📝 About This Recipe
This exquisite Kosher Meat Biryani celebrates the culinary legacy of the Bene Israel community of Mumbai, blending traditional Indian aromatics with strict kosher dietary laws. Unlike North Indian versions that use yogurt, this recipe relies on a rich base of caramelized onions, fresh cilantro, and coconut milk to create a succulent, fragrant masterpiece. It is a celebratory 'one-pot' wonder where tender grass-fed lamb and long-grain Basmati rice are layered and steamed to perfection.
🥗 Ingredients
The Meat Marinade
- 2 lbs Kosher Lamb Shoulder or Beef Chuck (cut into 1.5-inch cubes)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Turmeric Powder
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 teaspoons Kosher Salt
The Rice Base
- 3 cups Extra-Long Grain Basmati Rice (soaked for 30 minutes and drained)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 piece Cinnamon Stick (2-inch stick)
- 4 pieces Whole Cloves
The Biryani Masala
- 4 tablespoons Vegetable Oil or Pareve Margarine
- 4 large Red Onions (thinly sliced for 'Birista')
- 2 medium Roma Tomatoes (finely chopped)
- 1/2 cup Full-Fat Coconut Milk (replaces yogurt for creaminess)
- 1 tablespoon Garam Masala (high quality)
- 1 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Mint Leaves (torn)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm water)
👨🍳 Instructions
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1
In a large bowl, combine the lamb cubes with ginger-garlic paste, turmeric, lemon juice, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or overnight in the refrigerator).
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2
Heat the oil in a heavy-bottomed pot or Dutch oven. Add the sliced onions and fry over medium heat, stirring frequently, until they are a deep golden brown and crispy. Remove half the onions and set aside for garnishing later.
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3
To the remaining onions in the pot, add the marinated lamb. Sear the meat on high heat for 5-7 minutes until browned on all sides.
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4
Stir in the chopped tomatoes, garam masala, and half of the cilantro and mint. Cook for 5 minutes until the tomatoes soften.
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5
Pour in the coconut milk and 1 cup of water. Cover tightly and simmer on low heat for 45-50 minutes, or until the lamb is fork-tender and the sauce has thickened into a rich gravy.
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6
While the meat cooks, bring a large pot of salted water to a boil. Add the cardamom, cinnamon, and cloves.
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7
Add the soaked Basmati rice to the boiling water. Par-boil for exactly 6-7 minutes. The rice should be 'al dente'—cooked on the outside but still having a slight bite in the center. Drain immediately.
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8
Now for the 'Dum' (layering): If your meat pot is large enough, keep the meat at the bottom. Otherwise, transfer the meat to a clean, heavy pot.
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9
Spread the par-boiled rice evenly over the meat layer. Do not mix them.
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10
Drizzle the saffron-infused water over the rice in a circular motion. Sprinkle the reserved fried onions, remaining cilantro, and mint on top.
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11
Seal the pot with a tight-fitting lid. You can use a piece of aluminum foil under the lid to ensure no steam escapes.
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12
Cook on the lowest heat setting possible for 15-20 minutes. This 'Dum' process allows the rice to absorb the steam and flavors from the meat.
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13
Turn off the heat and let the pot sit, undisturbed, for another 10 minutes before opening.
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14
When ready to serve, gently fluff the rice with a fork, bringing some of the meat and gravy from the bottom to the top for a marbled effect.
💡 Chef's Tips
Always use aged Basmati rice; it has less moisture and ensures the grains stay separate and fluffy. To prevent the bottom from burning during the 'Dum' stage, place your pot on a flat griddle (tawa) rather than directly on the flame. If you find the meat is too lean, add a tablespoon of Pareve margarine to the gravy for extra richness. Ensure your ginger-garlic paste is fresh; the jarred versions often have a metallic aftertaste that ruins the delicate spice profile. For an authentic Ethiopian twist (Beta Israel style), you can add a teaspoon of Berbere spice mix to the meat marinade for a smoky heat.
🍽️ Serving Suggestions
Serve with a fresh Israeli salad (finely diced cucumber, tomato, and onion) to provide a cooling crunch. Pair with a glass of dry Kosher red wine, such as a Cabernet Sauvignon or Syrah, to complement the lamb. Provide a side of mango pickle (Amba) for an extra punch of acidity and spice. Serve warm Pareve flatbread or pita on the side to scoop up any extra gravy. A bowl of pomegranate seeds sprinkled over the top adds a beautiful jewel-like garnish and sweetness.