Lamb Biryani Recipe

Prepare and marinate lamb

Pat the lamb pieces dry with paper towels. In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander, garam masala, 1.5 tsp salt, lemon juice and 2 tbsp vegetable oil. Add the lamb, mix thoroughly so each piece is coated, cover and refrigerate for at least 2 hours or preferably overnight.

Soak rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in 6 cups of water for 30 minutes, then drain.

Parboil rice with whole spices

In a large, wide pot bring 10 cups of water to a boil (or use enough to give the rice room). Add 1.5 tsp salt, cardamom pods, cloves, bay leaves and cinnamon stick. Add the drained rice and cook until the rice is about 70% done — grains should still have a slight bite (about 5–7 minutes depending on rice). Drain the rice in a colander and set aside, discarding the whole spices if you prefer.

Caramelize onions

In a large heavy-bottomed pot (dutch oven or deep ovenproof pan) heat 2 tbsp ghee + 1 tbsp oil over medium heat. Add the sliced onions and a pinch of salt. Fry, stirring frequently, until deep golden brown and caramelized (about 15–20 minutes). Remove half the fried onions and set aside for garnishing (this is the 'birista').

Cook marinated lamb

Increase heat to medium-high and add remaining 2 tbsp ghee and 1 tbsp oil to the pot. Add the marinated lamb (including marinade) and spread into an even layer. Sear for 5–7 minutes, stirring occasionally to brown the meat. Reduce heat to medium-low, add chopped tomatoes and slit green chilies, cover and simmer for 25–30 minutes until lamb is tender and most of the moisture has reduced but the mixture remains saucy. If the pan gets too dry, add up to 1/4 cup warm water or stock.

Layer the biryani

Spread half of the parboiled rice evenly over the cooked lamb. Sprinkle half the chopped mint and cilantro, half the fried onions reserved (birista), half the roasted cashews and half the raisins, and drizzle 1 tbsp of the warm milk. Repeat with the remaining rice and the remaining herbs, fried onions, cashews and raisins. Dissolve saffron threads in the remaining warm milk and drizzle over the top. If using, sprinkle rose or kewra water evenly and squeeze lemon wedges over the layers.

Seal the pot and cook on dum

Cover the pot with a tight-fitting lid. For a tighter seal, place a sheet of aluminum foil between the pot rim and lid or seal with a wet kitchen towel. Cook on very low heat for 25–30 minutes to allow flavors to marry and the rice to finish steaming (you can place a heat diffuser or griddle under the pot if your burner runs hot).

Rest and finish

Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice from the bottom with a wide spatula to mix layers slightly without breaking the grains.

Garnish and serve

Transfer to a serving dish or serve straight from the pot. Garnish with remaining fried onions, extra chopped mint and cilantro, roasted cashews and lemon wedges. Serve hot with raita or a simple salad.