Indian · Dinner
Lamb Layered Rice (High-Protein)
Layered basmati rice dish with spiced lamb shoulder and lentils cooked between rice tiers in the biryani style, finished with saffron milk, fried onions and mint. Boosted with extra lamb and a lentil layer for higher protein, this dish carries warm garam masala, cumin and ginger-garlic depth alongside yogurt-marinated meat.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
712Calories
53.8gProtein
30.2gFat
58.4gCarbs
6.8gSugar
6.9gFiber
880mgSodium
198mgChol
13.9gSat Fat
980mgPotassium
180mgCalcium
6.8mgIron
2.6mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mix lamb chunks with yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, cumin and salt until fully coated. Cover and chill for 30 minutes.
2
Soak
Rinse basmati rice under cold water in a sieve until water runs clear, then soak in a bowl of water for 20 minutes.
3
Bloom
Warm milk in a small saucepan over low heat for 1 minute until steaming, then stir in saffron threads and set aside.
4
Crisp
Heat 1 tablespoon ghee in a small skillet over medium heat and fry the sliced onion for 6 to 8 minutes, stirring often, until deep golden brown and crisp.
5
Sear
Heat remaining ghee in a heavy pot over medium-high heat and sear marinated lamb for 5 to 6 minutes, turning occasionally, until browned on the edges.
6
Braise
Add 60ml water, bay leaf, cardamom pods and cinnamon stick to the pot, cover and simmer over medium-low heat for 25 minutes until lamb is fork-tender.
7
Stir
Fold cooked masoor lentils into the lamb mixture and cook uncovered over medium-low heat for 3 minutes until warmed through.
8
Boil
Bring a separate pot of salted water to a boil over high heat and cook drained rice for 5 minutes until about 70% cooked and firm at core, then drain.
9
Layer
Spread half the lamb-lentil mixture in a heavy pot base, top with an even rice layer, then repeat with remaining lamb mixture and rice.
10
Glaze
Drizzle saffron milk over the top rice layer and scatter fried onion, cilantro and mint over all.
11
Steam
Cover the pot tightly with a lid, place over low heat and cook for 15 minutes until steam escapes from the edges and rice is fully tender.
12
Plate
Remove pot from heat, let stand covered for 5 minutes, then spoon the layered rice and lamb onto a plate, drizzling over the lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb shoulder
- 150g150g cooked masoor lentils
- 130g130g basmati rice, uncooked
- 120g120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 80g80g onion
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp ground turmeric
- 2 tsp2 tsp ground cumin
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 56g56g ghee
- 2 pinch2 pinch saffron threads
- 60ml60ml whole milk
- 22 bay leaf
- 44 green cardamom pods
- 22 small cinnamon stick
- 1 tsp1 tsp salt, plus more for the rice water
- 2 tsp2 tsp lemon juice
