Indian 75 min

Spiced Lamb Biryani

Name: Spiced Lamb Biryani
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs bone-in lamb shoulder pieces; 2 cups basmati rice, soaked 30 min; 1 cup yogurt; 3 tablespoons ghee; 2 large onions, thinly sliced; 6 cloves garlic, minced; 2-inch ginger, grated; 3 teaspoons biryani masala; 1 teaspoon Kashmiri chili powder; 1/2 teaspoon turmeric; 4 cardamom pods; 1 cinnamon stick; 3 bay leaves; Saffron soaked in 1/4 cup warm milk; Fried onions and fresh mint for garnish

high-proteincomfort-foodspicy

Ingredientsfor 2

580

Cal

38g

Protein

56g

Carbs

22g

Fat

12 lbs bone-in lamb shoulder pieces
22 cups basmati rice, soaked 30 min
31 cup yogurt
43 tablespoons ghee
52 large onions, thinly sliced
66 cloves garlic, minced
72-inch ginger, grated
83 teaspoons biryani masala
91 teaspoon Kashmiri chili powder
101/2 teaspoon turmeric
114 cardamom pods
121 cinnamon stick
133 bay leaves
14Saffron soaked in 1/4 cup warm milk
15Fried onions and fresh mint for garnish

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Instructions

1
Heat ghee and fry onions for 18 minutes until crispy golden brown. Remove half for garnish. Add garlic and ginger to the remaining onions, cook 2 minutes. Add biryani masala, chili powder, and turmeric. Cook 2 more minutes.
2
Add yogurt and lamb, stir to coat. Cover and cook on medium-low heat for 45 minutes, stirring occasionally, until lamb is nearly cooked through and the sauce is thick.
3
Meanwhile, boil soaked rice in salted water with cardamom, cinnamon, and bay leaves for exactly 6 minutes (70% done). Drain. Layer parboiled rice over the lamb. Drizzle saffron milk over the rice. Scatter reserved fried onions and fresh mint.
4
Seal the pot tightly with foil then the lid. Cook on the absolute lowest heat for 25 minutes (dum cooking). Rest 10 minutes before opening. Fluff gently and serve.