Lamb Biryani

Fragrant layers of saffron-infused basmati rice and tender slow-cooked lamb, sealed and steamed to perfection. This celebratory Hyderabadi dish is the crown jewel of Indian cuisine.

Ingredients

• 2 lb bone-in lamb shoulder, cut into large chunks
• 1 cup plain yogurt
• 1.5 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp ground turmeric
• 1.5 tsp salt
• 2 tbsp lemon juice
• 3 cups basmati rice, soaked 30 minutes
• 8 cups water, for parboiling rice
• 4 green cardamom pods
• 4 whole cloves
• 1 cinnamon stick (3-inch)
• 2 bay leaves
• 1 tsp salt
• 2 large yellow onions, thinly sliced
• ¼ cup vegetable oil
• ¼ tsp saffron threads, soaked in 3 tbsp warm milk
• 2 tbsp ghee
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro, chopped
• 1 cup all-purpose flour mixed with water, for sealing (optional)

Method

1. Marinate the lamb with yogurt, ginger-garlic paste, chili powder, turmeric, salt, and lemon juice. Refrigerate for at least 2 hours, preferably overnight.
2. Fry the sliced onions in oil over medium-high heat until deep golden brown and crispy, about 12-15 minutes. Remove and drain on paper towels. Reserve the oil.
3. In the same pot with reserved onion oil, add marinated lamb. Cook on medium-high heat, stirring for 5 minutes. Add half the fried onions, cover, and cook on low heat for 30 minutes until lamb is almost tender.
4. Meanwhile, bring 8 cups of water to a boil with cardamom, cloves, cinnamon, bay leaves, and salt. Add soaked and drained rice. Parboil for exactly 5 minutes until rice is 70% cooked. Drain immediately.
5. Layer the parboiled rice evenly over the cooked lamb. Scatter remaining fried onions, mint, and cilantro on top. Drizzle saffron milk and dot with ghee.
6. Seal the pot tightly with aluminum foil, then place the lid on top. Cook on the lowest heat possible for 25 minutes to let the steam finish cooking the rice.
7. Remove from heat and let rest, still sealed, for 5 minutes. Then gently open and use a large spoon to serve from the bottom up, mixing the layers.

Chef's note: The key to great biryani is not overcooking the rice during parboiling. Each grain should be separate after steaming. For extra richness, add a splash of kewra water or rose water before sealing.

Nutrition per serving

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