Lamb Biryani

Ingredients - Serves 6

• Fresh coriander - For garnish
• Saffron strands - A pinch, soaked in 2 tablespoons warm milk
• Ghee - 3 tablespoons
• Salt - To taste
• Lemon juice - 1 tablespoon
• Yogurt - 1 cup
• Turmeric powder - 1/2 teaspoon
• Biryani masala - 2 tablespoons
• Ginger - 1 inch piece, grated
• Garlic - 4 cloves, minced
• Onions - 2, finely sliced
• Lamb - 1 kg, cut into pieces
• Basmati rice - 2 cups

Let's Get Started

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large bowl, mix the lamb pieces with the garlic, ginger, biryani masala, turmeric, yogurt, lemon juice, and salt. Let it marinate for at least 30 minutes.
3. Heat the ghee in a large pot over medium heat. Add the onions and cook until they are golden brown.
4. Add the marinated lamb to the pot and cook until it is browned on all sides.
5. Add the drained rice to the pot and stir to combine with the lamb and onions.
6. Pour in enough water to cover the rice and lamb. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
7. Drizzle the saffron milk over the top of the biryani. Cover the pot again and let it cook for another 10 minutes, or until the rice is tender and the lamb is cooked through.
8. Garnish with fresh coriander before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 600
• Fat: 20g
• Carbs: 70g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g