Ingredients
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For the Lamb Curry
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2 lb boneless lamb shoulder, cut into 1 1/2 inch cubes
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1 cup full fat plain yogurt (Greek yogurt not recommended)
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3 tablespoons grated ginger
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8 garlic cloves, grated
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¼ cup finely chopped fresh mint leaves
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¼ cup finely chopped cilantro
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1 ½ tbsp biryani masala (or garam masala)
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1 tsp Kashmiri chili powder (or 1/2 tsp chili powder of choice)
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1 tablespoon paprika
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1 tablespoon turmeric
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1 ½ tablespoons kosher salt, plus more to taste
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1 tablespoon black pepper
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1 Juice of lemon
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¼ cup olive oil
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¾ cup ghee (or fat of choice)
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4 large onions
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1 cinnamon stick
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8 cardamom pods
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3 bay leaves
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6 whole clove
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4 roma tomatoes
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½ cup water
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For the Building the Biryani
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2 ½ cups basmati rice
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6 cups water
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4 tablespoon kosher salt
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¼ cup finely chopped fresh mint leaves
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¼ cup finely chopped cilantro
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1 teaspoon saffron threads, crushed with 1/4 teaspoon kosher salt and brewed in 1/2 cup whole milk
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1 Optional: piece of charcoal, lit, and set into 3 tablespoons of oil
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For the Raita
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1 cup plain whole milk yogurt (or use dairy free yogurt)
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½ c seedless English cucumber, very finely chopped
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½ Juice of lemon
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2 tablespoons finely chopped cilantro
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2 tablespoons finely chopped fresh mint leaves
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½ teaspoon ground cumin
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¼ teaspoon ground coriander
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Kosher salt to taste
Directions
1
Marinate the lamb: In a large bowl, combine the lamb shoulder, yogurt, grated ginger, grated garlic, mint, cilantro, biryani masala, Kashmiri chili powder, paprika, turmeric, 1 1/2 tablespoons kosher salt, black pepper, lemon juice, and a 1/4 cup olive oil. Mix to incorporate. Cover and marinate for at least 30 minutes. If marinating for more than an hour, set in the fridge.
2
Prepare the rice: Wash and drain the basmati rice until the water runs clear. In a large pot, add 6 cups water and 4 tablespoons kosher salt. Bring to a boil over high heat. Add the rice and boil for 6 minutes. Drain the rice and set aside.
3
Prepare the lamb curry: In a large pot, heat the remaining 3/4 cups of olive oil over medium high heat. Add the onions, cinnamon stick, cardamom pods, bay leaves, and whole cloves. Fry, stirring often, until the onions are a deep golden brown. Add the lamb and fry until it begins to take on some color, about 7 minutes. Add the tomatoes and cook until softened, about 5 minutes. Add water, bring to a boil over high, cover, and simmer until the lamb becomes pull-apart tender, about 90 minutes.
4
Once the lamb is pull-apart tender, remove the lid. The curry should be thick enough to stick to the meat like a glaze–past the point of being thick enough to cover the back of the spoon. If it is not thick enough, reduce over medium high heat, stirring occasionally to prevent the bottom of the pot from burning, until thick enough.
5
Preheat the oven to 375ºF
6
Build the biryani: Lay half of the rice over the lamb curry, add a layer of chopped mint and cilantro, then add the rest of the rice. Drizzle the saffron-milk mixture over the top.
7
To impart smoky flavor, optionally place a piece of charcoal over the fire of your stove until gray and lit though. Shake off the ash. Lay a small, heat-proof bowl with 3 tablespoons of neutral oil on top of the rice and lay the charcoal into the oil.
8
Cover the pot tightly with aluminum foil and then the lid. Transfer into the oven and bake for 30 minutes.
9
Remove the biryani and let sit for 10 minutes. Remove the lid, gently fold the lamb curry into the rice to combine and serve immediately with raita on the side.
