Indian · Dinner
Lamb Layered Rice
Layered basmati rice dish where bone-in lamb shoulder is braised with onions, yogurt, and whole spices, then layered with saffron-infused rice and slow-steamed so the grains absorb meaty juices. Finished with fried onions, mint, and lime, this is spiced, aromatic, and richly savoury.
$7
25 minsPrep
75 minsCook
100 minsTotal
HardLevel
Nutrition per serving
702Calories
42.8gProtein
31.4gFat
62.1gCarbs
6.8gSugar
3.9gFiber
890mgSodium
148mgChol
12.9gSat Fat
780mgPotassium
150mgCalcium
4.9mgIron
2.6mcgVitamin B12
8.5mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Soak the basmati rice in cold water for 30 minutes, then drain; soak saffron in warm milk until deep orange.
2
Marinate
Toss lamb with yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, and salt; cover and marinate for 60 minutes.
3
Sauté
Heat ghee in a heavy pot over medium heat; sauté 1/2 onion, sliced, for 7 minutes until soft and golden, stirring occasionally.
4
Braise
Add marinated lamb, cardamom, bay leaf, cinnamon, and cloves; cover and braise over medium-low heat for 40 minutes until tender.
5
Boil
In a separate pot, boil soaked rice in salted water over high heat for 5 minutes until 70 percent cooked, then drain.
6
Build
Spread rice over braised lamb; drizzle saffron milk, cilantro, and mint over the top, then cover tightly.
7
Steam
Cook covered over low heat for 20 minutes undisturbed until rice is tender and fragrant, then fluff gently with a fork.
8
Plate
Spoon onto a plate, scatter the 1/4 onion (fried golden) over top, and finish with lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz566g bone-in lamb shoulder, cut into chunks
- 1 1/2 cup280g basmati rice
- 2/3 cup160g plain yogurt
- 11 onion
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tbsp2 tbsp ghee
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp cumin-ground
- 44 green cardamom pods
- 22 bay leaf
- 22 small cinnamon stick
- 44 cloves
- a pinch of saffron
- 4 tbsp4 tbsp milk
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp salt
- 1 tsp1 tsp black-pepper
