Awadhi (Lucknowi) Dum Lamb Biryani

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Trim excess fat from the lamb and pat pieces dry.

2. 2

   Combine yogurt, ginger-garlic paste, chili powder, ground coriander, garam masala, turmeric, salt, lemon juice, chopped cilantro and mint in a bowl; add the lamb and coat thoroughly.

   Marinate at least 1 hour or overnight for deeper flavor.

3. 3

   While the lamb marinates, rinse basmati rice in several changes of cold water until the water runs clear, then soak in cold water.

   Soaking helps the grains elongate; 20–30 minutes is enough.

   20 min
4. 4

   Slice the 3–4 large onions thinly, then heat 200 ml oil in a wide skillet and fry the onions in batches over medium heat until deep golden-brown and crisp (birista); drain on paper towels.

   Watch carefully near the end — onions go from golden to burnt quickly.

   20 min
5. 5

   Toast the slivered nuts in a small dry pan until pale-golden and set aside; soak raisins in warm water if using, then drain.

   5 min
6. 6

   Heat 3 tbsp ghee + 1 tbsp oil in a heavy-bottomed pot over medium-high heat; add bay leaves, cinnamon, green cardamom, black cardamom and cloves and fry 30 seconds until fragrant.

7. 7

   Add two thinly sliced onions to the pot and sauté until soft and translucent, about 6–8 minutes.

   8 min
8. 8

   Add the marinated lamb (with all the marinade) to the pot and sear on high heat until the exterior browns and the yogurt begins to reduce, 6–8 minutes.

   Crowding cools the pan; sear in two batches if needed.

   8 min
9. 9

   Pour 1 cup (240 ml) water into the pot, stir, bring to a simmer, reduce heat to low, cover partially and braise the lamb until tender and the sauce has thickened, checking occasionally and adding small amounts of water if it looks dry.

   Braising time varies by meat — tender lamb usually takes 90–120 minutes.

   120 min
10. 10

    When the lamb is nearly done, bring a large pot of salted water to a roaring boil (about 6–8 liters); add oil and cumin seeds and then drain and add the soaked rice, boiling until the grains are 70–80% cooked (they should still have a bite).

    Parboil rice 6–8 minutes depending on age of rice; test a grain.

    8 min
11. 11

    Drain the rice in a colander and spread briefly to stop cooking.

12. 12

    Stir the soaked saffron into 3 tbsp warm milk; mix the drained birista (fried onions) with half of the chopped cilantro and mint.

13. 13

    Remove about one-third of the braised lamb pieces and set aside; spread half of the par-cooked rice evenly over the lamb in the pot, sprinkle half the birista, half the toasted nuts and raisins, and some chopped herbs; then spoon remaining rice to form a second layer and top with remaining birista, nuts, raisins, herbs and the saffron-milk. If using, sprinkle 1 tbsp rose or kewra water.

14. 14

    Drizzle 2 tbsp melted ghee over the top layer, cover the pot with a tight-fitting lid (or seal with a layer of foil and then the lid) to create a steam-tight seal.

    A heavy lid or sealing with foil helps trap steam for dum.

15. 15

    Place the sealed pot on a low-heat diffuser or very low burner for dum (steam) and cook undisturbed to finish the rice and meld flavors.

    For extra gentle heat, sit the pot on a flat griddle (tawa) and cook on the lowest setting.

    30 min
16. 16

    Turn off the heat and let the biryani rest, still sealed, for 10 minutes before opening and gently fluffing the rice to mix layers; return the reserved seared lamb pieces to the top or serve alongside.

    10 min