Lamb Biryani with Saffron, Yogurt, and Caramelized Onions
A dish that brings together the aromatic spices and flavors of South Asia, featuring tender lamb and fragrant basmati rice, perfect for special occasions.
Recipe Details
- Prep Time: 5 mins
- Cook Time: 2 hrs 5 mins
- Total Time: 10 hrs 10 mins
- Servings: 4 to 6 servings
Full Ingredient List
- 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
- 1 cup plain, unsweetened full-fat yogurt
- 6 medium garlic cloves, finely grated
- One 2-inch piece fresh ginger, grated
- 3 teaspoons Diamond Crystal kosher salt, divided
- 1/4 cup plus 2 teaspoons ghee or neutral oil
- 2 large onions, sliced thinly
- 5 green cardamom pods, lightly cracked
- 1 cinnamon stick
- 4 cloves
- 2 dried bay leaves
- 1 teaspoon garam masala
- 1 teaspoon ground Kashmiri chile
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground turmeric
- 1 cup water or low-sodium stock
- 1 bunch fresh cilantro leaves and tender stems, chopped
- 1 bunch fresh mint leaves, chopped
- 1 fresh green chile, minced
- 2 cups basmati rice
- 1/4 cup fresh lemon or lime juice
- 1/4 cup whole milk
- 20 strands of saffron
- 2 teaspoons rosewater
- 2 teaspoons pandan (kewra) water
- Salt, a pinch for seasoning onions
Marinated Lamb
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 pounds |
Boneless leg of lamb |
Trimmed and cut into 1-inch 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 |
|
| 1 1/2 teaspoons |
Kosher salt |
|
use half as much table salt |
Instructions
-
Step 1:
Place lamb in a zip-top bag. Mix yogurt, garlic, ginger, and 1 1/2 teaspoons salt in a bowl, pour over lamb, seal bag, and coat lamb well. Marinate overnight in the refrigerator. (Tips: Marinating overnight enhances tenderness and flavor.)
Caramelized Onions and Spices
Tools and Equipment
- Dutch oven or heavy saucepan
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1/4 cup |
Ghee or neutral oil |
|
grapeseed oil |
| 2 large |
Yellow or white onions |
Sliced thinly |
|
| 5 |
Cardamom pods |
Lightly cracked |
|
| 1 |
Cinnamon stick |
|
|
| 4 |
Cloves |
|
|
| 2 |
Dried bay leaves |
|
|
| 1 teaspoon |
Garam masala |
|
Store-bought or homemade |
| 1 teaspoon |
Ground Kashmiri chile |
|
3/4 teaspoon smoked paprika + 1/2 teaspoon cayenne |
| 1/2 teaspoon |
Ground mace |
|
|
| 1/2 teaspoon |
Ground turmeric |
|
|
Instructions
-
Step 1:
Heat ghee or oil in a Dutch oven over medium heat. Add onions with a pinch of salt and cook until caramelized, about 25-30 minutes. (Tips: Stir occasionally to avoid burning.)
-
Step 2:
Remove half the onions for garnish. Add cardamom, cinnamon, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric to the pot and sauté until fragrant, 30 to 45 seconds. (Tips: Keep the heat low to avoid burning the spices.)
Lamb Biryani Assembly
Tools and Equipment
- Fine-mesh strainer
- 3-quart saucepan
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 cup |
Water or low-sodium stock |
|
|
| 1 bunch |
Fresh cilantro leaves and tender stems |
Chopped |
|
| 1 bunch |
Fresh mint leaves |
Chopped |
|
| 1 |
Fresh green chile |
Minced |
|
| 2 cups |
Basmati rice |
|
|
| 1/4 cup |
Fresh lemon or lime juice |
|
|
| 1/4 cup |
Whole milk |
|
|
| 20 strands |
Saffron |
|
|
| 2 teaspoons |
Rosewater |
|
|
| 2 teaspoons |
Pandan (kewra) water |
|
|
Instructions
-
Step 1:
Add marinated lamb, water or stock, cilantro, mint, and green chile to the pot with spices, mix, bring to boil, then simmer until lamb is tender, 30-45 minutes. (Tips: Stir occasionally to avoid sticking.)
-
Step 2:
Rinse and soak rice for 30 minutes. In a saucepan, combine rice with water, lemon juice, and 2 cardamom pods; boil for 2 minutes, then strain. (Tips: Rice is partially cooked when an outer translucent ring is visible.)
-
Step 3:
Spread rice over lamb in the Dutch oven. Prepare saffron milk by warming milk, adding saffron, and letting it steep for 10 minutes. (Tips: A mortar and pestle can be used to grind saffron for richer color.)
-
Step 4:
Pour saffron milk, rosewater, and pandan water over rice. Garnish with reserved onions, cover with foil, and bake at 350°F (180°C) for 20 minutes. Let stand for 5 minutes before serving. (Tips: Ensure the foil seal is tight to keep in steam.)
Additional Information
Notes: Lamb biryani is best served immediately. Leftovers can be stored in an airtight container for up to one week in the refrigerator.
