Ingredients
- 1/2 cup plain low fat yogurt
- 3 cloves garlic
- 1 tbsp ginger
- 2 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 lb boneless lamb leg
- 1 tbsp salted butter
- 1 onion
- 1 1/2 cup basmati rice
- 2 bay leaves
- 1/4 tsp cardamom
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cloves
- 2 cup water
Steps
- Stir the yogurt, garlic, ginger, garam masala, salt, and pepper together, coat the lamb, and marinate for 60 minutes.
- Melt the butter in a large heavy pot over medium heat, add the sliced onion, and cook for 8 minutes.
- Add the lamb and marinade, then cook for 12 minutes, turning often.
- Add one-half cup water, cover the pot, and simmer over low heat for 98 minutes, until the lamb reaches 145 F.
- Boil the remaining water with the bay leaves, cardamom, turmeric, cinnamon, cloves, and remaining salt in a 3-quart saucepan.
- Add the rice, cover, and cook over low heat for 20 minutes, then rest the covered biryani for 15 minutes.
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