Ingredients
Scale
- 2 cups basmati rice
- 1 pound lamb (shoulder or leg), cut into chunks
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup plain yogurt
- 4 green cardamoms
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- Fresh cilantro and mint for garnish
Instructions
- Marinate lamb in yogurt mixed with minced garlic, grated ginger, and ground spices. Refrigerate for at least two hours.
- Rinse basmati rice until water runs clear; soak for 30 minutes.
- In a heavy pot, sauté sliced onions until golden brown; reserve half for garnishing.
- Add marinated lamb to pot with remaining onions; cook until browned. Stir in chopped tomatoes and simmer for about 15 minutes.
- Layer soaked rice over the lamb mixture; pour in water or broth and season with salt. Bring to a boil.
- Cover tightly and reduce heat to low; cook for about 25 minutes without lifting the lid. Let rest before fluffing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: South Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg