If you’re a fan of Indian cuisine, it might be time to set aside the classic dishes like tandoori chicken, tikka masala, dahl, raita, or naan, and embrace the rich flavors of biryani. Unlike any other, this Indian dish made from rice, spices, and either meat or vegetables, was a celebratory dish at the court of the Mughal emperors. The array of spices and condiments in biryani is vast, including saffron, turmeric, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, and more, not to mention garlic, onion, and ghee (clarified butter). However, be prepared to spend some time in the kitchen.<\/p>\n
### Ingredients<\/p>\n
For 6 servings:<\/p>\n
– Whole natural or Greek yogurt: 125g
\n– Garlic: 6 cloves
\n– Fresh ginger: 4 cm piece
\n– Salt: 1.5 tsp
\n– Ghee (clarified butter) or neutral oil: 7 cl
\n– Boneless, trimmed lamb shoulder: 950g
\n– Yellow or white onions (2 large): 700g
\n– Crushed green cardamom: 5 pods
\n– Cinnamon: 1 stick
\n– Cloves: 4 pieces
\n– Bay leaves: 2
\n– Garam masala: 1 tsp
\n– Kashmiri chili powder: 1 tsp
\n– Ground mace (or nutmeg): 0.5 tsp
\n– Turmeric powder: 0.5 tsp
\n– Low-sodium broth or water: 25 cl
\n– Coriander: 1 bunch
\n– Mint: 1 bunch
\n– Fresh green chili (serrano or Thai chili): 1
\n– Lemons for 6 cl of juice: 2
\n– Whole milk: 6 cl
\n– Saffron strands: 20
\n– Rose water: 2 tsp
\n– Pandan water (kewra or screwpine): 2 tsp
\n– Plastic zip-lock bag: 1<\/p>\n
### Preparation<\/p>\n
Total time: 13 hours 45 minutes
\n– Prep: 30 minutes
\n– Cook: 1 hour 15 minutes<\/p>\n
#### 1. The Marinade<\/p>\n
Prepare the marinade the night before. Peel and de-germ the garlic cloves, peel and roughly chop the ginger, and blend them in a mini food processor (or grate the ginger and press the garlic) with salt, yogurt, and 6 cl of ghee or neutral oil. Cut the lamb into 2 cm cubes and place in a zip-lock bag. Pour the yogurt marinade over the lamb, seal the bag, and massage before refrigerating overnight.<\/p>\n
#### 2. The Rice<\/p>\n
To save time the next day, also precook the rice the night before. Rinse the rice under cold running water until the water runs clear, then soak it for about 30 minutes in cold water. Drain and discard the soaking water.
\nIn a large pot, combine the rice with 1 liter of cold water, lemon juice, 1 teaspoon of salt, remaining two green cardamom pods, and the remaining ghee or oil. Bring to a boil over medium heat. Boil for 2 minutes, then drain and discard the water. The rice should be partially cooked.<\/p>\n
#### 3. Day of Cooking: The Lamb<\/p>\n
Peel and slice the onions. Heat 6 cl of ghee or oil in a heavy-bottomed pot over medium heat. Add the onions, salt lightly, and cook, stirring occasionally until caramelized to a deep brown color, about 25-30 minutes.
\nReduce the heat to low. Remove half of the caramelized onions and set aside for final garnish. Add 3 green cardamom pods, cinnamon, cloves, bay leaves, garam masala, Kashmiri chili, mace (or nutmeg), and turmeric and saut\u00e9 for 30 to 45 seconds until fragrant.<\/p>\n
#### 4. Cooking<\/p>\n
Add the lamb with the yogurt marinade, water or broth, coriander, mint, and green chili. Stir well, increase the heat to medium-high, and bring to a boil. Reduce heat to low, cover, and cook for 30 to 45 minutes, stirring occasionally, until the lamb is tender.
\nRemove the lid and increase heat to medium, stirring frequently to prevent burning. Cook until the liquid reduces to about 40 cl, about 5 minutes. Remove from heat.
\nSpread the partially cooked and drained rice in an even layer over the meat using a large spatula.<\/p>\n
Position an oven rack in the middle and preheat the oven to 180\u00b0C (350\u00b0F). Heat the milk in a small saucepan over low heat until it begins to bubble, then turn off the heat. Add the saffron and let steep for 10 minutes.
\nDrizzle the rice with the saffron-infused milk, then with rose water and pandan water. Top the rice with reserved caramelized onions.<\/p>\n
Cover the pot with two sheets of aluminum foil, sealing it tightly, then place the lid over the foil and bake in the oven for 20 minutes to steam the rice.<\/p>\n
#### Finishing Touches<\/p>\n
Remove the pot from the oven and let rest for 5 minutes. Carefully remove the lid and peel back the aluminum foil. Fluff the rice gently with a fork and serve immediately. You can serve directly from the pot, revealing the cooked meat under the layer of rice with a spoon. Opt for a large dish if preferred, but avoid mixing the meat and rice too much, as this would mask the color acquired during cooking. Serve with plain unsweetened yogurt and\/or carrot raita if desired.<\/p>\n
Lamb biryani is best served immediately but can be stored in an airtight container in the refrigerator for up to a week.<\/p>\n\n\n