Pashtun Lamb Biryani
Pashtun Lamb Biryani is a flavorful and aromatic rice dish that originates from the Pashtun cuisine. It is a popular dish in the Pashtun region and is known for its rich and spicy flavors.
Ingredients
- 2 cups basmati rice
- 500g lamb, cut into pieces
- 1 large onion, thinly sliced
- 4 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 4 cups water
- Salt to taste
- Fresh cilantro and mint leaves for garnish
Instructions
- Wash the basmati rice and soak it in water for 30 minutes.
- In a large pot, heat some oil and add the cumin seeds. Once they splutter, add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a few minutes. Then, add the chopped tomatoes and cook until they turn soft.
- Add the lamb pieces and cook until they are browned on all sides.
- Stir in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Cook for a few minutes.
- Drain the soaked rice and add it to the pot. Pour in the water and bring to a boil. Reduce the heat, cover the pot, and let it simmer until the rice and lamb are fully cooked.
- Sprinkle garam masala over the biryani and garnish with fresh cilantro and mint leaves.
- Serve hot and enjoy the Pashtun Lamb Biryani!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Spatula Measuring cups and spoons Knife Cutting board
Tools
Cooking stove Cooking spoon Cooking pot with lid
Serving suggestions
Serve the Pashtun Lamb Biryani with a side of raita (yogurt sauce) and fresh salad.
Tips & tricks
For a more intense flavor, marinate the lamb in yogurt and spices for a few hours before cooking.
Cost
$20