ingredients:
Biryani Masala
5 to 6 whole black cardamom pods
2 whole star anise
2 whole mace flowers
2 teaspoons whole green cardamoms
1/2 teaspoon cloves
1 tablespoon whole coriander seeds1 teaspoon whole black peppercorns
Cumin Pilaf_
2 cups long-grain basmati rice
2 tablespoons olive oil
1 1/2 teaspoons black cumin seeds
1 1/2 teaspoons sea salt
Lamb Marinade_
1.5 - 2-pound bone-in or boneless lamb meat
1 tablespoon minced garlic
3 tablespoons plain whole-milk yogurt
1 1/2 teaspoons sea salt
1/3 cup ghee3 cups minced onions
6 to 7 (8 to 10 oz) fingerling potatoes, cut into 1-inch pieces
1 tablespoon ginger puree
1 tablespoon red chile powder
1/2 cup plain whole-milk yogurt
To Layer the biryani_
1 cup tomatoes or cherry tomatoes, cut into 1-inch chunks
1/2 cup water with 1 teaspoon dried ground turmeric
10 to 12 dried Indian apricots (aka ‘aloo bukhara’), pitted
1/4 cup sliced toasted almonds
1/4 cup chopped pistachios
Makes 3 to 4 servings
instructions:
Biryani Masala_
To make the biryani masala, in a small frying pan, combine the black cardamom, star anise, mace, green cardamom, cloves, coriander and whole peppercorns.
On high heat, fry the spices just until fragrant – about 2 to 3 minutes.
Cool the spices then grind with a spice grinder.
Lamb Mixture_
Marinate the lamb with garlic, yogurt and salt and set aside for 5 to 6 hours, overnight or up to 2 to 3 days.
To cook the lamb, heat a large saucepan or Dutch oven over high heat and add ghee. Then add the marinated lamb pieces and fry over high heat for 2 to 3 minutes then add the onions and potatoes. Cook on high heat for 4 to 5 minutes then lower the heat and cover the saucepan. Cook for an hour or longer, check it every 8 to 10 minutes making sure the onions are not sticking to the bottom nor burning. If they are, add a few tablespoons of water to deglaze the bottom of the pan.
When the onions have reduced and caramelized, add the biryani masala, ginger puree, and chile powder.
Add the yogurt and continue cooking until the mixture is semi-dry and the fat has risen to the top. Set the lamb aside until the rice is ready.
Cumin Pilaf_
Rinse the basmati rice 2 to 3 times then soak in water for about 1 to 2 hours. Drain.
To make the rice, heat a medium stockpot and warm up the olive oil. Pop the black cumin seeds and immediately add the drained rice, salt and 3 cups of water. Bring the mixture to a boil, cover the stockpot, lower the heat and simmer for 5 to 6 minutes. Turn the heat off and let the rice rest for about 10 minutes or more. Note that the rice is not fully cooked – it will finish cooking with the lamb.
Assembling the biryani_
Preheat the oven to 350F. In a shallow large Dutch oven or a casserole dish, spread the lamb mixture on the bottom.
Place the apricot halves over it and gently spread the cooked rice over the lamb.
Drizzle half a cup of water mixed with 1 teaspoon turmeric evenly over the mixture.
Place the tomato chunks on top. Scatter the sliced almond and pistachios on top and place a lid on the Dutch oven. If using a casserole dish, cover tightly with foil.
Place in the oven for 30 minutes. Serve with raita or a yogurt salad.
notes & variations
The biryani can be made and assembled a day or two before – bake it the day you are serving it.
Instead of lamb, substitute with chicken but do use meat with bones as well for maximum flavor. Reduce the cooking time as chicken does cook faster than lamb.
Use the nuts of your choice – cashews, walnuts or pine nuts are just as delicious as pistachios and almonds.
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