Authentic Indian Lamb Biryani Recipe

The Ultimate Lamb Biryani: Gosht Ki Biryani Recipe

WebApr 11, 2018 · First and foremost, prepare your ingredients. Soak the rice for 30 minutes, and choose a deep dish heavy bottom pan for your …

1. Place the lamb pieces in a marinade safe bowl - use glass or plastic not metal/ aluminumTip - metal like aluminum to corrode. It can discolor food and give it a bad taste.
2. Saute Onions - In a saute pan add 2 tbsp cooking oil or ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Set aside Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel.
3. Wash and soak basmati rice in water for 30 mins. Tip - soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy.
4. Add half the chopped herbs and half the caramelized onions to the lamb. Then, spread the lamb into a heavy bottom pan or Dutch oven in an even layer. Tip - it is important that the meat is all in a single layer touching the bottom of the pan so it cooks evenly.

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Lamb Biryani Authentic Lamb Biryani Recipe THE …

WebJul 27, 2013 · Instructions. Mix the marinade ingredients in a bowl with a quarter of the fried onions and 200ml (generous 3⁄4 cup) of cooled …

Rating: 4.7/5(14)
1. Marinate the lamb/mutton for at least two hours with all the given ingredients (the longer marinate the better). I marinated my meat over night.
2. When ready to cook, start by making the saffron infused milk.
3. Heat the milk until hand hot but not boiling.
4. Add the saffron, rose water, ghee and fried onion and cover to infuse. Set aside.

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Indian Lamb Biryani: Casserole of Lamb Curry and …

Web3 days ago · Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from heat. MAKE THE SAFFRON …

Rating: 4.8/5(47)
1. Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away – expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
2. Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
3. While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet – keep it out to brown the lamb)
4. Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.

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