Lamb (Gosht) Biryani

Name: Lamb (Gosht) Biryani
Total time: 85
Yield: 8
Ingredients: 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

Recipe by SUSMITA from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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2 ½ cups basmati rice
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¼ cup cooking oil
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8 whole cloves
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4 black cardamom pods
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4 cinnamon sticks
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4 large onions, sliced thin
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1 tablespoon garlic paste
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1 tablespoon ginger paste
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¼ cup chopped fresh cilantro leaves
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3 tablespoons chopped fresh mint leaves
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1 pound lamb chops
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salt to taste

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

Instructions

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.