Lamb Biryani

17 ingredients
8 steps

Ingredients

  • 3 1/4 lbs boneless lamb shoulder, cut into 3/4-inch cubes
  • 1 piece ( 2 inches) ginger, peeled and finely grated
  • 3 cloves garlic, crushed
  • 2 None fresh red bird's-eye chili peppers, finely chopped
  • 1 cup Greek yogurt
  • 2 tbsp coarsely chopped fresh cilantro, plus additional leaves, for garnish
  • 1 tbsp garam masala
  • 1/4 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 5 tbsp ghee or butter
  • 1 cup sliced almonds
  • 1/3 cup golden raisins
  • 3 None onions, thickly sliced
  • 2 1/2 cups basmati rice, rinsed
  • None None Large pinch saffron threads
  • 2 tbsp milk, warmed

Directions

  1. 1
    Combine lamb, ginger, garlic, chili peppers, yogurt, cilantro, spices and salt in a large bowl. Cover; refrigerate overnight.
  2. 2
    Heat half the ghee in a Dutch oven on medium heat. Cook almonds and raisins until lightly browned. Remove from pan with a slotted spoon.
  3. 3
    Heat remaining ghee in same pan on medium heat. Cook onions, covered, for 5 mins, or until soft. Remove cover; cook for 5 mins, or until lightly browned. Remove half the onions from pan.
  4. 4
    Add lamb mixture to pan; cook, stirring, until lamb is lightly browned. Add 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, for 1 hour. Remove cover; simmer for 30 mins, or until lamb is tender. Season to taste.
  5. 5
    Meanwhile, cook rice in a saucepan of boiling, salted water for 5 mins, or until partially cooked; drain.
  6. 6
    Combine saffron and milk in a small bowl; let stand for 15 mins.
  7. 7
    Preheat the oven to 350°F. Spread half the lamb mixture in an oiled 3 1/2-quart baking dish. Top with half the rice, then remaining lamb, then remaining rice. Drizzle saffron milk mixture over rice; cover tightly with oiled foil and lid. Bake for 40 mins, or until rice is tender.
  8. 8
    Serve biryani topped with reheated reserved onion, almond mixture and additional cilantro leaves.

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