Ingredients
- 500g lamb curry pieces
- 2 ½ cups basmati rice
- ¼ cup cooking oil
- 8 whole cloves
- 4 black cardamom pods
- 4 cinnamon sticks
- 4 large onions, sliced thin
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼ cup chopped fresh cilantro leaves
- salt to taste
- 3 tablespoons chopped fresh mint leaves
- 3 tomatoes, chopped
- 4 green chili peppers, halved lengthwise
- 2 tablespoons plain yogurt
- 2 teaspoons ground red pepper
- 7 ½ cups water
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, sliced
- ½ teaspoon saffron
- 2 tablespoons warm milk
Method
1.Place the basmati rice in a large container and cover it with several inches of cool water; let stand for 30 minutes. Drain.
2.Heat 1/4 cup of oil in a large skillet over medium heat. Fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions and cook and stir until the onions are lightly browned, about 5 minutes. Then, stir in the garlic paste and ginger paste into the onion mixture and cook until the garlic and ginger are fragrant, about 1 minute more. Finally, sprinkle the cilantro and mint over the mixture and cook for 1 minute more.
3.Add the lamb curry pieces to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
4.Stir the tomatoes, green chili peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yoghurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
5.Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
6.Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
7.Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
Source: https://www.allrecipes.com/recipe/212487/lamb-gosht-biryani/
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