Fragrant Lamb Biryani with Saffron and Herbs

1. Marinate the lamb

Place the lamb in a zip-top bag. In a medium bowl, mix together the yogurt, garlic, ginger, and 1.5 teaspoons of salt. Pour this mixture over the lamb, seal the bag, and shake it well until the lamb is evenly coated. Let it marinate overnight in the refrigerator to allow the flavors to deeply penetrate the meat.

2. Caramelize the onions

Heat 0.25 cup of ghee or oil in a Dutch oven or a heavy-bottomed saucepan over medium heat. Add the sliced onions and a pinch of salt. Cook them, stirring occasionally, for about 25-30 minutes until they turn a deep brown color. This slow caramelization process develops a rich, sweet flavor that is essential for the biryani.

3. Add spices to the onions

Once the onions are caramelized, reduce the heat and remove half of them from the pot, setting them aside for garnish later. Into the pot with the remaining onions, add three of the cracked cardamom pods, the cinnamon stick, cloves, bay leaves, garam masala, Kashmiri chili, mace, and turmeric. Stir these spices for 30-45 seconds until fragrant.

4. Cook the lamb

Add the marinated lamb along with all its marinade into the pot. Pour in the water or stock, then stir in the chopped cilantro, mint, and minced green chile. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-45 minutes until the lamb is tender.

5. Prepare the rice

Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. Drain the rice and set it aside. In a large saucepan, bring a generous amount of water to a boil. Add the drained rice, lemon juice, 1.5 teaspoons of salt, and the remaining two cracked cardamom pods. Cook the rice for about 2 minutes until it's partially cooked but still firm in the center. Strain the rice and set it aside.

6. Reduce liquid and layer rice

When the lamb is tender, increase the heat to medium-high and cook, stirring often, until the liquid in the pot thickens and reduces, about 5 minutes. This step ensures the flavors concentrate around the lamb pieces. Spread the partially cooked rice evenly over the lamb mixture in the pot.

7. Prepare saffron milk

Prepare the saffron milk by grinding the saffron strands with a mortar and pestle. Warm the milk in a small saucepan, then add the ground saffron to it. Let it steep for about 10 minutes until the milk takes on a golden hue.

8. Assemble and bake

Sprinkle the saffron-infused milk, rosewater, and pandan water over the rice layer. Garnish with the reserved caramelized onions. Cover the pot tightly with aluminum foil, then place the lid on top. Preheat your oven to 350°F (175°C) and bake the biryani for 20 minutes. Let it stand for an additional 5 minutes off the heat before uncovering.

9. Serve

Finally, uncover the pot and fluff the rice gently with a fork. Serve the biryani hot, garnished with additional cilantro and mint if desired. Enjoy the fragrant, rich flavors of this classic dish.