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Gosht Ki Taharee

Gosht Ki Taharee


Lamb and rice cooked together in mild spices


Prep Time45 minutes


  • 400 g basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
  • 250 g lamb, cut into 1" cubes
  • 100 g refined oil
  • 180 g onions, sliced
  • 1 1⁄2 g coriander (dhaniya) powder
  • 1⁄2 g cumin (jeera) powder
  • 1⁄4 tbsp turmeric (haldi) powder
  • 2 g red chilli powder
  • 12 g ginger (adrak), chopped
  • 12 g garlic (lasan), chopped
  • 2 g green coriander (hara dhaniya), chopped
  • 2 green chillies, slit


1. Heat the oil in a deep pan; add the onions and saute until light brown. Reduce heat to low and add the yoghurt and spice mixture. Mix well and continue to fry until the yoghurt is absorbed. Add the lamb and salt. Add enough water so that all is absorbed when the lamb is tender Cook on low heat until the lamb is tender
2. Add the drained rice and stir slowly to mix well.
3. Add 4 cups water and bring to the boil. Reduce heat and cook until the псе is tender and fluffy and all the water is absorbed, Mix very carefully and serve garnished with green coriander and green chillies.