Marinating lamb in yogurt and salt enhances the meat’s flavor and tenderness, and also shortens the cooking time.
Caramelizing onions creates a deep, flavorful base. Frying spices in hot oil enhances their aroma and flavor.
Pre-cooking rice in acidic water prevents sticking and improves texture.Soaking saffron in lukewarm water releases its oil-soluble pigments and aroma. Biryani is a representative one-pot
dish from South Asia where meat, seafood, or vegetables are layered with rice. This layering method distinguishes
biryani from other rice dishes.There are two methods of cooking biryani: the “”””kacchi”””” method, where raw meat is cooked with the rice, and the
“”””pakki”””” method, where the meat is cooked separately. In both methods, spices, herbs, and extracts are used to
infuse the meat and rice with flavor, and saffron or turmeric is used to give a vibrant color. Recipes vary by
region and household, with many variations like Bombay Biryani and Hyderabadi Biryani.
Ingredients and Substitutes
Yogurt Marinade
The first step is to marinate the lamb in yogurt, salt, ginger, and garlic. Yogurt contains enzymes that
tenderize the meat and also help with seasoning. Marinating overnight in the refrigerator can reduce cooking
time by over an hour.
Onions
The next important step is caramelizing the onions. Onions contain fructose and glucose, which, through
caramelization and the Maillard reaction during heating, develop a deep flavor and color.
Basmati Rice
For biryani, fragrant Basmati rice is used. Basmati rice increases in aromatic compounds like 2-AP through
long-term aging. Unlike Japanese rice, the older it gets from the milling time, the more valuable it becomes.
Additionally, its high amylose content keeps the grains separate after cooking.
Aroma and Color
Spices like cardamom, cinnamon, and mace, and herbs like cilantro and mint, impart their fragrance to the meat.
Furthermore, sprinkling rose water or pandan water on the rice adds a richer aroma. The color is provided by
curcumin from turmeric and crocetin from saffron. Soaking saffron in milk draws out a richer color.
Finishing the Biryani
The final step is “”””Dum”””” cooking. After layering the meat and rice, the entire pot is sealed tightly with
aluminum foil. This allows the rising steam of meat juices and aromatic compounds to soften the meat and rice.
Traditionally, the pot lid is sealed with dough, but aluminum foil works well too.
For garnishing biryani, fried onions, boiled eggs, fried potatoes, and nuts are commonly used. Enjoying the
aroma and color when opening the lid is part of the experience. Biryani is best served directly from the pot,
accompanied by yogurt. It’s best to leave the spices used during cooking in the dish.
Ingredients (For 6 servings)
Ingredients
Ingredients
Amount
Boneless lamb leg *1 (trim excess fat and cut into 2cm cubes)
Can be substituted with lean meats like beef or pork
Can be substituted with chili flakes or ground chili pepper
Optional
Optional
Cooking one point!
The ground Kashimiri chile can be replaced with a combination of 3/4 teaspoon ground smoked sweet paprika and
1/2 teaspoon ground cayenne.
Pandan water can be purchased at specialty food stores or online.
Required Tools
Ziploc or similar zippered bags, Dutch oven, pot, colander, small pot, and mortar and pestle (if using saffron)
Instructions
In a bowl, combine lamb, yogurt, garlic, ginger, and salt (1 1/2 teaspoons). Mix well to marinate. Place the
marinated lamb in Ziploc or similar zippered bags. It’s better to divide into smaller portions due to the
quantity. Place the zippered bags in the refrigerator and marinate overnight.
In a Dutch oven or a heavy-bottomed pot, add 1/4 cup (60ml) of ghee or oil and heat over medium heat. Add
onions, season with a pinch of salt, and cook, stirring occasionally until the onions are caramelized (not
burnt), about 25-30 minutes.
Reduce the heat to low. Remove half of the caramelized onions and set aside to use as a garnish for the biryani.
Add 3 cardamom pods, cinnamon, cloves, bay leaves, garam masala, Kashmiri chili, mace, and turmeric, and sauté
for 30-45 seconds until the spices are fragrant. Add the lamb and its marinade, water or broth, cilantro, mint,
and green chili. Mix well, bring to a boil over medium heat, then cover and simmer over low heat, stirring
occasionally until the lamb is completely tender, about 30-45 minutes.
While the lamb is cooking, prepare the rice. Wash the rice and soak in water for about 30 minutes. In a large
pot, combine the drained rice with 4 cups of water, lemon juice, remaining 1 1/2 teaspoons of kosher salt,
remaining 2 cardamom pods, and remaining 2 teaspoons of ghee or oil. Bring to a boil over medium heat. Boil for
2 minutes, then drain the rice in a colander and discard the cooking liquid. The ideal texture is when the rice
grains show a translucent outer ring with a small opaque core when broken.
Once the lamb is tender, uncover and increase the heat to medium. Stir frequently to avoid burning, and cook
until the liquid thickens to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean large
wooden spoon or spatula, evenly spread the rice over the lamb in the Dutch oven.
Preheat the oven to 180°C (350°F). Place half of the saffron strands in a mortar and pestle and grind them
finely. Heat the milk in a small pot over low heat until it bubbles, then remove from heat. Add the ground
saffron and the remaining saffron strands to the hot milk and let steep for 10 minutes.
Drizzle the saffron-infused milk over the rice, followed by rosewater and kewra water. Top the rice with the
reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil, crimping the edges to seal
tightly, then place the lid on top. Bake in the preheated oven for 20 minutes to steam the rice. Remove from the
oven and let it rest for 5 minutes. Carefully open the lid and peel off the foil. Fluff the rice lightly with a
fork and serve immediately from the Dutch oven, or transfer to a large platter.
