Dinner Recipe Archives - RecipeWikki https://recipewikki.com/tag/dinner-recipe/ Wikipedia of Awesome Taste Tue, 13 May 2025 11:48:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Dinner Recipe Archives - RecipeWikki https://recipewikki.com/tag/dinner-recipe/ 32 32 Lamb (Gosht) Biryani https://recipewikki.com/lamb-gosht-biryani-2/ Tue, 13 May 2025 11:48:30 +0000 https://recipewikki.com/?p=7413 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. […]

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]]> 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
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Lamb (Gosht) Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

294

kcal

Ingredients

  • 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.

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]]> Shrimp Biryani https://recipewikki.com/shrimp-biryani/ Sat, 10 May 2025 20:11:03 +0000 https://recipewikki.com/?p=7389 A classic Indian dish where succulent shrimp and basmati rice come together with rich spices to create a vibrant, layered meal full of flavor. Origin Shrimp Biryani Biryani originated in the Indian subcontinent, influenced by Persian and Mughal culinary traditions. This shrimp version offers a coastal twist, popular in regions where seafood is abundant. Why […]

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]]> A classic Indian dish where succulent shrimp and basmati rice come together with rich spices to create a vibrant, layered meal full of flavor.

Origin Shrimp Biryani

Biryani originated in the Indian subcontinent, influenced by Persian and Mughal culinary traditions. This shrimp version offers a coastal twist, popular in regions where seafood is abundant.

Why You’ll Love This Recipe

It’s packed with bold spices, yet surprisingly easy to make. The shrimp cooks quickly, keeping it tender and juicy, while the rice absorbs all those wonderful flavors. Perfect for special occasions or a hearty weeknight dinner!

Also Read : Chile-Lime Salmon Cakes with Arugula Salad

Shrimp Biryani
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Shrimp Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

2794

kcal

Ingredients

  • 1 lb (450g) shrimp, peeled and deveined

  • 2 cups basmati rice

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 3 tbsp yogurt

  • 3 tbsp cooking oil or ghee

  • 2 tsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tbsp biryani masala or garam masala

  • 1 tsp cumin seeds

  • 4 green cardamom pods

  • 4 cloves

  • 2 bay leaves

  • 1 cinnamon stick

  • Fresh cilantro and mint leaves, chopped

  • Salt to taste

  • Juice of 1 lemon

  • Water as needed

Directions

  • Rinse and soak rice: Wash basmati rice until water runs clear. Soak for 30 minutes, then drain.
  • Cook shrimp: Heat 1 tbsp oil in a pan. Add shrimp, turmeric, chili powder, and salt. Cook until just pink (about 2-3 minutes). Remove and set aside.
  • Prepare masala: In the same pan, heat remaining oil. Add cumin seeds, cardamom, cloves, bay leaves, and cinnamon. Sauté until fragrant. Add onions and cook until golden brown.
  • Add tomatoes and spices: Stir in ginger-garlic paste and cook for 1 minute. Add tomatoes, biryani masala, and salt. Cook until oil separates from the masala.
  • Mix shrimp and yogurt: Add shrimp back to the pan. Stir in yogurt and half the chopped cilantro and mint. Cook for 2 more minutes.
  • Cook rice: Boil water with salt. Add soaked rice and cook until 70% done. Drain water.
  • Layer biryani: In a heavy-bottom pot, layer half the rice, then the shrimp masala, then the remaining rice. Sprinkle lemon juice, remaining herbs, and a drizzle of ghee if desired.
  • Dum cooking: Cover pot with a tight lid. Cook on low heat for 20 minutes to let flavors meld.
  • Serve: Gently fluff biryani before serving. Enjoy with raita or salad.

Notes

  • Use fresh shrimp for best taste.
  • Adjust spice levels to your liking.
  • Leftovers taste even better the next day!

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