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–+ servings
Minced Lamb Biryani with Cashews

Minced Lamb Biryani with Cashews

Pedro Jordan
A fragrant symphony of spices intertwines with succulent minced lamb and crunchy cashews in this decadent Minced Lamb Biryani, a modern twist on a beloved classic.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Indian
Servings 4 bowls
Calories 868 kcal

Ingredients
 
 

Main Ingredients

  • Basmati Rice in a Bowl2 cups Basmati rice - Preferably aged for best aroma
  • Tasty minced meat isolated on white background250 grams ground lamb (minced lamb) - Fresh and free-range when possible
  • cashew nut background1 cup Cashews - Roasted and unsalted
  • Ghee clarified butter, paths2 tablespoons Ghee - Clarified butter
  • white onion2 large white onion - Thinly sliced
  •  
    2 teaspoons Ginger-garlic paste - Freshly prepared for potent aroma
  • Pile of cumin seeds1 teaspoon Cumin seeds
  •  
    2 teaspoons Biryani masala - Available in Indian grocery stores
  • Turmeric powder on white background.1 teaspoon Turmeric powder
  •  
    1 teaspoon Red chili powder - Adjust to taste
  • bowl of greek yogurt2 cups Greek yogurt - Whisked
  • Store of fresh water3 cups Water - Adjust for rice cooking consistency
  • wooden bowl of salt1 pinch Salt - To taste
  • big bunch of fresh green cilantro isolated1 handful Cilantro - Fresh, chopped, for garnish

Spice Mix

  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl2 pods Cardamom
  • Cloves in closeup4 cloves Cloves
  • Heap of ground cinnamon and cassia cinnamon sticks1 inch Cinnamon stick
  •  
    2 pieces Bay leaves

Instructions
 

  • Rinse the basmati rice under cold water until it runs clear to remove excess starch. Soak it in water for 20 minutes, then drain.
  • In a large pot, heat 2 tablespoons of ghee over medium heat (180°C / 350°F). Add the cumin seeds, bay leaves, cardamom, cloves, and cinnamon stick. Sauté for about 2 minutes until fragrant.
  • Add thinly sliced onions and sauté until golden brown, stirring occasionally for about 10 minutes.
  • Stir in the ginger-garlic paste and cook until the raw aroma dissipates, around 2 minutes.
  • Introduce the minced lamb and cook until browned, breaking it up with a spatula, approximately 8-10 minutes.
  • Mix in biryani masala, turmeric, red chili powder, and salt. Cook for a further 2 minutes to let the spices bloom.
  • Add whisked yogurt and stir continuously to prevent curdling. Cook for 5 minutes to incorporate flavors.
  • Add the soaked and drained rice, toasted cashews, and 3 cups of water. Mix thoroughly and bring to a boil.
  • Reduce heat to low, cover pot, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Let it sit with the lid on for 10 minutes to steam off-heat.
  • Fluff the biryani using a fork and garnish with fresh cilantro before serving.

Notes

For a smoky aroma, you can infuse the biryani with dum smoke: Heat a piece of coal until red hot, place it in a small bowl, and nestle it in the biryani. Add a teaspoon of ghee on top of the coal and immediately cover the pot for a few minutes.

Nutrition

Calories: 868kcalCarbohydrates: 98gProtein: 35gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 70mgSodium: 117mgPotassium: 770mgFiber: 5gSugar: 9gVitamin A: 261IUVitamin C: 7mgCalcium: 206mgIron: 5mg
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