Lamb Or Goat Biryani Recipes

LAMB (GOSHT) BIRYANI

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.

LAMB BIRYANI

Steps:

• Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.
• Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.
• Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.
• Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.
• Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.
• In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk and onions. Top with pats of butter and cover the pot with foil.
• Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.

SHYAM'S GOAT BIRYANI

Steps:

• Mix goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves together in a bowl. Cover bowl with plastic wrap and marinate in the refrigerator, 8 to 14 hours.
• Rinse the rice under lukewarm water 2 times. Place rice in a pot and cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.
• Melt unsalted butter in a large skillet over low heat; cook and stir onions until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
• Mix marinated goat meat mixture and potatoes into onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour 1 1/2 cups cold water (or enough to cover) over goat meat mixture and cook until meat is tender, 30 to 40 minutes. Increase heat to medium and cook, stirring frequently, until oil separates from the mixture, about 5 minutes. Decrease heat to low and keep warm.
• Preheat oven to 275 degrees F (135 degrees C).
• Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice and add to boiling water; cook for 10 minutes. Remove from heat and carefully drain water.
• Spoon 1/2 the rice into the bottom of a large baking dish; top with 1/2 the goat meat mixture. Arrange 1/2 the bay leaves over goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
• Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

LAMB BIRYANI

Steps:

• Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
• Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

LAMB (OR GOAT) BIRYANI

Steps:

• Wash the meat and drain all the water.
• Heat oil, fry the onions till golden brown. When the onions become cool, crush or grind them. Set aside.
• Rub ginger and garlic well into the meat, then add salt, red chili powder, half the coriander, mint and green chilies, the lemon juice, the ground spices of Group A, the crushed onions and the oil in which the onions were fried. Leave to marinate for about two hours.
• Soak saffron in milk and set aside. Take a heavy-bottomed pan, put in the marinated meat with the marinade. Bring to boil, stirring occasionally. Cover and cook over medium slow heat till the meat is tender and liquids are not fully dried up.
• Wash rice.
• Boil about 8 glasses of water. Add the whole cardamoms, cloves, bay leaves and cinnamon stick to the water with a little salt and the rice. Parboil rice. Drain all the water and spread the rice in a flat dish.
• Brush the bottom of another heavy-bottomed pan liberally with ghee. Place half the parboiled rice in a layer at the bottom. Cover with the cooked meat. Cover the meat with rest of the rice.
• Sprinkle the saffron milk over the rice. Also sprinkle the remaining coriander, mint and green chilies. Dot with ghee, cover tightly and cook over slow fire till the rice is fully cooked and the fragrances blended. Serve steaming hot.

BANGLADESHI LAMB BIRYANI RECIPE - (4.4/5)

Steps:

• Wash the meat and leave for an hour to drain thoroughly. Meanwhile finely chop the onions. Melt 25 grams of the butter in a pan and fry the onions on a lowish heat until brown and caramelised. Be patient, this may take a while. Now add the cinnamon, green cardamons, black peppercorns, cloves, cumin seeds and black cardamons to the onions. Stir well and let them cook for a further 2-3 minutes. In a very large pan (let's call it the "biryani pan") add the nutmeg, ground mace, coriander-cumin powder, turmeric, chilli powder, yogurt, 100 millilitres of the kewra water, garlic, ginger, the majority of the saffron (leave a generous pinch to one side) and two tablespoons vegetable oil. Stir well to create a paste. Add the onion and whole spice mixture to the pan and stir again. Dry the lamb with kitchen roll and and add to the yogurt, onion and spice mixture. Stir well and then cover the pan. Leave to marinade for a few hours or overnight. When you are ready to finish cooking the biryani, parboil the potatoes for ten minutes. Meanwhile add 150g butter to the contents of the biryani pan, cover and start to cook on a high heat stirring regularly to prevent burning. After 10 minutes, turn the heat on the biryani pan to low. Drain the par boiled potatoes and add them to the biryani pan along with the prunes and chillis. Stir, cover the pan and leave to cook for 45 minutes. Meanwhile, in a glass bowl, infuse the remaining 50 millilitres of kewra water with the rest of the saffron. Soak the rice in a microwaveable bowl for 20 minutes. The bowl should be at least four times the depth of the rice to give the rice room to expand and cook. You will notice that the water has turned a cloudy white colour. This is the starch from the rice. Drain away the water. Cover the rice with water again. Stir the rice and watch as the water turns white again. Drain immediately and then repeat this step a further two times. The water will still be turning cloudy as there is still starch in the rice but you will have removed a large amount of it. You do need some starch in the rice to stop it disintegrating. Now add enough water in the bowl to cover the rice by approximately 1 cm. Place the bowl in the microwave and cook on the highest setting for 10 minutes. Now remove the bowl from the microwave. Most of the water should have boiled off and the rice should have started to expand. At this point the texture of the rice should be slightly damp and have a slight crunch when you taste it. If it is very undercooked, return to the microwave for a little longer. Set to one side. After the 45 minutes is up add the salt to the meat and stir well. Oil should have risen to the surface of the meat and it should be fairly tender but not completely cooked. Remove from the heat and leave for 5 minutes. Now add a third of the rice on top of the meat mixture. Really pack it down tight - the steam that will rise through the meat will finish cooking the rice but you don't want too much of a gap between the grains. Do not mix the rice in with the meat mixture. After adding the first layer of rice, drip some of the kewra-saffron infusion around the rice. This adds both flavour and colour. Add the rice in a further two layers with the kewra-saffron infusion in between. Always ensure that the rice is tightly packed. Add a piece of foil over the top of the pan and then put the lid on top of that. This should stop any steam escaping from the pan. Return the pan to a very high heat, for five minutes. Then turn the pan down to a low heat and cook for 30 minutes. Remove from the heat and roughly mix the meat and rice. The colour of the rice should be quite uneven - white in places, yellow in others, brown in places where the meat has mixed. Serve with a tomato, red onion and coriander salad. Tomato, red onion and coriander salad: Place the red onion and lemon juice in a bowl. Stir well and then leave for ten minutes, stirring occasionally. Meanwhile, dice the tomato, discarding any excess juices. After the ten minutes, add the diced tomato and coriander to the onions and stir well. Add salt to taste.