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- Exported from MasterCook *
Gosht Biryani (Rice Layered with Meat)
Recipe By : from Rafi Fernandez's "A Little Indian Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Ethnic
Amount Measure Ingredient -- Preparation Method
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5 oz milk
1 pkt saffron -- (powder)
6 tbsp lemon juice
4 green chiles -- finely chopped
5 oz yogurt -- beaten
4 tbsp biryani masala
2 tbsp garam masala
1 tsp turmeric
salt -- to taste
1 tsp sugar
2 lb lamb -- cubed
1 lb basmati rice
1 tsp cumin seed
4 cardamom -- (green)
2 inch cinnamon stick
6 tbsp ghee -- melted
Mix the milk and saffron and keep aside. Mix the next 8 items and marinade the
lamb in it for 4 to 6 hours. Gently simmer it for 45 minutes in a heavy pan.
Meanwhile, was the rice and cook with whole spices in boiling water until the
grains are a quarter done. Drain.
Grease the base of a heavy pan and place half the rice in an even but loose lay
er. Spread the cooked meat mixture with all the juices over the rice. Spread
the remaining rice over this in a loose neat layer. Pour the saffron milk over
the rice at random spots. Finally pour the ghee over the rice. Grease a circ
ular piece of foil (the size of the pan) and place it greased side down on the
rice. Cover the pan and cook on low to medium heat for about 20 minutes or unt
il the rice is fluffy. Gently toss the rice and meat together before serving.
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NOTES : You can substitute boneless, skinless chicken breast for the lamb and u
nsalted butter for the ghee.
This is great served with yogurt/mint/cucumber salad.