Pakistani Lamb Biryani
Ready In: 1 hr
Serves: 6
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 1Ã 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. 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. 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. 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. 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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