Authentic Lamb Biryani with Saffron Rice and Fried Onions
A regal Indian classic featuring tender, marinated lamb layered with fragrant long-grain basmati rice, infused with expensive saffron and topped with crispy caramelized onions. This slow-cooked masterpiece delivers an explosion of aromatic spices and rich flavors in every bite.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch chunks
- 3 cups basmati rice rinsed and soaked for 30 minutes
- 1 cup greek yogurt plain and full-fat
- 3 large yellow onions thinly sliced for frying
- 4 tbsp ghee clarified butter
- 1 tsp saffron threads soaked in 1/4 cup warm milk
- 2 tbsp ginger-garlic paste freshly ground
- 1.5 tbsp biryani masala powder high quality store-bought or homemade
- 0.5 cup fresh mint and cilantro finely chopped
- 4 whole green cardamom pods lightly crushed
- 2 tsp salt adjust to taste
Notes
For the best results, use long-grain aged Basmati rice. To make ahead, marinate the lamb 24 hours in advance. Leftovers store well in an airtight container for up to 3 days and often taste better the next day as spices develop. Serve with a side of cool cucumber raita.