Lamb Biryani, also known as Gosht Biryani, is a fragrant and flavorful dish made with marinated lamb, aromatic basmati rice, and a blend of Indian spices. This royal dish is a favorite at festive gatherings and special occasions.
Origin Lamb (Gosht) Biryani
Biryani is believed to have originated in Persia and was introduced to India by the Mughals. Over time, regional variations such as Hyderabadi, Lucknowi (Awadhi), and Kolkata Biryani evolved, each with unique flavors and cooking techniques. The Hyderabadi version, where the raw marinated lamb is cooked with rice (Kacchi Biryani), is one of the most famous.
What I Love About This Recipe
This dish is a perfect balance of spices, tender lamb, and fragrant rice. The slow-cooked method enhances the deep, rich flavors, and the layering technique makes every bite burst with aroma and taste. I love how the saffron-infused rice adds a beautiful golden hue and subtle sweetness.
Also Read : Rosemary Lemon Grilled Chicken
Lamb (Gosht) Biryani
4
servings30
minutes2
hours500
kcalIngredients
2 tablespoons ghee or oil
1 large onion, thinly sliced
2 tomatoes, chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon black pepper
1 teaspoon garam masala
½ cup warm milk with saffron strands (for color and aroma)
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
Directions
- Marinate the lamb pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, and salt. Refrigerate for at least 2 hours or overnight.
- Boil soaked basmati rice with water, bay leaf, cloves, cinnamon, cardamoms, and salt until 70% cooked. Drain and set aside.
- Heat ghee or oil in a large pot, add cumin seeds and let them splutter.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes and cook until soft.
- Add the marinated lamb pieces and cook for 10-15 minutes until they brown slightly.
- Sprinkle coriander powder, black pepper, and garam masala. Mix well.
- Layer half of the cooked rice over the lamb mixture.
- Drizzle saffron-infused milk over the rice for color and aroma.
- Sprinkle mint and coriander leaves for freshness.
- Add the remaining rice layer and cover the pot with a tight lid.
- Cook on low heat for 30-40 minutes (Dum cooking method) until the lamb is tender.
- Let it rest for 10 minutes, then fluff the rice gently and serve hot.
Notes
- Use bone-in lamb for extra flavor and juiciness.
- Slow cooking (Dum method) is key to an authentic taste.
- Adjust spice levels based on preference.
- Serve with raita, salad, or boiled eggs for a complete meal.
