Lamb Biryani
This Lamb Biryani is an incredibly flavorful and easy to make Indian dish that will leave your house smelling heavenly.
Servings: 4 people
Calories: 441kcal
Ingredients
For the Lamb Marinade
- ½ c plain low fat yogurt
- 3 garlic cloves, chopped
- 1 tablespoon ginger
- 2 teaspoon garam masala
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ lbs boneless lamb leg, trimmed of fat and cup into ½-1” cubes
For the Dish
- 1 tablespoon salted butter
- 1 onion, sliced
- 1 ½ c basmati rice, soaked for 20 minutes in cool water
- 2 bay leaves, crumbled
- ¼ teaspoon cardamom
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cloves
- 2 c water
Instructions
- In a small bowl, mix yogurt, garlic, ginger, garam masala, salt and pepper. Mix in trimmed lamb cubes and refrigerate for 3 hours to marinade.
- In a large, cast iron skillet, melt butter. Add onion slices and sauté over medium heat until golden brown, 5-7 minutes.
- Drain rice and add it to the onions along with the spices. Saute for 1-2 minutes.
- Add lamb cubes with marinade and water. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover and simmer until the rice is cooked and most of the moisture is absorbed, 25-30 minutes.
- Remove the pan from the heat and let stand, covered for 5 minutes before serving for the remaining moisture to be absorbed.
Nutrition
Calories: 441kcal | Carbohydrates: 41.3g | Protein: 25.6g | Fat: 18.8g | Saturated Fat: 8.5g | Cholesterol: 6mg | Sodium: 324mg | Fiber: 1.2g | Sugar: 2.1g