These rich and delicious glazed sweet potatoes are a three-generation family dish that go perfectly with the usual Thanksgiving flavors.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ½ cups basmati rice
- ¼ cup cooking oil
- 8 whole cloves
- 4 black cardamom pods
- 4 cinnamon sticks
- 4 large onions, sliced thin
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼ cup chopped fresh cilantro leaves
- 3 tablespoons chopped fresh mint leaves
- 1 pound lamb chops
- salt to taste
- 3 tomatoes, chopped
- 4 green chile peppers, halved lengthwise
- 2 teaspoons ground red pepper
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 7 ½ cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, sliced
- ½ teaspoon saffron
- 2 tablespoons warm milk
Instructions
- Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
- Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
- Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
- Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
- Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
- Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
- Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 429 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty! This the best way to do Biryani! My whole family loved it
Very time consuming but delicious! It gave me an appreciation of what Indian cooks go through for a wonderful meal. Except for being very careful with the amount of peppers (I do not enjoy spicy food), I followed the recipe.
Added star anise and also nutmeg. It tasted amazing and reminded me of the biryani I had in Asia. Perfect!
I abolutely love beef & cheicken biryani! its one of my favorites!!!, I eat it everytime I go to Mauritius!!
I just got into cooking a couple months ago. This was my first time making Indian food and it was excellent. I cut the heat back on purpose but next time I believe I will make it as is. Thank you for posting this recipe it was wonderful
followed the recipe to a T and it resulted in WAY overcooked rice. WAste of food.
Turned out well. Really liked it. Thank you
5 onions? Layered with rice in a deep pot? what?? I need milk?? That is not listed as an ingredient! It turned out to be an expensive sloppy rice soup. Embarrassed me too. I followed this recipe to a T. Choose another recipe.
I roughly followed this recipe and it still turned out to be the most authentic biryani attempt I’ve ever made! I used only 1 onion and 1 tomato, plus two tbsp of tomato paste. Great recipe!
Delicious. Only, put less chills. I put only 2 and it was perfect! Also, next time I’ll add one cup more of rice. It was just too much curry to rice. Very authentic recipe, better than many I have had on my annual trips to India. I’ll definitely be making this one many times.
Great dish! I love it!
Awesomeness!!
I only used two small/med onions, added an extra cardamon, reduced the cinnamon sticks to two. Used two green chili’s instead of 4. I didn’t use lamb chops, but used lamb stewing meat and I stewed it for a number of hours. It is wonderful! This would work well with beef in place of lamb!
This recipe is a winner, turned out delicious! The first time, I made it exactly the same way listed in the recipe and it was excellent. The second time, after reading all the reviews and looking at other recipes, I decided to added about half a teaspoon of turmeric, a sprinkle of black pepper, 2 stars of anise, about 1/4 teaspoon of cumin and 1/8 teaspoon of nutmeg, and it also turned out amazing, just a bit stronger on flavor with the additions but either way it’s very good!
I wasn’t thrilled about this dish after making it. I made as written and it didn’t look like anything in the picture. while it had several spices listed, it didn’t have that aromatic smell or taste like Indian restaurants I’ve visited. I really felt it needed some cumin in it, maybe some coriander, turmeric, garam masala, and/or nutmeg. Maybe anise star? I love spices and for a dish that is so flavorful and intense, this really lacked what I was looking for. Thanks for the recipe anyways.
This recipe was pretty great! Only I did 2 medium sized onions and I wish I added one more. Also, I did one less tomato (3) they were small sized tomatoes and not as much as I wanted. I added only 2 chili peppers and I regret it! It came out so spicy. It’s still edible but definitely make note of that. Other than that it is a great recipe!!
this recipe was great. tasted authentic and I have tasted many authentic biryani’s. i didn’t have all the ingredients as is so had to substitute- for example cinnamon powder instead of sticks, ginger powder instead of fresh ginger, no saffron- still came out great. Husband and kids loved it.
It called for a total of five large onions! I used only one giant one, and it was sufficient. It was so spicy.There was not a good balance of meat and rice mixture. The ingredients were expensive.
Simple curry – but delicious with the mint added !
I did try this two weeks ago and it was great. I used the regular cardamoms and also took the advice on the half tsp of nutmeg and one star Anise, during the frying of the cloves,cardamom and and cinnamon. I used veal as I had some in the freezer. The family really enjoyed it. Thank you.
Great recipe. I left out all the hot spices because I wanted to give it to my 1 year old son. I also didn’t have garlic paste and ginger paste. Also, instead of 5 onions, I just put ONE and it turned out perfect. Everyone in my family absolutely loved it even the baby.