Recipe / Desi Thursdays

Zaffrani Gosht Biryani


• 1 kg. lamb (lamb shanks and cubes from the leg or shoulder)
• 200 ml ghee
• 1/2 kg basmati rice, soaked for one hour
50 gms onions, finely sliced
25 gms ginger, juice extracted
25 gms garlic, juice extracted
• 1 tsp chilli powder
• 125 gms yoghurt
• 50 gms cream
• 50 gms almonds
• Salt, to taste
1 tsp saffron
• 2-3 drops sweet essence
• 1 tsp vetiver (kewra) water
• 4 cups lamb stock
• Grind together:
5 green cardamom pods
5 cloves
2 blades mace
10 gms cinnamon


In a deep vessel, heat ghee and fry onion till golden brown. Remove and keep aside. Remove half the ghee and keep aside.

In the remaining ghee add almonds, lamb, garlic-ginger extract, chilli powder, salt, ground masala, yoghurt and saute till the lamb turns golden brown. Add lamb stock and cook on a slow flame till tender.
Remove from fire, strain the lamb stock through a sieve. Add cream to stock and strain again through a muslin cloth.
Heat the remaining ghee; add drained rice and saute on a medium flame for 7-8 minutes till the rice grains are separate.
Now, line a degchi or a heavy-bottomed saucepan with half the rice and then place a layer of lamb on it and top with the remaining rice.
Dissolve saffron in vetiver water and sprinkle on the rice, adding sweet essence.
Pour the lamb stock on it, seal the lid with dough and cook on 'dum' for 30 minutes. Open and garnish with fried onions.
Serve with garlic raita or korma gravy.

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