Lamb Biryani

Takes 60 minutes | Serves 6 |

Ingredients

910 g boneless leg of lamb
240 ml plain full-fat yogurt
6 pieces garlic cloves
2 inches fresh ginger
3 tsp kosher salt
70 ml ghee or neutral oil
750 g large onions
5 pieces green cardamom pods
1 piece cinnamon stick
4 pieces cloves
2 pieces dried bay leaves
1 tsp garam masala
1 tsp ground Kashmiri chile
0.5 tsp ground mace
0.5 tsp ground turmeric
240 ml water or low-sodium stock
1 bunch fresh cilantro
1 bunch fresh mint
1 piece fresh green chile
400 g basmati rice
1920 ml cold water
60 ml fresh lemon or lime juice
60 ml whole milk
20 strands saffron strands
2 tsp rosewater
2 tsp pandan (kewra) water

Steps

Marinate the Lamb

• In a medium bowl, mix yogurt, garlic, ginger, and 1 1/2 teaspoons of salt. Place lamb cubes in a zip-top bag, pour in the yogurt mixture, and seal. Massage the bag to coat the lamb well, then refrigerate overnight.

Caramelize the Onions

• Heat 60ml ghee or oil in a Dutch oven over medium heat. Add onions, season with a pinch of salt, and cook for 25-30 minutes until dark brown and caramelized. Remove half the onions and reserve for garnish.

Cook the Lamb

• Lower the heat. Add 3 cardamom pods, cinnamon, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric to the remaining onions. Sauté until fragrant (30-45 seconds).
• Add marinated lamb, water or stock, cilantro, mint, and minced chile. Stir to combine. Bring to a boil, reduce heat to low, cover, and cook for 30-45 minutes until lamb is tender.

Prepare the Rice

• Rinse the rice under cold running water until clear. Soak rice in 960ml of cold water for 30 minutes, then strain.
• In a saucepan, combine rice, 960ml water, lemon juice, salt, and 2 cardamom pods. Boil over medium heat for 2 minutes, then strain.

Layer & Steam the Biryani

• Once the lamb is tender and liquid has reduced, remove from heat. Spread partially cooked rice over the lamb. Preheat oven to 180°C.
• Warm milk and saffron in a saucepan over low heat. Let steep for 10 minutes. Drizzle saffron milk over rice, followed by rosewater and pandan water. Garnish with reserved caramelized onions.

Steam the Biryani

• Cover Dutch oven tightly with aluminum foil, crimp edges, and place lid on top. Bake for 20 minutes. Let rest for 5 minutes before uncovering.

Serve

• Fluff rice with a fork and serve from the Dutch oven or transfer to a platter.