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)

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 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)

Lamb Biryani With Saffron, Yogurt, And Caramelized Onions Recipe

Ingredients

Steps

Nutrition Facts

Comments

Lamb Biryani With Saffron, Yogurt, And Caramelized Onions Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts