Name: Gosht Aur Vadi Biryani
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 100 g/½ cup Tomatoes; 5 g/1 tsp Garlic paste; 10 g/1 Tbs Ginger; 5 g/1 tsp Ginger paste; 125 g/¾ cup Onions; 60 ml/¼ cup Milk; 1 g/2 tsp Saffron; 20 g/⅓ cup Mint; 450 g/1 lb Leg of Spring lamb; 200 g/¾ cup Yoghurt; A pinch Asafoetida; 5 g/1 tsp Red Chilli powder; 250 g/1¼ cups Basmati Rice; 800 ml/3⅓ cups Milk; Whole Garam Masala; 100 g/¾ cup Ghee; 3 g/½ tsp Coriander powder; 5 Cloves; 1 stick Cinnamon (1-inch); 5 Green Cardamom; 1 Black Cardamom; 1 Bay Leaf; A pinch Mace; 15 g/¼ cup Coriander; 4 Green Chillies; Groundnut Oil to fry; 50 g/2 oz Vadi (Urad dal dumplings)*; 25 g/4 Tbs Fried Onions; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Lamb and urad dal dumplings, simmered in an exotic gravy, go to make this Chef’s original nee delicacy a magnificent meal.

Ingredients

250 g/1¼ cups Basmati Rice
800 ml/3⅓

Method

Preparation

THE RICE: Pick, wash in running water and soak for 30 minutes. Drain.

THE LAMB: Clean and cut into 1½-inch chunks.

THE MARINATION: Whisk yoghurt in a bowl, reserve half. In the remaining yoghurt, add red chillies, coriander powder, salt and the ginger and garlic pastes. Leave the lamb chunks in this marinade for at least 30 minut