Ingredients
FOR THE LAMB MARINADE
Lamb leg: 900 g (cut into cubes)
Biryani masala: 2-3 tsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Kosher salt: 2 tsp
Kashmiri red chili powder: 1 tbsp
Ground turmeric: 1/2 tsp
Fresh mint leaves: 1/4 cup (chopped)
Lemon juice: 2 tbsp
Plain yogurt: 180 ml
FOR THE CRISPY FRIED ONIONS
Ghee: 4 tbsp
Yellow onion: 1 (thinly sliced)
FOR THE RICE
Extra-long-grain basmati rice: 2.5 cups
Black cumin seeds: 1 tsp
Bay leaves: 2
Star anise: 1
Green cardamom pods
Cloves: 8
Kosher salt: 1.5 tbsp
FOR THE GARNISH
Cilantro: 1/4 cup (chopped)
Saffron: 1/2 tsp
Milk: 2 tbsp (warm)
Chef Zubair Mohajir, founder and executive chef of several concepts including Lilac Tiger in Chicago, turns to lamb biryani as a centerpiece for Eid celebrations. “A succulent amber lamb biryani just hits the spot after a day of fasting,” he says. “All is well after a few bites of this stalwart of a dish.”
How to make Lamb Biryani
01.
Marinate the Lamb
- In a large bowl, combine the lamb with the biryani masala, ginger paste, garlic paste, salt, chili powder, turmeric, mint, lemon juice, and yogurt.
- Mix well to coat evenly.
- Cover and refrigerate overnight.
02.
Prepare the Fried Onions
- Place the ghee and sliced onion in a pan over medium heat.
- Cook, starting from cold, until the onions are deeply golden and crisp.
- Set aside.
03.
Soak the Rice
- Combine the basmati rice with the cumin seeds, bay leaves, star anise, cardamom pods, cloves, and salt in a large bowl.
- Cover with water and soak for 1 hour.
- Drain before using.
04.
Prepare the Saffron Milk
- In a small bowl, combine the saffron and warm milk.
- Set aside.
05.
Cook the Biryani
- In a deep, heavy pot, sear the marinated lamb over medium heat until browned.
- Continue cooking until the lamb is about 75 percent cooked and just tender, allowing excess moisture to reduce.
- Add the drained rice to the pot and mix gently to combine with the lamb.
- Add just enough water to cover the rice and meat.
- Pour in the saffron milk and scatter the fried onions over the top.
- Cover tightly and cook over low heat for 45 minutes.
06.
Rest and Serve
- Remove from the heat and let the biryani rest, covered, for 30 minutes.
- Gently fluff and garnish with chopped cilantro before serving.
