Yogurt-marinated lamb with rice, saffron, and mint (Kacchi biryani) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 690) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Punjabi. See the Punjabi masala recipe p. 25. Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chile powder.

  • amraub on August 05, 2012

    This requires a bit of planning ahead. The lamb needs to marinate (I marinated overnight) and the rice soaks for an hour before being briefly cooked and put in the dish. However, despite the long ingredient list and directions, this requires very little active cooking time and the results are well worth it. The lamb came out very moist and tender, the rice was cooked perfectly, and the flavours were excellent and well-melded despite my use of some very assertive mint. Will make again.

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