Pakistani Lamb Biryani

26 ingredients
4 steps

Ingredients

  • 1 cup canola oil
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons garam masala
  • 1 teaspoon crushed red chili pepper flakes
  • 1/2 teaspoon turmeric
  • 18 black peppercorns
  • 9 green cardamom pods
  • 3 pods black cardamom pods
  • 4 inches cinnamon sticks
  • 6 garlic cloves, minced
  • 6 tomatoes, cored and minced
  • 5 serrano chilies, stemmed and minced
  • 1 1/2 inches piece ginger, peeled and minced
  • 2 lbs trimmed lamb shoulder, cut into 2/3-inch pieces
  • kosher salt, to taste
  • 1/2 cup plain yogurt
  • 3/4 cup roughly chopped mint leaf
  • 1/4 cup roughly chopped cilantro
  • 40 saffron strands, crushed (heaping 1A 2 tsp.)
  • 2 1/2 cups white basmati rice, soaked in cold
  • water, for 30 minutes drained
  • 1/2 teaspoon cumin seed
  • 4 whole cloves
  • 2 dried bay leaves
  • rose water (optional) or kewra essence (optional)
  • red food coloring (optional) or orange food coloring (optional)

Directions

  1. 1
    1. Heat 1/4 cup oil in a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20-25 minutes. Transfer to a bowl; set aside.
  2. 2
    2. Heat remaining oil in a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2-3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, 1/2 cup mint, and 2 tablespoons cilantro; cook, uncovered, for 15 minutes more. Set aside.
  3. 3
    3. Put saffron into a bowl and cover with 1/2 cup hot water; set aside. Bring 4 cups of water to a boil in a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along with the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until al dente, 5-10 minutes; drain rice and set aside.
  4. 4
    4. Transfer half the lamb curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water and food coloring (if using); mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.

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