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.
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
Directions
Step 1
Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
Step 2
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.
Step 3
Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
Step 4
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.
Step 5
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.
Step 6
Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
Step 7
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 544 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat9g | 43% |
Cholesterol43mg | 14% |
Sodium429mg | 19% |
Total Carbohydrate64g | 23% |
Dietary Fiber5g | 17% |
Total Sugars8g | |
Protein17g | |
Vitamin C71mg | 357% |
Calcium92mg | 7% |
Iron3mg | 14% |
Potassium539mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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