“Aromatic Gluten-Free Pakistani Lamb Biryani with Mushroom Rice”

Allergens

None

Ingredients

• 1 lb boneless lamb shoulder, cut into 1
• inch cubes
• 2 cups basmati rice, rinsed and drained
• 8 oz white button mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups chicken broth, gluten
• free
• 4 tablespoons ghee or oil
• 2 teaspoons cumin seeds
• 1 teaspoon cardamom, ground
• 1 teaspoon coriander, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon cloves, ground
• 1/4 teaspoon nutmeg, ground
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and cook until they start to sizzle.
2. Add onions, garlic, and ginger. Cook until the onions are softened and golden brown.
3. Stir in cardamom, coriander, cinnamon, cloves, nutmeg, salt, and pepper. Cook for 1 2 minutes to release the aroma of the spices.
4. Add lamb cubes and cook until they are browned on all sides.
5. Pour in chicken broth and bring to a boil. Lower heat and let it simmer for 30 minutes, or until the lamb is tender.
6. In a separate pot, boil water and cook basmati rice according to package instructions. Add mushrooms during the final 10 minutes of cooking.
7. Drain the cooked rice and mushrooms well, then mix with the cooked lamb mixture.
8. Adjust seasoning if necessary and garnish with fresh cilantro before serving.

Chef’s Insight

To enhance the flavors even more, marinate the lamb in yogurt and spices for at least 2 hours before cooking.

Notes

For an added touch of elegance, garnish with saffron-infused yogurt or fried onions.