Lamb Gosht Biryani Food

LAMB (GOSHT) BIRYANI

Lamb (Gosht) Biryani image

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.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 8

Number Of Ingredients 23

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

Steps:

Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
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.
Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
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.
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.
Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
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 : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g

ELAICHI GOSHT - LAMB WITH CARDAMOM

Elaichi Gosht - Lamb With Cardamom image

A spicy Western Indian lamb dish, from "Indian Regional Cooking," by Sumana Ray. I haven't tried it - I don't usually eat lamb - but I'm posting it because it sounds like the sort of thing my cardamom-loving sister might like. This seems like a lot of oil, so use your judgment. No number of servings was given; I guessed. It says to serve with rice.

Provided by Nose5775

Categories Lamb/Sheep

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

30 black peppercorns
25 cardamom pods, skinned
5 medium tomatoes
1 inch ginger, cut into small pieces
1/2 cup oil
2 large onions, finely chopped
2 lbs lamb, cut into in inch cubes
2 teaspoons paprika
1 1/2 teaspoons salt
1 cup water
3 tablespoons cilantro leaves, chopped

Steps:

Grind the cardamom seeds and peppercorns finely.
In a blender or food processor, puree the tomatoes and ginger.
Heat the oil in a saucepan and fry the onions until golden.
Add the lamb and the ground spices.
Cook, stirring constantly, for 5 minutes.
Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
Add the water, bring to a boil, then cover and reduce the heat to very low.
Garnish with the chopped cilantro and serve with rice.

Nutrition Facts : Calories 321, Fat 25.1, SaturatedFat 6.7, Cholesterol 60, Sodium 486.9, Carbohydrate 7.1, Fiber 1.6, Sugar 3.7, Protein 17.1

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