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Indian Lamb Biryani

yield: 7 total time: 150 minutes
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Ingredients

  • 2 pounds leg of lamb boneless, fat trimmed off, cut into 1-inch cubes
  • 5 tablespoons fresh ginger root peeled and roughly chopped, 5-inch by 2 inch piece or something comparable.
  • 7 large garlic cloves roughly chopped, about 3 tablespoons
  • 1/2 teaspoon kosher salt
  • 3 ground black pepper grinds of fresh
  • 2 cups basmati rice Indian is best
  • 3 tablespoons olive oil
  • 2 yellow onions or medium red, peeled, halved and thinly sliced
  • 30 ounces tomato sauce
  • 3/4 teaspoon ground cayenne pepper (depending on how hot you like it)
  • 1 tablespoon paprika sweet, not hot
  • 2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 tablespoons ghee or butter
  • 2 teaspoons cumin seeds
  • 4 cardamom pods
  • 2 bay leaves dried
  • 2 cinnamon sticks
  • 1 red onion peeled, halved and thinly sliced
  • 1/2 teaspoon saffron threads heaping of, about 1 gram or .04 ounces
  • 2 teaspoons kosher salt
  • 2 cups plain yogurt
  • 1 cucumber peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • 1/2 cup mint leaves chopped, plus some for garnish, if you like
  • 1 garlic clove pressed or finely minced
  • 1 teaspoon cumin seeds toasted in a dry pan over high heat for a few seconds, until fragrant, if you're short on time, you can use ½ t…
  • 1/2 teaspoon kosher salt

Nutrition

  • Calories : 640 calories
  • Carbohydrate : 75 grams
  • Cholesterol : 95 milligrams
  • Fat : 22 grams
  • Fiber : 8 grams
  • Protein : 38 grams
  • SaturatedFat : 6 grams
  • Sodium : 2330 milligrams
  • Sugar : 17 grams
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