Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe

Name: Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe
Yield: 4 servings
Ingredients: Boneless Leg of Lamb; Full Fat Plain Yogurt; Garlic Clove; 2in Knob Fresh Ginger Root; Kosher Salt; Salt; Grapeseed Oil; Yellow Onion; White Onion; Green Cardamom Pod; Cinnamon Stick; Whole Clove; Dried Bay Leaf; Garam Masala; Smoked Sweet Paprika; Cayenne Pepper; Kashmiri Chili Powder; Ground Mace; Ground Turmeric; Low Sodium Lamb Stock; Low Sodium Beef Stock; Low Sodium Chicken Stock; Basmati Rice; Fresh Lime Juice; Fresh Lemon Juice; Cilantro Bunch; Mint Bunch; Serrano Chile; Thai Bird Chile; Whole Milk

Serious Eats

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)