Lamb Biryani

1. Marinate the Lamb

Begin by creating a flavorful base for the biryani. In a food processor, blitz together green finger chiles, garlic, and ginger until finely chopped. Add quartered yellow onions and Roma tomatoes, processing until you have a smooth mixture. In a large bowl, stir this spicy paste into full-fat yogurt, freshly plucked mint and cilantro leaves, ground coriander, cumin, Kashmiri chile powder, turmeric, and kosher salt. Coat the lamb chops thoroughly with this marinade. Let the meat soak up these flavors overnight in the fridge, setting the stage for a rich, aromatic dish.

2. Prepare Crispy Fried Onions

For a delightful crunch and sweetness, heat a cup of neutral oil in a Dutch oven or heavy pot. Once hot, sauté thinly sliced yellow onions with a pinch of salt until they turn a golden brown. Carefully remove the onions with a slotted spoon and let them drain on a paper towel. These crispy onions will add texture and a burst of flavor to the biryani.

3. Cook the Marinated Lamb

The secret to tender lamb lies in the slow cooking. In the same pot, temper Indian cinnamon sticks, whole black peppercorns, cloves, and green cardamom pods in the remaining oil. Introduce the marinated lamb to this fragrant oil and simmer gently. The meat will gradually become tender, and the sauce will thicken to just the right consistency. This process infuses the lamb with the depth of spices and cooks it to melt-in-your-mouth perfection.

4. Parboil the Basmati Rice

Meanwhile, boil basmati rice in salted water for just 3 minutes. You're aiming for a half-cooked texture, as the rice will continue to cook later. Drain and set aside to cool – this ensures the grains remain distinct and don't turn mushy during the final cooking.

5. Infuse Milk with Saffron

Warm whole milk in a small saucepan and add the saffron threads. The heat will coax out the saffron's color and its earthy, grassy notes, which will permeate the rice with its signature hue and aroma.

6. Assemble the Biryani Layers

In a large, heavy, lidded pot, begin layering the components. Start with the tender lamb and its thick sauce, follow with a sprinkle of the mixed fresh cilantro and mint leaves, and then a layer of the parboiled rice. Drizzle the saffron-infused milk over the rice and scatter the crispy fried onions on top. Dot the surface with slices of unsalted butter, which will melt through the layers, adding richness and helping the flavors to marry.

7. Bake the Biryani

Cover the pot first with foil and then with the lid to seal in all the aromas and flavors. Bake in the oven for 1 hour. This gentle, even heat allows all the components to finish cooking and the flavors to intermingle, creating a cohesive and fragrant dish.

8. Rest and Serve the Biryani

Once out of the oven, allow the biryani to rest. This brief pause lets the steam redistribute, ensuring every bite is moist and flavorful. Serve the biryani hot, unveiling the layers of spiced lamb, aromatic rice, and herbs to your guests, and enjoy the symphony of flavors you've created.