Goat/lamb Biryani
This goat/lamb biryani is spicy, fragrant, and packed with flavors. The meat is so tender it will melt in your mouth. Give it a try, and you won’t be disappointed.
Servings: 8
Calories: 607kcal
Ingredients
- 1.2 lbs lamb or more if you like to add more meat
- ¾ cup oil
- 4 tbsp biryani masala any masala of your choice
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 large onion
- 3 medium tomatoes
- ½ cup yogurt
- 2 cups water or as needed depending upon the cooking method
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 green chilies chopped (optional)
Ingredients for rice
- 2 cups rice
- 2 tsp salt
- 10 cups Water to boil the rice
- 1 tbsp cumin seeds
- 5 green chilies
- 1 lemon sliced (optional)
- ½ tsp orange food color
Instructions
Make korma
- Peel and thinly slice onions and cut tomatoes.
- Add oil to a pan and then add sliced onions.
- Cook the onions on medium heat until they turn light golden brown.
- Now take half of the onions out, and in the remaining onions, add ginger and garlic paste. Mix it well and let it cook for one minute.
- Add goat/lamb and cook on medium-high heat while mixing it often for 4-5 minutes or until the color changes.
- Add biryani masala, cumin, and coriander powder. Add tomatoes and cook for another 5 minutes. Now you can choose the stovetop or Instant Pot method.
Stove Top method
- Add 2 cups of water and cook on medium heat for 45 minutes or until the meat is tender.
Instant Pot method
- If your meat already has water, you don't need any extra water. Pressure cook on high for 17 minutes, then release the pressure and proceed with the next step
- Once the meat is tender, add yogurt and dry any excess water.
Cook rice
- While you are cooking your meat, wash and soak basmati rice for 30 minutes.
- In a large pot, boil water. Add salt, cumin seeds, sliced lemon (if using), and green chilies.
- Once the water is boiling, add the soaked rice and cook until 80% soft, then drain the rice using a strainer. (When you break the rice grain between your fingers, it'll break into 2 or 3 pieces)
Layer biryani
- In a large pot, add a layer of rice, all of the meat, and top it with the remaining rice.
- Add green chilies, cilantro, and food coloring.
- Sprinkle caramelized onions and steam on high heat for 5 minutes and then on low heat for 10-15 minutes.
Video
Notes
- The amount of water will vary depending on how long the meat takes to become tender. You can add more water if needed.
- If you use a pressure cooker, adjust the time and water accordingly.
Nutrition
Calories: 607kcal | Carbohydrates: 48g | Protein: 18g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 805mg | Potassium: 420mg | Fiber: 4g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 3mg