| Lamb Biryani with Saffron, Yogurt, and Caramelized Onions |
A dish that brings together the aromatic spices and flavors of So... |
South Asian, Lamb, Basmati Rice, Saffron, Stews |
{"title":"Lamb Biryani with Saffron, Yogurt, and Caramelized Onions","description":"A dish that brings together the aromatic spices and flavors of South Asia, featuring tender lamb and fragrant basmati rice, perfect for special occasions.","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"],"components":[{"name":"Marinated Lamb","ingredients":[{"name":"Boneless leg of lamb","quantity":"2 pounds","preparation_notes":"Trimmed and cut into 1-inch cubes"},{"name":"Plain, unsweetened full-fat yogurt","quantity":"1 cup"},{"name":"Garlic cloves","quantity":"6 medium","preparation_notes":"Peeled and finely grated"},{"name":"Fresh ginger","quantity":"One 2-inch piece","preparation_notes":"Peeled and grated"},{"name":"Kosher salt","quantity":"1 1\/2 teaspoons","substitutions":["use half as much table salt"]}],"tools_and_equipment":["1 gallon zip-top bag"],"instructions":[{"step_number":1,"description":"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."}]},{"name":"Caramelized Onions and Spices","ingredients":[{"name":"Ghee or neutral oil","quantity":"1\/4 cup","substitutions":["grapeseed oil"]},{"name":"Yellow or white onions","quantity":"2 large","preparation_notes":"Sliced thinly"},{"name":"Cardamom pods","quantity":"5","preparation_notes":"Lightly cracked"},{"name":"Cinnamon stick","quantity":"1"},{"name":"Cloves","quantity":"4"},{"name":"Dried bay leaves","quantity":"2"},{"name":"Garam masala","quantity":"1 teaspoon","substitutions":["Store-bought or homemade"]},{"name":"Ground Kashmiri chile","quantity":"1 teaspoon","substitutions":["3\/4 teaspoon smoked paprika + 1\/2 teaspoon cayenne"]},{"name":"Ground mace","quantity":"1\/2 teaspoon"},{"name":"Ground turmeric","quantity":"1\/2 teaspoon"}],"tools_and_equipment":["Dutch oven or heavy saucepan"],"instructions":[{"step_number":1,"description":"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_number":2,"description":"Remove half the onions for garnish. Add cardamom, cinnamon, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric to the pot and saut\u00e9 until fragrant, 30 to 45 seconds.","tips":"Keep the heat low to avoid burning the spices."}]},{"name":"Lamb Biryani Assembly","ingredients":[{"name":"Water or low-sodium stock","quantity":"1 cup"},{"name":"Fresh cilantro leaves and tender stems","quantity":"1 bunch","preparation_notes":"Chopped"},{"name":"Fresh mint leaves","quantity":"1 bunch","preparation_notes":"Chopped"},{"name":"Fresh green chile","quantity":"1","preparation_notes":"Minced"},{"name":"Basmati rice","quantity":"2 cups"},{"name":"Fresh lemon or lime juice","quantity":"1\/4 cup"},{"name":"Whole milk","quantity":"1\/4 cup"},{"name":"Saffron","quantity":"20 strands"},{"name":"Rosewater","quantity":"2 teaspoons"},{"name":"Pandan (kewra) water","quantity":"2 teaspoons"}],"tools_and_equipment":["Fine-mesh strainer","3-quart saucepan"],"instructions":[{"step_number":1,"description":"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_number":2,"description":"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_number":3,"description":"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_number":4,"description":"Pour saffron milk, rosewater, and pandan water over rice. Garnish with reserved onions, cover with foil, and bake at 350\u00b0F (180\u00b0C) for 20 minutes. Let stand for 5 minutes before serving.","tips":"Ensure the foil seal is tight to keep in steam."}]}],"prep_time":"5 mins","cook_time":"2 hrs 5 mins","total_time":"10 hrs 10 mins","servings":"4 to 6 servings","tags":["South Asian","Lamb","Basmati Rice","Saffron","Stews"],"notes":"Lamb biryani is best served immediately. Leftovers can be stored in an airtight container for up to one week in the refrigerator."} |
