Aromatic Lamb Biryani with Saffron and Caramelized Onions by Serious Eats

Ingredients

• 2 pounds (910g) Boneless leg of lamb, trimmed and cut into 1-inch 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
• 1/4 cup (60ml) + 2 teaspoons (10ml) Ghee or neutral oil, 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
• 1 teaspoon Ground Kashmiri chile
• 1/2 teaspoon Ground mace
• 1/2 teaspoon Ground turmeric
• 1 cup (240ml) Water or low-sodium stock
• 1 bunch Fresh cilantro leaves and tender stems, chopped
• 1 bunch Fresh mint leaves, chopped
• 1 Fresh green chile, minced
• 2 cups (400g) Basmati rice
• 1/4 cup (60ml) Fresh lemon or lime juice
• 1/4 cup (60ml) Whole milk
• 20 strands Saffron, divided
• 2 teaspoons Rosewater
• 2 teaspoons Pandan (kewra/screwpine) water

Instructions

1. Marinate the lamb: In a zip-top bag, combine lamb, yogurt mixture (yogurt, garlic, ginger, 1.5 tsp salt). Seal and marinate in the refrigerator overnight (at least 8 hours) to tenderize the meat.
2. Caramelize onions: Heat 1/4 cup ghee in a Dutch oven over medium heat. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply browned and caramelized, about 25-30 minutes. Stir frequently to prevent burning.
3. Sauté aromatics and cook lamb: Reduce heat to low. Reserve half the caramelized onions for garnish. Add remaining cardamom pods, cinnamon stick, cloves, bay leaves, garam masala, Kashmiri chile, mace, and turmeric to the pot. Sauté for 30-45 seconds until fragrant.
4. Combine and braise: Add the marinated lamb (including the marinade), water or stock, cilantro, mint, and minced green chile. Stir well, increase heat to medium-high, and bring to a boil. Cover, reduce heat to low, and simmer for 30-45 minutes, stirring occasionally, until lamb is tender.
5. Prepare the rice: While lamb cooks, rinse basmati rice thoroughly under cold water until the runoff is clear. Soak the rinsed rice in 4 cups of water for 30 minutes, then drain well. In a saucepan, combine the drained rice with 4 cups of cold water, lemon/lime juice, and 2 teaspoons of salt.
6. Cook the rice: Bring the rice mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 10 minutes until the rice is about three-quarters cooked and most of the water has been absorbed. Remove from heat and let stand, covered, for 10 minutes.
7. Infuse saffron and aromatics: Gently warm the milk in a small saucepan. Add 10 saffron strands to the warm milk and let steep for at least 10 minutes to release color and flavor. In a small bowl, combine the remaining 10 saffron strands with the rosewater and pandan water.
8. Layer the biryani: Remove the lid from the cooked lamb. Taste and adjust seasoning, adding remaining 1.5 tsp salt if needed. Stir in the infused saffron-milk mixture and any remaining reserved marinade liquid from the lamb. Spread the par-cooked rice evenly over the lamb mixture.
9. Steam the biryani (Dum Pukht): Drizzle the remaining 2 teaspoons of ghee over the rice. Scatter the reserved caramelized onions over the rice. Tightly cover the pot, ideally with a double layer of aluminum foil secured with the lid, or use a tight-fitting lid with a damp cloth around the rim.
10. Finish cooking: Cook over very low heat (or in a preheated oven at 300°F/150°C) for 20-25 minutes, allowing the biryani to steam and the flavors to meld. The seal will trap the steam, cooking the rice perfectly and infusing it with the aromatic lamb base.
11. Rest and serve: Carefully remove the pot from the heat and let it rest, still sealed, for at least 10-15 minutes. This allows the steam to evenly distribute and the rice to finish cooking. Uncover the biryani, fluff the rice gently with a fork to reveal the layers, and serve hot.