Zesty Indian Dhansak Biryani
An aromatic fusion of lentils and spicy lamb
Indulge in the delightful flavors of a rich dhansak biryani, combining tender lamb pieces and hearty lentils, infused with traditional Indian spices.
- 3 h
- 6
- Intermediate
Ingredients
For the Lamb Marinade
For the Biryani
For the Dhansak
For Garnishing
Preparation
Marinating the Lamb
Combine Marinade Ingredients
In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
Coat the Lamb
Add lamb cubes to the mixture and coat well.
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
For deeper flavors, marinate the lamb overnight in the refrigerator.
Preparing the Lentils and Rice
Rinse and Soak Rice
Rinse rice under cold water until the water runs clear. Soak for 30 minutes.
Ensure the rice is not overcooked to prevent a mushy biryani. Use aged basmati rice for a more aromatic experience.
Cook Lentils
Cook lentils in boiling water until tender, drain, and set aside.
Par-cook Rice
In a pot, bring water to a boil, add soaked rice, and cook until 70% done. Drain and set aside.
Cooking Process
Sauté Spices
Heat oil in a deep pan, add cumin seeds, cinnamon, cardamom, and garlic; cook until fragrant.
Cook Lamb
Add marinated lamb to the spices and cook on medium heat until the lamb starts browning.
Simmer with Lentils and Rice
Layer in the cooked lentils, tomatoes, and sprinkle with biryani masala; top with par-cooked rice and pour over coconut milk.
Plating & Serving
Zesty Indian Dhansak Biryani
Zesty Indian Dhansak Biryani
Serve
Serve the dhansak biryani hot, garnished with fresh coriander and crispy fried onions, alongside a cool cucumber raita.