water or as needed
4 tbsp cooking oil or ghee
Salt to taste
Optional: Saffron strands soaked in 2 tbsp warm milk
Directions
- Cook lamb: Heat oil or ghee in a heavy pot. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté until fragrant. Add onions and cook until golden brown.
- Add ginger-garlic paste and green chilies; sauté for 2 minutes.
- Add lamb pieces, turmeric, red chili powder, and salt. Cook on medium heat until lamb starts to brown.
- Stir in yogurt, half of the chopped cilantro and mint. Cover and cook on low heat until lamb is tender (about 45-60 minutes), adding water if needed.
- Prepare rice: Boil water in a large pot with salt. Add soaked rice and cook until 70% done. Drain and set aside.
- Layering: In the pot with cooked lamb, spread half of the partially cooked rice. Sprinkle some garam masala, cilantro, and mint. Layer the remaining rice on top.
- Pour saffron milk over the rice (if using). Cover tightly with a lid. Cook on very low heat for 20-25 minutes (dum cooking) to let flavors meld.
- Serve: Gently fluff the biryani before serving. Garnish with fried onions or extra herbs if desired.
Notes
- Use bone-in lamb for deeper flavor but increase cooking time accordingly.
- For a vegetarian twist, substitute lamb with mixed vegetables or paneer.
- Serve with cooling raita or salad for balance.
