Madhur Jaffrey’s Lamb Biryani Recipe

• 2 cups best-quality basmati rice
• 3 tablespoons water, plus 12½ cups, divided
• 3 tablespoons salt, divided
• 2 tablespoons whole milk, warmed
• 1 teaspoon saffron threads
• 3 medium onions
• 4 garlic cloves
• ¾-inch knob fresh ginger, peeled and chopped
• 4 tablespoons blanched, slivered almonds, divided
• ¾ cup plus 1 tablespoon vegetable oil, divided
• 3 tablespoons golden raisins
• 1½ pounds boneless lamb shoulder, diced into 1-inch cubes
• 1 cup plain yogurt
• 5–6 whole cloves
• ½ teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 cinnamon stick
• Heaping ¼ teaspoon fresh ground nutmeg
• ¼ teaspoon cayenne pepper
• 2 tablespoons unsalted butter, cut into 8 pieces
• 3 hard-boiled eggs, peeled, at room temperature

1. 1

   Place the rice in a large bowl, and cover it with a few inches of cold water. Swish your fingers through the rice to agitate it, then drain the water using a fine-mesh strainer. Rinse the rice 3–4 more times with fresh water. When the water runs relatively clear, drain the water, and add 7 cups fresh water and 1 tablespoon salt. Stir to combine, and let the rice soak for 3 hours.

2. 2

   Meanwhile, pour the warm milk into a tiny bowl. Set a small cast-iron pan over medium heat. When the pan is hot, add the saffron threads and gently stir until they turn a shade darker, in a matter of seconds. Once they’re toasted, transfer the threads to a paper towel or plate, and then crumble them into the warm milk. Steep the toasted saffron threads for 3 hours.

3. 3

   Slice 2 onions in half lengthwise, then slice them crosswise into thin half-moons and set aside. Roughly chop the remaining onion, and transfer it to a blender or food processor with the garlic cloves, ginger, 2 tablespoons of the almonds, and 3 tablespoons of water. Blend or pulse until the mixture has the consistency of a thick paste.

4. 4

   In a nonstick pan set over medium-high heat, heat 6 tablespoons of the vegetable oil. Fry the sliced onions until they’re golden brown and crispy, then use a slotted spoon to transfer them to a paper towel–lined plate. Add the raisins to the same oil, and fry them until plump, about 10 seconds. Remove the raisins with a slotted spoon to a second paper towel–lined plate. Add the remaining almonds to the same oil, frying them until they’re golden brown. Remove the almonds from the oil, and place them alongside the raisins to cool.

5. 5

   Working in the same pan with the same oil, begin browning the cubes of lamb in batches. Add only a few pieces at a time, and sear each side evenly. Place the finished lamb in a medium bowl while you work.

6. 6

   Add 7 more tablespoons of oil to the pan. Reduce the heat to medium, and add the garlic-ginger mixture to the hot oil. Fry, stirring continuously, until the paste caramelizes slightly and turns a darker shade of medium brown. Add a splash of water as needed to prevent sticking.

7. 7

   Return the browned lamb and its juices to the pan. Add the yogurt 1 tablespoon at a time, stirring to combine after each addition. Season with 1¼ teaspoons of salt, and add ½ cup of water. Bring to a simmer. Cover the pan, reduce the heat to low, and continue to cook for 30 minutes.

8. 8

   Meanwhile, prepare the whole spices. Combine the cloves, black peppercorns, cumin, coriander, cinnamon, and nutmeg in a spice grinder or clean coffee grinder. Grind the spices to a fine powder.

9. 9

   After 30 minutes, add the spice blend and cayenne pepper to the pan. Stir well to combine. Cover the pan once more, and cook for another 30 minutes.

10. 10

    After 30 minutes, remove the lid and increase the heat to medium. Cook, stirring constantly, until the pan juices have reduced to about 1 cup.

11. 11

    Remove the pan from the heat, and spoon off any grease from the surface. Transfer the meat mixture to a heavy-bottomed, lidded casserole dish, and spread the meat to form an even layer. Cover the dish with the lid or a piece of aluminum foil to keep the lamb warm.

12. 12

    Preheat the oven to 300 degrees Fahrenheit. Bring 12 cups of salted water to a boil in a large pot.

13. 13

    Drain and rinse the rice that had been soaking, then slowly add it to the boiling water. Cook the rice for 6 minutes at a rapid boil.

14. 14

    Drain the rice once more, uncover the casserole dish, and pile the rice on top of the meat in the shape of a hill. Use a chopstick to make a 1-inch opening down through the center of the rice, a bit like a volcano. Drizzle the saffron-infused milk over the sides of the rice in streaks, then rest the pieces of butter at even intervals around it. Sprinkle the meat and rice with 2 tablespoons of the fried onions.

15. 15

    Cover tightly with a layer of aluminum foil, then secure the lid. Bake for 1 hour.

16. 16

    Gently fold the rice and meat together, and transfer everything to a warmed serving platter. Slice the hard-boiled eggs into long quarters, and arrange them around the rice. Garnish the top with the golden raisins, almonds, and remaining onions.

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