Bihari Gosht Dum Biryani

Ingredients

The Bihari Gosht Dum Biryani differs from the original Indian version by incorporating Bihari spices and flavors. Mustard oil, a staple in Bihari cuisine, is used for marinating the lamb, adding a distinct pungent flavor. Additionally, the biryani is cooked on low heat in a sealed pot, allowing the flavors to develop slowly and the rice to become tender and aromatic. We alse have the original recipe for Gosht dum biryani, so you can check it out.

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 tablespoons mustard oil 4 tablespoons mustard oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 teaspoons cumin seeds 2 teaspoons cumin seeds
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup chopped fresh mint leaves 1 cup chopped fresh mint leaves
• Salt to taste Salt to taste
• Fried onions, for garnish Fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   Heat 2 tablespoons of mustard oil in a large pan. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish.
3. 3.
   In the same pan, add the cumin seeds and let them splutter. Add the ginger-garlic paste and sauté for a minute.
4. 4.
   Add the lamb pieces to the pan and cook until they are browned on all sides.
5. 5.
   In a bowl, mix together the remaining 2 tablespoons of mustard oil, coriander powder, garam masala, turmeric powder, yogurt, and salt. Add this mixture to the pan with the lamb and cook for 5 minutes.
6. 6.
   In a large pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
7. 7.
   In the same pot, layer half of the partially cooked rice, followed by half of the lamb mixture, half of the chopped mint leaves, and half of the caramelized onions. Repeat the layers with the remaining rice, lamb mixture, mint leaves, and caramelized onions.
8. 8.
   Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes, or until the rice and lamb are fully cooked and tender.
9. 9.
   Garnish the biryani with fried onions and serve hot with raita or a side salad.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a unique flavor to the dish. If you can't find mustard oil, you can substitute it with vegetable oil or ghee.
• Basmati rice — It is important to soak the rice before cooking to ensure even cooking and fluffy grains.
• Caramelized onions — Slowly cook the sliced onions on low heat until they turn golden brown. This will enhance their sweetness and add depth of flavor to the biryani.

Tips & Tricks

• For a spicier biryani, add green chilies or red chili powder to the marinade.
• To enhance the aroma, add a pinch of saffron strands soaked in warm milk to the rice before layering.
• Allow the biryani to rest for a few minutes after cooking to allow the flavors to meld together.
• Serve the biryani with a side of raita or a cooling cucumber salad to balance the spices.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Bihari Gosht Dum Biryani hot, garnished with fried onions. Accompany it with raita, cucumber salad, or a side of mixed pickles for a complete and satisfying meal.

Presentation advice

To present the Bihari Gosht Dum Biryani, gently fluff the rice with a fork before serving to separate the grains. Garnish with a sprinkle of fresh mint leaves and a few fried onions for an appealing visual appeal.