Lamb Biryani with Saffron, Yogurt, and Caramelized Onions

Name: Lamb Biryani with Saffron, Yogurt, and Caramelized Onions
Yield: 4 to 6
Ingredients: 2 pounds ( 910 g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2 cm) cubes; 1 cup plain, unsweetened full-fat yogurt; 6 medium garlic cloves, peeled and finely grated; 1 (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 ( 10 ml) ghee or neutral oil, such as grapeseed, divided; 2 large yellow or white onions ( 26 ounces; 750 g 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 chile (see note); 1/2 teaspoon ground mace; 1/2 teaspoon ground turmeric; 1 cup ( 240 ml) water or low-sodium stock ( lamb, beef, or chicken); 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; 2 cups ( 400 g) basmati rice; 1/4 cup ( 60 ml) fresh lemon or lime juice; 1/4 cup ( 60 ml) 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 Image

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Ingredients

(Servings: 4 to 6)

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

1 cup plain, unsweetened full-fat yogurt

6 medium garlic cloves, peeled and finely grated

1 (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 ( 10 ml) ghee or neutral oil, such as grapeseed, divided

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

5 green cardamom pods, lightly cracked, divided

1 teaspoon garam masala, store-bought or homemade

1 teaspoon ground Kashmiri chile (see note)

1/2 teaspoon ground mace

1/2 teaspoon ground turmeric

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

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

2 cups ( 400 g) basmati rice

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

1/4 cup ( 60 ml) whole milk

20 strands of saffron, divided

2 teaspoons rosewater

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

Nutrition Facts

Calories

1,095kcal

54%
Fat

53g

81%
Saturated Fat

23g

114%
Carbohydrates

104g

34%
Fiber

7g

28%
Sugar

19g

38%
Protein

50g

100%
Cholesterol

183mg

61%
Sodium

1,688mg

70%

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

Lamb Biryani with Saffron, Yogurt, and Caramelized Onions

Ingredients

Steps

Nutrition Facts

Comments

Lamb Biryani with Saffron, Yogurt, and Caramelized Onions

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