Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Recipe
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)
- 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
- 2 cups (400g) basmati rice
- 1/4 cup (60ml) fresh lemon or lime juice
- 1/4 cup (60ml) whole milk
- 20 strands of saffron, divided
- 2 teaspoons rosewater
- 2 teaspoons pandan (kewra/screwpine) water (see note)
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1.5 oz. Don Julio Blanco Tequila
- .75 oz. Honey Syrup
- .75 oz. Fresh Lime Juice
- .5tsp of Ground Turmeric
- .5tsp of Sea Salt
- Ice