Keto Pakistani Lamb Biryani with Mint Cucumber Raita

Allergens

Wheat (gluten) from basmati rice

Ingredients

• 1.5 lbs boneless lamb, cut into bite
• sized pieces
• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 4 medium onions, thinly sliced
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tbsp ghee or butter
• 1 tsp cumin seeds
• 2 black cardamom pods
• 1 cinnamon stick
• 1 tsp fennel seeds, crushed
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp garam masala
• Salt to taste
• 4 cups chicken or vegetable broth
• Fresh cilantro leaves, for garnish For Mint Cucumber Raita:
• 1 cup plain Greek yogurt
• 1 small cucumber, grated
• 2 tbsp fresh mint leaves, finely chopped
• Salt to taste
• Black pepper, to taste

Instructions

1. Step 1: In a large pot, heat ghee or butter over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick. Cook until fragrant, about 30 seconds. Step 2: Add sliced onions and cook until golden brown. Stir in garlic and ginger, and sauté for another minute. Step 3: Add lamb pieces to the pot, followed by spices (turmeric, paprika, ground coriander, garam masal
2. , and salt. Cook for 5 minutes, stirring occasionally. Step 4: Pour in broth, bring to a boil, then reduce heat and simmer for 30 40 minutes or until lamb is tender. Step 5: In a separate pot, cook the rinsed and soaked basmati rice according to package instructions. Step 6: Once the lamb is tender, mix in the cooked rice and fluff with a fork. Cover and let sit for 10 minutes. Step 7: For the Mint Cucumber Raita, combine yogurt, grated cucumber, chopped mint leaves, salt, and black pepper in a bowl. Mix well and set aside.

Chef’s Insight

Using bone-in lamb pieces will enhance the flavor of the dish, but you can also use boneless cuts if preferred.

Notes

Be sure to use high-quality ghee or butter for a richer flavor and aroma.