Kadai Lamb Biryani

Kadai Lamb Biryani is a delightful fusion of fragrant basmati rice and tender lamb cooked in a spicy, aromatic gravy, embodying the essence of Indian cuisine. This dish is perfect for a hearty supper, offering a rich blend of flavors and textures that will satisfy your culinary cravings.

Ingredients

• Basmati rice - 200 grams
• Lamb, cut into chunks - 300 grams
• Onion, thinly sliced - 1 medium
• Tomato, chopped - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Yogurt - 100 grams
• Green chili, slit - 1
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Fresh coriander leaves, chopped - 2 tablespoons
• Fresh mint leaves, chopped - 2 tablespoons
• Cooking oil or ghee - 3 tablespoons
• Salt - to taste
• Water - 500 milliliters
• Lemon juice - 1 tablespoon

Steps

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes, then drain.
2. In a large kadai or pot, heat the oil or ghee over medium heat and add cumin seeds. Let them splutter.
3. Add the sliced onions and sauté until they are golden brown.
4. Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.
5. Add the lamb chunks and sauté until they are browned on all sides.
6. Mix in the chopped tomato, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
7. Lower the heat and add the yogurt, stirring well to combine. Cook for 5-7 minutes until the lamb is well coated with the spices.
8. Add the chopped coriander and mint leaves, along with garam masala. Stir thoroughly.
9. Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20 minutes or until the lamb is tender.
10. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook until the rice is 70% done, then drain.
11. Layer the partially cooked rice over the lamb mixture in the kadai. Drizzle lemon juice on top.
12. Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is fully cooked and has absorbed the flavors.
13. Once done, gently fluff the biryani with a fork and let it rest for 5 minutes before serving.

Nutrition

• Calories: 560
• Protein: 35 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in essential vitamins and minerals from the spices and herbs.

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