Name: Kachche Gosht Ki Biryani (Lamb biryani)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 quart (800 ml) vegetable oil; Atta (whole-wheat flour) dough to seal (see Note); 1⅔ pounds (750 grams) bone-in lamb; 1-inch (2½-cm) cinnamon stick; 3 green cardamom pods; ½ teaspoon caraway seeds; A few saffron threads; 1 black cardamom pod; 7 or 8 whole black peppercorns; 2 tablespoons warm milk; 1-inch (2½-cm) piece fresh ginger, cut into thin strips; 3 whole cloves; ½ teaspoon rosewater; 3 tablespoons ghee; 1½ cups (375 grams) plain yogurt; 4 large red onions, sliced; ½ cup (30 grams) chopped fresh cilantro; ½ cup (30 grams) chopped fresh mint; 1½ tablespoons fresh ginger paste; 1 tablespoon fresh garlic paste; 1 green chile, stemmed and chopped; 1½ teaspoons red chile powder; ½ teaspoon ground turmeric; ½ teaspoon kewra (screw pine) water; 1½ cups (300 grams) raw basmati rice; 1 teaspoon garam masala (spice mix); 2 tablespoons fresh untreated rose petals; 3 teaspoons table salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Many people find it difficult to believe that uncooked lamb can be combined and cooked with half-cooked rice and still come out perfectly tender. This dish proves that it can be done. Serve with raita.

Kewra (screw pine) water adds a lovely fragrance to this dish and is available in Indian grocery stores. If you can’t find it, you can leave it out. Also, when using rose petals for this dish, be sure to use ones that haven’t been chemically treated.

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Ingredients

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