-
1
Make the garam masala In a small skillet, toast all of the spices over moderate heat until fragrant.
-
2
Transfer the spices to a plate to cool completely, then grind to a powder.
-
3
Prepare the Lamb In a large nonstick skillet, heat the oil.
-
4
Add the onions and cook over moderate heat, stirring occasionally, until golden brown, 10 to 12 minutes.
-
5
Reserve one-third of the onions in a small bowl.
-
6
Scrape the remaining onions into a large bowl and let cool to room temperature.
-
7
Add the next 12 ingredients and 1 teaspoon of the garam masala and mix well.
-
8
Stir in the lamb until evenly coated.
-
9
Cover and refrigerate for at least 3 hours or overnight.
-
10
In a large enameled cast-iron casserole, heat the ghee.
-
11
Add the lamb mixture and cook over moderate heat, stirring occasionally, until browned, about 8 minutes.
-
12
Add 1/2 cup of water, cover and cook over moderately low heat until the lamb is tender, about 1 hour and 15 minutes.
-
13
Meanwhile, prepare the rice In a large saucepan, bring 4 cups of water to a boil.
-
14
Wrap the peppercorns, cloves, cardamom pods, cinnamon stick, bay leaf, nutmeg and mace in a piece of cheesecloth and tie into a secure bundle.
-
15
Add to the saucepan along with the oil, salt and caraway; stir in the rice.
-
16
Bring to a simmer and cook over moderate heat, stirring occasionally, until the rice is cooked three-quarters of the way, 8 to 10 minutes.
-
17
Drain well, reserving 1/4 cup of the cooking liquid.
-
18
Discard the spice bundle.
-
19
In a small saucepan, toast the saffron over moderately low heat, stirring, until fragrant, about 2 minutes.
-
20
Remove from the heat and stir in the milk.
-
21
Assemble the Biryani Preheat the oven to 350.
-
22
Drizzle 1 tablespoon of the ghee in a large enameled cast-iron casserole.
-
23
Spoon half of the lamb mixture into the casserole in an even layer.
-
24
Spread half of the rice over the lamb.
-
25
Top with half each of the remaining cooked onions, saffron milk, ghee, cilantro, mint, rose water and garam masala and 2 tablespoons of the reserved rice cooking water.
-
26
Repeat the layering once more.
-
27
Make the dough lid In a medium bowl, mix the flour and water until a rough dough forms.
-
28
On a lightly floured work surface, knead the dough until it is smooth and pliable, about 5 minutes.
-
29
Gather into a ball and roll out to a 1/8-inch-thick round thats a few inches larger than your casserole.
-
30
Drape the dough over the top of the casserole, pressing to seal it around the edge.
-
31
Bake the biryani for 20 to 25 minutes, until the dough is golden and the rice is hot.
-
32
Brush the crust with ghee and let stand for 5 minutes.
-
33
Make the tomato-onion raita Combine all of the ingredients in a bowl and garnish with mint leaves.
-
34
Crack off and discard the dough lid and serve the lamb biryani hot, with the cooling raita.
