Gosht Dum Biryani

Ingredients

• 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
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 cup plain yogurt 1 cup plain yogurt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon biryani masala 1 teaspoon biryani masala
• 1/2 cup chopped fresh cilantro (coriander) leaves 1/2 cup chopped fresh cilantro (coriander) leaves
• 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh mint leaves
• 4 tablespoons ghee (clarified butter) 4 tablespoons ghee (clarified butter)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Saffron strands, soaked in 2 tablespoons of warm milk Saffron strands, soaked in 2 tablespoons of warm milk
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat 2 tablespoons of ghee in a large pan over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
3. 3.
   In the same pan, add the remaining ghee and vegetable oil. Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the lamb pieces to the pan and cook until browned on all sides. Add the turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and biryani masala. Mix well to coat the lamb with the spices.
5. 5.
   In a separate bowl, whisk the yogurt until smooth. Add the yogurt to the pan and mix well. Cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Add the chopped cilantro and mint leaves to the pan and mix well. Season with salt to taste.
7. 7.
   In a large pot, bring 2 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked, then drain.
8. 8.
   Layer the partially cooked rice over the lamb in the pan. Drizzle the saffron-infused milk over the rice.
9. 9.
   Cover the pan with a tight-fitting lid or seal it with dough to create a tight seal. Cook on low heat for 30-40 minutes, allowing the biryani to steam and the flavors to meld together.
10. 10.
    Remove from heat and let it rest for 10 minutes. Gently fluff the rice with a fork, mixing it with the lamb.
11. 11.
    Garnish with the reserved caramelized onions. Serve hot with raita and enjoy!

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.
• Caramelized onions — Slowly cook the sliced onions over low heat until they turn golden brown, as this will enhance their sweetness and add depth of flavor to the biryani.
• Lamb — Choose tender cuts of lamb and marinate them for at least 1 hour to allow the flavors to penetrate the meat.
• Biryani masala — Use a good-quality biryani masala or make your own by grinding together whole spices like cinnamon, cardamom, cloves, and nutmeg.

Tips & Tricks

• Use aged basmati rice for the best results, as it has a longer grain and better aroma.
• Allow the biryani to rest for a few minutes after cooking to allow the flavors to meld together.
• For a vegetarian version, replace the lamb with vegetables like potatoes, carrots, and peas.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• Serve the biryani with a side of raita and a squeeze of fresh lemon juice for a refreshing contrast.

Serving advice

Serve the Gosht Dum Biryani hot, garnished with caramelized onions and accompanied by raita. This dish is a complete meal on its own, but you can also serve it with a side salad or pickles for added freshness.

Presentation advice

To present the Gosht Dum Biryani, gently fluff the rice with a fork and transfer it to a serving platter. Garnish with the reserved caramelized onions and sprinkle some chopped cilantro and mint leaves on top. Serve it in individual plates or bowls to showcase the layers of rice and meat.