Gosht Biryani (Lamb Biryani)

History of Gosht Biryani

• Origins: Biryani itself traces back to the Mughal Empire in India (16th–18th century), influenced by Persian pilaf (rice cooked with meat and spices). The word biryani comes from the Persian birian, meaning “fried before cooking” or “roasted.”

• Gosht Biryani: “Gosht” is the Urdu/Hindi word for meat, usually lamb or mutton. During the Mughal era, lamb/mutton was a favored meat for royal kitchens due to its rich flavor.

• Regional Variations:

  • Hyderabadi Biryani: Famous for its “dum” (slow cooking) technique, layering marinated lamb with saffron rice.

  • Lucknowi (Awadhi) Biryani: Uses a lighter, more aromatic style, often with boneless lamb pieces.

  • Kolkata Biryani: Includes potatoes and is slightly sweeter, influenced by Awadhi migrants.

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Why It’s Sometimes Called “Meat Biryani”

• Terminology: In India and Pakistan, “gosht” generally refers to any red meat, particularly lamb or goat.

• Menu Simplification: Restaurants outside South Asia often label it “meat biryani” because:

  • The term “gosht” might not be widely understood internationally.

  • It avoids specifying lamb, goat, or mutton, leaving the exact meat flexible.

• Cultural Adaptation: In some places, chicken or beef may replace lamb while still calling it “meat biryani” to distinguish from chicken biryani or vegetable biryani.

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In essence, gosht biryani is historically tied to lamb/mutton in Mughal and North Indian cuisine, but its name “meat biryani” is a modern simplification for wider audiences and flexibility in the type of meat used.

Equipment

• Large heavy-bottomed pot or Dutch oven with lid

• Frying pan or skillet

• Large bowl

• Cutting board and sharp knife

• Measuring cups and spoons

• Wooden spoon or spatula

• Fine mesh strainer (for rice)

• Aluminum foil (optional, for layering steam)

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Ingredients

For the Lamb Marinade:

• 500 g (1.1 lbs) lamb, cut into bite-sized pieces

• 150 g (2/3 cup) plain yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp coriander powder

• Salt, to taste

For the Rice:

• 300 g (1 1/2 cups) basmati rice

• 4 cups water

• 2–3 green cardamom pods

• 2–3 cloves

• 1 small cinnamon stick

• 1 bay leaf

• Salt, to taste

For the Biryani:

• 2 medium onions, thinly sliced

• 2 tbsp ghee or oil

• 2 medium tomatoes, chopped

• 1/2 cup fresh coriander leaves, chopped

• 1/2 cup fresh mint leaves, chopped

• 1 tsp saffron threads soaked in 3 tbsp warm milk (optional, for color and aroma)

• 1–2 green chilies, slit (optional, for heat)

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Preparation Time

• Marinating lamb: 30 minutes to 2 hours (can be overnight for deeper flavor)

• Chopping and prep: 15 minutes

Cooking Time

• Rice: 10–12 minutes (parboiled)

• Cooking lamb & layering biryani: 35–40 minutes

• Total active cooking: ~50–60 minutes

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Preparation

1. Marinate the Lamb

1. In a bowl, combine lamb, yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, coriander powder, and salt.

2. Mix well and let marinate for at least 30 minutes (or up to overnight in the fridge).

2. Cook the Rice

1. Rinse rice under cold water until water runs clear.

2. Boil 4 cups of water with cardamom, cloves, cinnamon, bay leaf, and salt.

3. Add rice and cook until 70% done (parboiled). Drain and set aside.

3. Fry the Onions

1. Heat ghee or oil in a large pan.

2. Fry sliced onions until golden brown and crispy. Remove half for garnish.

4. Cook the Lamb

1. In the same pan, add marinated lamb and cook over medium heat until the lamb is 80% cooked.

2. Add chopped tomatoes, half of the fried onions, coriander, mint, and green chilies. Cook for 5–7 minutes.

5. Layer the Biryani

1. In a heavy-bottomed pot or Dutch oven, spread half the parboiled rice.

2. Layer the cooked lamb mixture on top.

3. Cover with remaining rice.

4. Drizzle saffron milk over the rice.

5. Cover tightly with lid or foil. Cook on low heat for 20–25 minutes (dum cooking).

6. Serve

1. Gently mix the biryani before serving to combine layers.

2. Garnish with remaining fried onions, fresh coriander, and mint.

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Nutritional Information (per serving, serves 4)

Approximate values:

• Calories: 480 kcal

• Protein: 28 g

• Fat: 18 g

• Saturated Fat: 6 g

• Carbohydrates: 50 g

• Fiber: 3 g

• Sugar: 5 g

• Sodium: 600 mg

(Values may vary depending on lamb cut, oil used, and portion size.)