Lamb Biryani With Saffron, Yogurt, And Caramelized Onions Recipe

Name: Lamb Biryani With Saffron, Yogurt, And Caramelized Onions Recipe
Prep time: 5 min
Cook time: 125 min
Total time: 130 min
Yield: 6 servings
Ingredients: 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) 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; 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume; 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided; 2 large yellow or white onions (26 ounces; 750g total), sliced thinly; 5 green cardamom pods, lightly cracked, divided; 1 cinnamon stick; 4 cloves; 2 dried bay leaves; 1 teaspoon garam masala, store-bought or homemade; 1 teaspoon ground Kashmiri chili (see note); 1/2 teaspoon ground mace; 1/2 teaspoon ground turmeric; 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken); 2 cups (400g) basmati rice; 1/4 cup (60ml) fresh lemon or lime juice; 1 bunch fresh cilantro leaves and tender stems, chopped; 1 bunch fresh mint leaves, chopped; 1 fresh green chile, such as a serrano or Thai bird, minced; 1/4 cup (60ml) whole milk; 20 strands of saffron, divided; 2 teaspoons rosewater; 2 teaspoons pandan (kewra/screwpine) water (see note)

Prep 5m

Cook 2h 5m

Total 2h 10m

This aromatic and flavorful Lamb Biryani with Saffron, Yogurt, and Caramelized Onions recipe features tender cubes of lamb marinated in yogurt, saffron-infused rice, and a blend of warm spices. Perfectly balanced with fresh herbs and creamy textures, this dish is a delightful culinary adventure that you don't want to miss.

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Ingredients

(Servings: 6 servings)

2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) 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

3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume

1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided

2 large yellow or white onions (26 ounces; 750g total), sliced thinly

5 green cardamom pods, lightly cracked, divided

1 teaspoon garam masala, store-bought or homemade

1 teaspoon ground Kashmiri chili (see note)

1/2 teaspoon ground mace

1/2 teaspoon ground turmeric

1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)

2 cups (400g) basmati rice

1/4 cup (60ml) fresh lemon or lime juice

1 bunch fresh cilantro leaves and tender stems, chopped

1 bunch fresh mint leaves, chopped

1 fresh green chile, such as a serrano or Thai bird, minced

1/4 cup (60ml) whole milk

20 strands of saffron, divided

2 teaspoons rosewater

2 teaspoons pandan (kewra/screwpine) water (see note)

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories

780kcal

39%
Fat

38g

58%
Saturated Fat

17g

85%
Carbohydrates

75g

25%
Fiber

7g

28%
Sugar

15g

30%
Protein

35g

70%
Cholesterol

140mg

46%
Sodium

1,000mg

41%

Percent Daily Values are based on a 2,000 calorie diet.

Lamb Biryani With Saffron, Yogurt, And Caramelized Onions Recipe

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