Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe

Serves: 4 Save

Ingredients (25)

  • 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes
  • 1 cup plain, unsweetened full-fat yogurt
  • 6 medium garlic cloves, peeled and finely grated
  • One 2–inch piece fresh ginger, peeled and grated
  • 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
  • 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided
  • 2 large yellow or white onions (26 ounces; 750g total), sliced thinly
  • 5 green cardamom pods, lightly cracked, divided
  • 1 cinnamon stick
  • 4 cloves
  • 2 dried bay leaves
  • 1 teaspoon garam masala, store-bought or homemade
  • 1 teaspoon ground Kashmiri chile (see note)
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground turmeric
  • 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)
  • 2 cups (400g) basmati rice
  • 1/4 cup (60ml) fresh lemon or lime juice
  • 1 bunch fresh cilantro leaves and tender stems, chopped
  • 1 bunch fresh mint leaves, chopped
  • 1 fresh green chile, such as a serrano or Thai bird, minced
  • 1/4 cup (60ml) whole milk
  • 20 strands of saffron, divided
  • 2 teaspoons rosewater
  • 2 teaspoons pandan (kewra/screwpine) water (see note)

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Directions

Learn how to make this recipe at Serious Eats