Recipes
Lamb Biryani
Chai Pani
Asheville
N.C.
Rate this recipe
Ingredients
11/2
Lb
Lamb, boneless, washed, cut into thumb-size pieces, excess fat removed
6
tbs, divided
Ghee
2
each, divided
Cinnamon sticks, broken
4
to 5 each, divided
Green cardamom pods
4
to 5 each, divided
Bay leaves
3
each, divided
Cloves
11/2
tsp, divided
Shahi jeera (black cumin)
2
c
Long-grain basmati rice
1/4
c, plus as needed
Mint, chopped
1/4
c, plus as needed
Cilantro, chopped
1/4
c, plus as needed
Onion, fried
10
each
Saffron strands (see note)
As needed
Cucumber raita
As needed
Lime wedges
1
Combine cut lamb and marinade. Allow it to marinade overnight if possible, or for at least 8 hours.
2
Heat 3 tablespoons ghee in a heavy-bottomed pot that has a well-fitting lid (aluminum is preferred, but steel will work too). Add 1 cinnamon stick, 2 to 3 green cardamom pods, 2 bay leaves, 2 cloves, and 1 teaspoon shahi jeera.
3
Once cumin is sputtering, add lamb and let it fry for a few minutes on medium-high heat (marinade will separate out). Cook lamb in that liquid (do not add water unless absolutely needed) on medium heat until lamb is 90 percent cooked (should take about 45 minutes). Stir frequently. There should be a little liquid left in pan, if not, add a splash. Keep lamb in pot.
4
Wash rice 3 times and soak in water for an hour.
5
Fill a large pot three-quarters full of water and add 1 cinnamon stick, 2 to 3 bay leaves, 1/2 teaspoon cumin seeds, 1 clove, and 2 to 3 cardamom pods. Bring to a rapid boil and salt water until water tastes like seawater (if you don’t, rice will taste bland).
6
Drain soaked rice completely and add rice to boiling water. Meanwhile, turn lamb back on medium heat.
7
Cook rice until it's 80 percent cooked. (Pull out a piece and eat it to test; it should still be a little firm but should not taste or feel raw.)
8
Drain rice completely, then begin to assemble biryani. Put a layer of drained rice over simmering lamb. Sprinkle some mint, cilantro, and fried onion on top. Repeat these layers until all of the rice is used.
9
On top of rice, sprinkle any remaining mint, cilantro, and onion. Sprinkle saffron water over top of rice and pour 3 tablespoons ghee along the side of the pot between rice and pot.
10
Cover pot and keep heat on medium until you see ample steam building in pot. Turn heat to low for 5 minutes and continue to build steam in pot. (The extra liquid in lamb from earlier is now bubbling up as steam and cooking rice, as well as perfuming it with flavor.)
11
Turn off heat and leave lid on for 15 minutes. Do not open pot.
12
After 15 minutes, remove lid and carefully remove biryani with a flat, metal spatula, sliding it between biryani and pot and shoveling upward. Try to maintain long, separate grains of rice.
13
Garnish with chopped mint, cilantro, and fried onions and serve with cucumber raita and lime wedges.
Notes
Note
Soak saffron in 3 tablespoons hot water for 1 hour.
- Log in or register to post comments