Name: Awadhi Gosht Biryani
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1½ teaspoons salt; 1 teaspoon salt; 1 teaspoon cayenne pepper powder (optional); 1 teaspoon cayenne pepper powder; ¾ cup basmati rice; 3 tablespoons oil; 1½ pounds lamb, cubed and trimmed of all visible fat; 2 or 3 bay leaves; 1 cup plain yogurt; 1 teaspoon ghee; ¼ cup slivered pistachios; ⅓ cup sliced almonds; 3 green cardamom pods; 1 teaspoon saffron strands; 1 tablespoon Biryani Masala (storebought); 2 or 3 cloves garlic; ½ cup raisins; 1-inch piece of ginger, peeled; 1½ teaspoons salt, or to taste; 2 large red onions, thinly sliced; 2 black cardamom pods; 2 tomatoes, diced; 1 cup basmati rice

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

Biryanis were brought to India by Moghul rulers, who despite arriving from the Middle East, held Central Asia as their ancestral homeland. Biryani varieties that are similar to those in Central Asia are found in Lucknow and Old Delhi as these parts of the country were the heartland of the Moghul kingdom. Over time, the concept of cooking rice and meat and even vegetables together was adopted by other parts of the country. This is one of the more complex recipes in this book. If you follow m