Lamb (Gosht) Biryani

Lamb (Gosht) Biryani is a festive and flavorful dish, perfect for special gatherings and celebrations. With tender lamb chops cooked in a rich, aromatic masala and layered with fragrant basmati rice, this dish is sure to impress anyone at the table. Though it takes time and care to prepare, the results are always worth the effort, delivering a mouthwatering, comforting meal that becomes the highlight of any event.

Why You’ll Love This Recipe

This Lamb Biryani is the epitome of comfort and flavor, with perfectly cooked lamb chops combined with fragrant, spiced rice. The tender lamb, seasoned with aromatic spices like cardamom, cinnamon, and cloves, soaks up the rich, tangy flavors from yogurt, tomatoes, and green chilies. The saffron-infused rice adds a beautiful golden color and a subtle floral aroma. While it’s a bit of a time-consuming dish, every bite is an explosion of flavors that makes it all worth the effort. It’s perfect for any celebration or when you want to treat yourself and your loved ones to something truly special.

Ingredients

For the Lamb Masala:

• 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

For the Rice:

• 7 ½ cups water

• 1 teaspoon salt

For the Topping:

• 1 tablespoon vegetable oil

• 1 onion, sliced

• ½ teaspoon saffron

• 2 tablespoons warm milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Rice: Begin by placing the basmati rice in a large container, covering it with several inches of cool water. Let it soak for 30 minutes, then drain.

2. Cook the Lamb Masala: In a large skillet, heat ¼ cup oil over medium heat. Add the cloves, cardamom pods, and cinnamon sticks. Cook for about 1 minute until fragrant. Add the sliced onions and cook, stirring occasionally, until they’re lightly browned, about 5 minutes. Stir in the garlic paste and ginger paste and cook for another minute. Add the chopped cilantro and mint, cooking for another minute.

3. Brown the Lamb: Add the lamb chops to the skillet and season with salt. Cook the lamb for about 20 minutes, browning both sides.

4. Add Vegetables and Spices: Stir in the chopped tomatoes, green chile peppers, and ground red pepper. Continue cooking until the oil starts to separate from the sauce, 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.

5. Prepare the Rice: In a separate saucepan, combine the soaked rice, 7 ½ cups of water, and 1 teaspoon salt. Bring to a boil, then simmer until the rice is nearly done (slightly chewy), about 10-15 minutes. Drain any excess water.

6. Fry the Onion: In a small skillet, heat 1 tablespoon oil and fry the sliced onion until lightly browned. Set aside.

7. Layer the Biryani: In a deep pot with a lid, layer about half of the rice. Spoon the lamb masala mixture over the rice. Spread the fried onion over the lamb. Top with the remaining rice.

8. Add the Saffron: In a small bowl, mix saffron with warm milk. Pour this mixture over the top layer of rice.

9. Cook the Biryani: Cover the pot with a lid and cook on low heat for about 15 minutes, allowing the rice to fully cook and absorb all the flavors.

10. Serve: Gently fluff the biryani before serving. Enjoy the aromatic, flavorful dish!

Servings and Timing

• Servings: 8 people

• Prep Time: 25 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 25 minutes

Variations

• Different Proteins: While lamb is the classic choice for biryani, you can substitute it with chicken, beef, or even goat meat for a different experience.

• Vegetarian Option: For a vegetarian version, swap the lamb with a mixture of vegetables like potatoes, carrots, peas, and cauliflower.

• Spicier Biryani: Add more green chilies or a pinch of red chili powder to increase the heat.

Storage/Reheating

Lamb Biryani is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to use a gentle heat on the stovetop, adding a little water to keep the rice moist. Avoid microwaving for too long, as it can dry out the rice.

FAQs

Can I make Lamb Biryani in advance?

Yes, you can make the biryani a day ahead and store it in the refrigerator. Just reheat it gently when ready to serve.

What can I substitute for lamb in this recipe?

You can use chicken, beef, or goat meat as alternatives to lamb. Adjust cooking times accordingly, as chicken will cook faster than lamb.

Can I use brown rice instead of basmati?

While basmati rice is ideal for biryani due to its fragrance and texture, you can use brown rice, though the cooking time will be longer, and the texture may differ.

How do I get the rice perfectly cooked?

Cook the rice until it’s just slightly underdone before layering it with the lamb. It will finish cooking perfectly during the final step when you layer everything together.

How spicy is this biryani?

The biryani is mildly spicy due to the green chilies and red pepper. If you prefer a milder version, reduce or omit the green chilies.

Can I use ghee instead of oil?

Yes, ghee (clarified butter) can be used instead of cooking oil for a richer, more traditional flavor.

How can I make the biryani more fragrant?

To enhance the fragrance, consider adding a few crushed rose petals or a bit of kewra essence to the rice before cooking.

Can I freeze Lamb Biryani?

Yes, biryani can be frozen. Just store it in an airtight container, and it will keep for up to a month. Thaw and reheat thoroughly before serving.

Can I make this biryani in a pressure cooker?

Yes, you can make this biryani in a pressure cooker by cooking the rice and lamb masala together on low pressure for about 5 minutes, but be careful not to overcook the rice.

How do I know when the biryani is done?

The biryani is done when the rice is fully cooked, and the flavors have melded together. It should have a slightly sticky texture, and the lamb should be tender.

Conclusion

Lamb Biryani is a rich, flavorful dish that combines the best of spices, tender lamb, and fragrant rice. While it may take some time to prepare, the result is a truly satisfying and celebratory meal that will impress anyone. Perfect for special occasions or family gatherings, this dish brings the authentic taste of Indian and Middle Eastern cuisine right to your table. Enjoy the layers of aromatic rice and tender lamb that make this biryani truly special!