Building a Biryani

By Food & Wine
Updated May 31, 2017
© David Malosh
Once you’ve gathered all the ingredients, making biryani is straightforward and can be done in stages. You can marinate the lamb overnight and cook it in advance—the onions, too. You can prepare the raita a day ahead as well. Assemble the entire dish and pop it in the oven a half-hour or so before you plan to serve it.
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Assemble the Lamb Marinade

© David Malosh
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Combine browned onions with mint, cilantro, yogurt, lemon juice, chiles, garlic, ginger and spices. Add trimmed and cubed boneless lamb shoulder and marinate for at least 3 hours or overnight.

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Cook the Lamb

© David Malosh
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Sauté the lamb mixture in ghee until well browned. Add water, cover and braise gently until tender.

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Parcook the Rice

© David Malosh
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Simmer fragrant basmati rice in water with caraway seeds and a cheesecloth bundle filled with peppercorns, cloves, cardamom, cinnamon, bay leaf, nutmeg and mace. Drain when the rice is three-quarters cooked.

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Assemble the Biryani

© David Malosh
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Layer the braised lamb with the parcooked basmati rice, browned onions, saffron-infused milk, ghee, cilantro, chopped mint, rose water and garam masala.

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Cover the Biryani

© David Malosh
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Make a flour-and-water dough and knead until smooth. Roll out to a thin round and drape over the casserole. Press to seal all around. Bake the biryani.

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Make the Raita

© David Malosh
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Stir yogurt until creamy and smooth, then mix in chopped tomato, minced Thai chile and onion, and fresh herbs, spices and sugar. Serve the raita with the biryani.

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