Classic Lamb Biryani (Indian Mixed Rice)

Biryani is one of those dishes that I've only had when going out for Indian food in the city, so I wanted to take a whack at making it myself. The "Little India" neighborhood off of Devon Ave here in Chicago is packed full of great little mom-and-pop restaurants that serve kick-ass biryani, from lamb biryani to goat biryani, and it's pretty close to my apartment.

I borrowed from my beloved Indian cookbook (The Food of India) and a couple of other recipes that I found online, including one for the flavorful Hyderabadi biryani. What I landed on was this version of biryani that, if nothing else, is incredibly flavorful and is sure to please your mouth hole. With biryani rice being the star of the show, this dish brings together amazing spices and flavors that are hard to resist. 🤘🏼 Adam

Stuff I Use:

Kashmiri Chili Powder - https://amzn.to/3naBtwA

Garam Masala - https://amzn.to/40nrvpL

Chaat Masala - https://amzn.to/3JAWN5K

Ghee - https://amzn.to/3LGUeSA

“1211” Basmati Rice - https://amzn.to/42o5skR

Saffron - https://amzn.to/3LIiJ1x

Black Mustard Seeds - https://amzn.to/3JV9n0Z

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Lamb Biryani

Ingredients

Lamb Biryani

• 2 ½ pounds Lamb Leg or Shoulder, cut into 1 inch cubes
• 4 inch piece Ginger, grated
• 5 Garlic cloves, grated
• 3 Tbsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp ground Turmeric
• 4 Spicy Green Chilis (Serrano, Jalapeño or Bird work)
• ½ cup Cilantro, chopped and divided
• ½ cup Mint, chopped and divided
• 1 cup Full-fat Plain Yogurt
• 1 pound Basmati Rice, washed
• 3 Green Cardamom Pods
• 1 Black Cardamom Pod
• 1 Cinnamon Stick
• 3 Cloves
• 1 Bay Leaf
• 4 Yellow Onions, sliced thin
• Kosher Salt, to taste as needed
• 1 cup Ghee (clarified butter) or Neutral Oil
• ½ tsp Saffron Threads
• ¼ cup Whole Milk, hot

Garam Masala “warming spice mix”

• 8 Green cardamom Pods
• 1 Mace pod
• 1 Star Anise
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1 tsp Fennel Seeds
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 2 inch Cinnamon stick
• 1 tsp Cloves

Dough for Sealing (“Dum”)

• 1 ½ cups Whole Wheat Flour
• ½ cup Water
• 1 tsp Kosher Salt

Cucumber Raita

• 1 ½ cups Plain Yogurt
• 1 pound Cucumber, grated and strained
• 2 Tbsp Ghee
• 1 tsp Black Mustard Seeds
• 1 tsp Kashmiri Chili Powder
• 1 tsp Chaat Masala
• 1 Tbsp Fresh Cilantro, chopped
• Kosher Salt, to taste

Instructions

Lamb Biryani

1. Mix the lamb with yogurt, ginger, garlic, garam masala, chili powder, turmeric, chilis, half the cilantro and half the mint. Cover and marinate in the fridge for 6 hours or better yet overnight.
2. Rinse the rice in a strainer until it runs clear. Soak in cold water for 20 minutes.
3. Melt the ghee in a large dutch oven over medium-high heat and add a third of the onions, fry in batches until golden brown and reserve on a plate making sure to keep the ghee in the dutch oven.
4. Remove the lamb from the fridge and, with its marinade, add it to the pot, cooking until bubbling and aromatic. Cover the pot and simmer for 45 minutes or until the lamb is tender.
5. Meanwhile, bring a pot of salted water up to a boil. Add in the green cardamom, black cardamom, cinnamon, clove, a bay leaf and the soaked rice. Cook the rice for 5 minutes until ¾ the way cooked through. Pour the rice through a strainer, leaving in the whole spices, then set aside.
6. In a small bowl, add saffron threads to warm milk stirring until colored, set aside.
7. Make the dough (see instructions below). Cover the dough with plastic wrap and let sit until needed. Preheat the oven to 425F.
8. When the meat is finished cooking, cover it with half of the rice, half of the saffron-infused milk, half of the fried onions and sprinkle of chopped mint and cilantro. Lay on the second layer of rice and cover with the remaining saffron milk, more onions, plus some reserved for serving.
9. Remove the dough from the plastic wrap and roll it into a long log, then pinch it onto the rim of the pot and press the lid on top. Transfer the whole pot to the oven and cook for 45 minutes. Carefully remove the pot from the oven and open the lid to break the dough seal. Garnish with more fried onions and remaining herbs. Mix and serve immediately with Cucumber Raita on the side.

Garam Masala “warming spice mix”

1. Toast all the spices. Grind into a powder. Store in a container at room temperature and use within 3 months for best results.

Dough for Sealing (“Dum”)

1. Mix flour and salt together, add in the water and knead for 3-5 minutes until a smooth dough forms. Cover with plastic wrap and set aside until ready to use. The dough is easier if left to rest for at least 10 minutes after mixing.

Cucumber Raita

1. Grate and strain cucumber. Add it to a heat-proof bowl along with the yogurt.
2. Melt the ghee in a small saute pan, then add the black mustard seeds, chili powder and chaat masala cooking for 2 minutes, until lightly toasted. Pour the spice mixture into the yogurt, season with a pinch of salt and mix. Stir in the chopped cilantro, taste and adjust seasoning. The yogurt should be cool, refreshing and spiced.

Adam's Notes

• Kashmiri chili powder is traditional, but cayenne works in a pinch. 
• “Green chili” is as broad as it sounds. Feel free to use Serranos, Jalapeños or even bird chili peppers for extra spice.
• If you live near an Indian market and can get your hands on a premium, long-grain and aged basmati, buy it! The quality of the rice makes a big difference in this dish, but regular standard Basmati will be delicious too.
• If you can’t find Ghee, aka clarified butter, substitute it for half a cup of unsalted butter and half a cup of neutral oil like canola or grapeseed.
• If you don't like lamb, sub it for chicken thighs or leave out the meat completely.

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