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

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.

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

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

500

kcal

Ingredients

• 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.