Lamb Biryani With Saffron, Yogurt, and Caramelized Onions

Ingredients

• 2 lb boneless leg of lamb (Trimmed of excess fat and cut into 1-inch / 2-cm cubes)
• 1 cup plain unsweetened full-fat yogurt
• 6 garlic cloves (Peeled and finely grated)
• 1 2-inch piece fresh ginger (Peeled and grated)
• 3 tsp Diamond Crystal kosher salt (Divided; if using table salt, use half as much by volume)
• 0.25 cup ghee or neutral oil (Plus 2 tsp / 10 ml; divided. Neutral oil may include grapeseed oil)
• 2 medium yellow or white onions (About 26 oz total; sliced thinly)
• 5 green cardamom pods (Lightly cracked and divided)
• 1 cinnamon stick
• 4 cloves
• 2 dried bay leaves
• 1 tsp garam masala (Store-bought or homemade)
• 1 tsp ground Kashmiri chile (May be replaced with 3/4 tsp smoked sweet paprika plus 1/2 tsp cayenne)
• 0.5 tsp ground mace
• 0.5 tsp ground turmeric
• 1 cup water or low-sodium stock (Lamb, beef, or chicken stock may be used)
• 1 bunch fresh cilantro (Leaves and tender stems, chopped)
• 1 bunch fresh mint (Leaves chopped)
• 1 fresh green chile (Such as serrano or Thai bird chile; minced)
• 2 cups basmati rice
• 0.25 cup fresh lemon or lime juice
• 0.25 cup whole milk
• 20 strands saffron threads (Divided)
• 2 tsp rosewater
• 2 tsp pandan water (Also called kewra or screwpine water; available from specialty food stores or online)

Steps

1. 1

   Place the lamb in a 1-gallon / 3.8-liter zip-top bag. In a medium bowl, mix the yogurt, grated garlic, grated ginger, and 1 1/2 teaspoons of the salt until combined. Pour the yogurt mixture over the lamb, seal the bag, and shake to coat the lamb well. Refrigerate overnight, or for about 8 hours.

2. 2

   Heat 1/4 cup / 60 ml of the ghee or oil in a heavy-bottomed Dutch oven or saucepan over medium heat.

3. 3

   Add the sliced onions, season with a pinch of salt, and cook, stirring occasionally, until deeply caramelized and dark brown but not black, about 25 to 30 minutes.

4. 4

   Reduce the heat to low. Remove half of the caramelized onions and reserve them for garnishing the biryani.

5. 5

   Add 3 cracked cardamom pods, the cinnamon stick, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric. Sauté until the spices are fragrant, 30 to 45 seconds.

6. 6

   Add the marinated lamb and all of its yogurt marinade, followed by the water or stock, cilantro, mint, and minced green chile. Stir well to combine.

7. 7

   Increase the heat to medium-high and bring the liquid to a boil. Reduce the heat to low, cover, and cook for 30 to 45 minutes, stirring occasionally, until the lamb is completely tender.

8. 8

   While the lamb cooks, pick over the rice for debris. Rinse it in a fine-mesh strainer under cold running water until the runoff is no longer cloudy, then drain well.

9. 9

   Place the rinsed rice in a bowl, cover with 4 cups / 960 ml water, and let it stand for 30 minutes. Strain the rice and discard the soaking water.

10. 10

    In a large saucepan, combine the soaked rice with 4 cups cold water, the lemon or lime juice, the remaining 1 1/2 teaspoons salt, the remaining 2 cardamom pods, and the remaining 2 teaspoons ghee or oil. Bring to a boil over medium heat.

11. 11

    Boil the rice for 2 minutes, then strain it and discard the cooking water. The rice should be partially cooked: when a grain is broken, it should show an outer translucent ring and a tiny opaque inner ring.

12. 12

    When the lamb is tender, remove the lid and increase the heat to medium. Stir often to prevent scorching and cook until the liquid thickens and reduces to about 1 1/2 cups / 360 ml, about 5 minutes. Remove from the heat.

13. 13

    Using a clean large wooden spoon or spatula, spread the partially cooked rice in an even layer over the lamb in the Dutch oven.

14. 14

    Set an oven rack in the middle position and heat the oven to 350°F / 180°C.

15. 15

    Place half of the saffron threads in a mortar and pestle and grind them to a fine powder.

16. 16

    Warm the milk in a small saucepan over low heat just until it begins to bubble, then turn off the heat. Add the ground saffron and the remaining saffron strands, and let the mixture steep for 10 minutes.

17. 17

    Sprinkle the saffron-infused milk over the rice, followed by the rosewater and pandan water. Garnish the top with the reserved caramelized onions.

18. 18

    Cover the Dutch oven with two sheets of aluminum foil, crimping the overhang to form a tight seal, then place the lid over the foil. Transfer the pot to the preheated oven and steam the rice for 20 minutes.

19. 19

    Remove the Dutch oven from the oven and let the biryani stand for 5 minutes. Uncover the pot and carefully peel off the foil seal.

20. 20

    Use a fork to loosen the rice slightly and serve immediately from the Dutch oven, or transfer the biryani to a platter before serving.

Notes

Best served immediately. Leftovers keep in an airtight container for up to one week in the refrigerator. Special equipment: Dutch oven, 3-quart saucepan, 2-quart saucepan, fine-mesh strainer, mortar and pestle, and zip-top bag. Pandan water is also called kewra or screwpine water.

Nutrition per serving

• main
• South Asian
• biryani
• lamb
• rice
• one-pot
• oven-finished
• make-ahead