Sindhi Biryani with Lamb

Ingredients

• 1.5 lb lamb shoulder, boneless, cut into 1.5-inch cubes
• 2 cups basmati rice
• ¾ cup yogurt, full-fat
• 3 medium onions, sliced thin (divided)
• ½ cup ghee or clarified butter (divided)
• 2 tbsp ginger-garlic paste
• 6 whole green cardamom pods
• 2 whole black cardamom pods
• 1 2-inch piece cinnamon stick
• 3 whole bay leaves
• ¾ lb potatoes, peeled and quartered
• 1.5 tsp red chili powder
• 1 serving salt and black pepper to taste

Instructions

1. 1

   Rinse basmati rice under cold water until water runs clear, ~2 minutes.

2. 2

   Pat lamb dry with paper towels. Season with salt, pepper, and chili powder.

3. 3

   Crush green and black cardamom pods gently with the side of a knife.

4. 4

   Heat 0.25 cup ghee in a heavy 5-quart pot over medium-high heat until shimmering.

5. 5

   Add half the sliced onions. Cook without stirring until deep golden, ~8 minutes. Set aside.

6. 6

   Add remaining 0.25 cup ghee to the pot and heat until shimmering, ~60 seconds.

7. 7

   Add the remaining half of sliced onions. Cook until light golden, ~4 minutes.

8. 8

   Add ginger-garlic paste and cook, stirring, until fragrant, ~90 seconds.

9. 9

   Add the lamb cubes. Stir and cook over medium-high until edges brown, ~5 minutes.

10. 10

    Add yogurt 2 tbsp at a time, stirring between each addition until smooth, ~3 minutes total.

11. 11

    Add cardamom, cinnamon, and bay leaves. Stir well.

12. 12

    Bring to a boil, then reduce to low, cover, and simmer 30 minutes.

13. 13

    While lamb cooks, boil salted water in a separate pot. Fry potato pieces in ghee until golden, ~8 minutes. Set aside.

14. 14

    Boil rice in salted water until 70% cooked (grains bend but still firm), ~5 minutes. Drain.

15. 15

    Layer rice over lamb in the pot, then spread reserved fried potatoes and golden onions on top.

16. 16

    Drizzle any remaining ghee over the rice. Cover tightly with foil, then the lid.

17. 17

    Cook over medium heat 8 minutes, then reduce to low and cook 15 minutes more.

18. 18

    Remove from heat. Let rest covered 5 minutes. Fluff gently with a fork.

19. 19

    Serve hot in bowls or on a platter, mixing layers slightly to combine flavors.

Tools you’ll need

• heavy 5-quart pot with tight-fitting lid
• aluminum foil
• large separate pot for boiling
• fine-mesh colander
• knife and cutting board
• paper towels
• spoon for stirring
• fork for fluffing

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