Lamb Biryani Recipe

Prepare the marinade

In a large bowl combine 1 cup yogurt, ginger paste, garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, slit green chilies and salt. Mix into a smooth marinade.

Add the lamb pieces to the marinade and rub thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour (preferably 3–6 hours or overnight) to tenderize and infuse flavor.

Cook the lamb

Heat 2 tbs vegetable oil in a heavy-bottomed pot over medium-high. Add the chopped onion (for gravy) and sauté until translucent (4–5 minutes). Add chopped tomatoes and cook until they break down and oil separates (6–8 minutes). Add marinated lamb and sear on high for 5–7 minutes, stirring occasionally, until the meat is browned.

Reduce heat to medium, cover and simmer the lamb in its masala for 25–40 minutes until mostly tender (time varies with cut). If using a pressure cooker, cook 12–15 minutes on medium after the first whistle, then release pressure. The cooked lamb should have a thick saucy masala; if too much liquid remains, simmer uncovered to reduce. Adjust salt if needed. Keep the lamb hot until assembly.

Rinse and soak

Rinse the basmati rice under cold running water until the water runs clear to remove surface starch. Soak the rice in cold water for 30 minutes, then drain thoroughly.

Parboil the rice

Bring 5 cups water to a vigorous boil in a large pot. Add bay leaves, cinnamon sticks, green cardamom, cloves, black peppercorns and star anise and 1 portion of salt (to taste). Add the drained rice and cook uncovered on high heat until the grains are about 70% cooked (rice should still have a slight white core) — about 6–8 minutes depending on the rice and stove. Drain the rice in a colander and set aside; discard the whole spices or leave a couple for aroma.

Prepare saffron milk

Meanwhile, steep the pinch of saffron in 1/4 cup warm milk for 5–10 minutes to release color and aroma. Set aside.

Make birista (fried onions)

Heat 3 tbs ghee in a wide skillet over medium-high. Add the thinly sliced onions and stir frequently. Fry until deep golden-brown and crisp (10–15 minutes). Remove with a slotted spoon onto paper towels to drain. Keep a portion for layering and reserve some to garnish at the end.

Fry nuts and raisins

In the same skillet, add 2 tbs ghee and reduce to medium heat. Add cashews and fry until lightly golden (1–2 minutes), then add raisins and fry until they puff and turn plump (30–60 seconds). Remove and set aside separately. These will be sprinkled between layers and on top.

Layer the biryani

Use a heavy-bottomed wide pot (dutch oven or 'handi'). Spread a thin layer (about 1 tbs) of ghee on the base. Add one-third of the par-cooked rice in an even layer. Top with half of the cooked lamb masala, sprinkle a third of the chopped cilantro and mint, a handful of fried onions (birista), some fried cashews and raisins, and a pinch of garam masala if desired.

Repeat with another one-third of rice, the remaining lamb, more herbs, fried onions, nuts and raisins. Finish with the remaining rice as the top layer. Drizzle the saffron-infused milk evenly over the top rice, scatter remaining fried onions, nuts/raisins, and dot the top with the remaining ghee (or 1 tbs additional ghee). Optionally sprinkle 1 tsp kewra or rose water for extra aroma.

Seal and cook (dum)

Cover the pot with a tight-fitting lid. For a better seal, place a layer of foil or damp kitchen towel between pot rim and lid or seal with dough. Place the sealed pot on a low-heat tawa/griddle (tawa helps distribute heat) and cook on the lowest flame for 25–30 minutes to allow flavors to meld and rice to finish steaming (dum). After 25–30 minutes, turn off the heat and let rest, sealed, for 10 minutes.

Open carefully, gently fluff the layer with a fork from the edges to avoid breaking grains, and mix lightly to distribute lamb and rice in portions when serving.

Prepare raita

While the biryani is finishing, make the raita: whisk 2 cups plain yogurt until smooth. Peel and grate the cucumber, squeeze out excess water and fold into the yogurt. Add roasted cumin powder, salt (to taste), chopped cilantro and a small pinch of sugar if desired. Chill until serving.