Total time · 85 min
Indian Lamb Biryani with Basmati Rice
Saffron basmati finishes steaming over tender lamb braised with warm spices.
- Prep
- 30 min
- Cook
- 55 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~507 kcal per serving partial estimate
- Ingredient value
- ~$23.62 partial estimate; 9 of 10 ingredients estimated
Ingredients
- 650 g Lamb shoulder
- 1 1/2 cups Basmati rice
- 1/2 cup Plain yogurt
- 2 pieces Onions
- 2 cups Lamb broth
- 20 g Fresh ginger
- 4 cloves Garlic
- 10 g Garam masala
- 0.5 g Saffron
- 12 leaves Fresh mint
Directions
- 20 min
Rinse rice until the water runs clear and soak it; marinate cubed lamb with yogurt, ginger, garlic, and garam masala.
- 40 min
Brown the sliced onions; sear the marinated lamb, add broth, and braise until nearly tender.
- 25 min
Layer drained rice and mint over the lamb, add steeped saffron, seal tightly, and cook until the rice absorbs the liquid.