Lamb Biryani

Ingredients

• 1/2 c plain low fat yogurt
• 3 garlic cloves, (chopped)
• 1 Tbsp ginger
• 2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 lbs boneless lamb leg, (trimmed of fat and cup into 1/2-1” cubes)
• 1 Tbsp salted butter
• 1 onion, (sliced)
• 1 1/2 c basmati rice, (soaked for 20 minutes in cool water)
• 2 bay leaves, (crumbled)
• 1/4 tsp cardamom
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp cloves
• 2 c water

Instructions

1. 1

   In a small bowl, mix yogurt, garlic, ginger, garam masala, salt and pepper. Mix in trimmed lamb cubes and refrigerate for 3 hours to marinade.

2. 2

   In a large, cast iron skillet, melt butter. Add onion slices and sauté over medium heat until golden brown, 5-7 minutes.

3. 3

   Drain rice and add it to the onions along with the spices. Saute for 1-2 minutes.

4. 4

   Add lamb cubes with marinade and water. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover and simmer until the rice is cooked and most of the moisture is absorbed, 25-30 minutes.

5. 5

   Remove the pan from the heat and let stand, covered for 5 minutes before serving for the remaining moisture to be absorbed.