Recipe Index

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• (1 lb) lamb, cut into 2 in pieces
• 1/2 cup full-fat yogurt
• 3 onions, thinly sliced
• 2 tsp ginger-garlic paste
• 4 cloves garlic, for the rice water (optional, see method)
• 12 cashew nuts
• 1/2 tbsp poppy seeds (khus khus)
• 1 1/2 tbsp cumin seeds, divided
• 1 tsp red chilli powder
• 1 tbsp biryani masala
• 1 tsp salt, plus more for the rice water
• 2 tbsp ghee, plus 1 tbsp for frying the onions
• 1/2 bay leaf
• 1 small piece cinnamon stick
• 3 cloves
• 2 green cardamom pods
• 1/2 tsp saffron threads, dissolved in 1/2 cup warm milk
• 1/2 cup mint leaves, roughly chopped
• 1/2 cup cilantro leaves, roughly chopped

Method

1. Grind the cashews and poppy seeds with a little water to a smooth paste. Mix the lamb with the yogurt, ginger-garlic paste, cashew paste, chilli powder, biryani masala, and 1 tsp salt. Cover and marinate for at least 1 hour, or overnight in the refrigerator.
2. Heat 1 tbsp ghee in a large heavy pot over medium heat and fry the sliced onions, stirring often, for 12 to 15 minutes until deep golden brown. Lift out half and set aside for layering.
3. Add the marinated lamb to the onions left in the pot. Cook over medium-high heat for 8 to 10 minutes, then cover, reduce the heat, and simmer for 30 to 35 minutes until the lamb is tender and the sauce is thick. Keep warm.
4. Bring a large pot of well-salted water to a boil with the bay leaf, cinnamon, cloves, cardamom, 1 tbsp cumin seeds, and the whole garlic cloves. Add the drained rice and boil for 5 to 6 minutes until about 70 percent cooked; the grains should still have a firm core. Drain at once.
5. Layer the rice over the lamb in its pot. Scatter with the reserved fried onions, mint, and cilantro, drizzle with the saffron milk and the melted remaining ghee, and sprinkle over the remaining cumin seeds.
6. Cover the pot with a tight lid (seal the rim with a clean tea towel under the lid if it is loose). Cook over high heat for 3 minutes, then on the lowest heat for 20 to 25 minutes.
7. Rest off the heat, still covered, for 10 minutes. Open, gently fluff the top layers of rice, and serve the biryani hot, making sure each portion includes both rice and lamb.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data