Pakistani Lamb Biryani Recipes

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LAMB (GOSHT) BIRYANI



Lamb (Gosht) Biryani image

Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 8

Number Of Ingredients 23

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
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3 tomatoes, chopped
4 green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 ½ cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
½ teaspoon saffron
2 tablespoons warm milk

Steps:

  • Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  • Heat 1/4 cup 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; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
  • Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
  • Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt 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.
  • 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.
  • Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
  • 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.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g

PAKISTANI LAMB BIRYANI



Pakistani Lamb Biryani image

Make and share this Pakistani Lamb Biryani recipe from Food.com.

Provided by Queen Dana

Categories     Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 26

1 cup canola oil
3 large yellow onions, thinly sliced
2 tablespoons garam masala
1 teaspoon crushed red chili pepper flakes
1/2 teaspoon turmeric
18 black peppercorns
9 green cardamom pods
3 pods black cardamom pods
4 inches cinnamon sticks
6 garlic cloves, minced
6 tomatoes, cored and minced
5 serrano chilies, stemmed and minced
1 1/2 inches piece ginger, peeled and minced
2 lbs trimmed lamb shoulder, cut into 2/3-inch pieces
kosher salt, to taste
1/2 cup plain yogurt
3/4 cup roughly chopped mint leaf
1/4 cup roughly chopped cilantro
40 saffron strands, crushed (heaping 1Ã 2 tsp.)
2 1/2 cups white basmati rice, soaked in cold
water, for 30 minutes drained
1/2 teaspoon cumin seed
4 whole cloves
2 dried bay leaves
rose water (optional) or kewra essence (optional)
red food coloring (optional) or orange food coloring (optional)

Steps:

  • 1. Heat 1⁄4 cup oil in a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20-25 minutes. Transfer to a bowl; set aside.
  • 2. Heat remaining oil in a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2-3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, 1⁄2 cup mint, and 2 tablespoons cilantro; cook, uncovered, for 15 minutes more. Set aside.
  • 3. Put saffron into a bowl and cover with 1⁄2 cup hot water; set aside. Bring 4 cups of water to a boil in a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along with the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until al dente, 5-10 minutes; drain rice and set aside.
  • 4. Transfer half the lamb curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water and food coloring (if using); mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.

Nutrition Facts : Calories 1191.9, Fat 75.4, SaturatedFat 18.6, Cholesterol 111.8, Sodium 137.6, Carbohydrate 100.6, Fiber 15.5, Sugar 8.3, Protein 37

LAMB BIRYANI RECIPE BY TASTY



Lamb Biryani Recipe by Tasty image

Here's what you need: basmati rice, water, medium white onion, slivered almonds, garlic, ginger, vegetable oil, golden raisin, boneless lamb shoulder, salt, plain yogurt, saffron thread, milk, cinnamon stick, cloves, black peppercorn, cardamom seeds, coriander seeds, cumin seeds, nutmeg, cayenne pepper, lemon, unsalted butter, eggs, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 25

2 cups basmati rice
3 cups water, plus 3 tbsp, divided
1 medium white onion, chopped, plus 2 thinly sliced, divided
5 tablespoons slivered almonds, divided
4 cloves garlic, chopped
1 ginger, 1 inch (2 cm) peeled and coarsely chopped
6 tablespoons vegetable oil
3 tablespoons golden raisin
1 ½ lb boneless lamb shoulder, cut into chunks
1 ¼ teaspoons salt, plus an additional 1 1/2 tbsp, divided
1 cup plain yogurt
1 teaspoon saffron thread
2 tablespoons milk
1 cinnamon stick, 1 inch (2 cm)
5 cloves
½ teaspoon black peppercorn
½ teaspoon cardamom seeds, removed from pods
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon nutmeg
¼ teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons unsalted butter, cut into 8 pieces
3 eggs, hard boiled, peeled and halved, for garnish
3 tablespoons fresh cilantro, chopped, for garnish

Steps:

  • Soak the rice in 2 cups (480 ml) of water for about 2 hours.
  • Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
  • Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
  • Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
  • Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
  • Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
  • Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
  • Add the saffron threads to a small bowl with the milk and set aside.
  • Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
  • In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
  • Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
  • Preheat the oven to 300˚F (150˚C).
  • In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
  • Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
  • Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
  • Bake for 1 hour.
  • Remove the biriyani from the oven and set aside for at least 15 minutes.
  • Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, Sugar 9 grams

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