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                         Lamb Biryani

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In India, you're similarly prone to have biryani as a noon conveyance at the workplace as you are to consider it to be a staggering highlight at a wedding feast. The dish is unavoidable, with numerous cutting edge translations and territorial changes established in the Muslim people group of the subcontinent. Hyderabad is well known for its style of biryani, which generally includes a layer of crude meat and sauce that cooks the rice as it steams in a firmly fixed pot. This Sindhi-style biryani is the one I make for uncommon Sunday snacks and gatherings. With different layers of standard cooked rice, new herbs, caramelized onion, saffron-injected milk, and braised sheep, it's a task, yet a remunerating one. Two hints: Meat on the bone isn't a standard, yet it's reliably superior to meat off the bone. Potatoes are welcome; include a pound of little bubbled potatoes to the cooked meat on the off chance that you need to extend the pot and feed a couple of additional individuals.

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Ingredients

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For the Lamb:

• 4 green finger chiles (or serrano chiles), stems removed
• 8 garlic cloves, peeled
• 1 (4-inch) piece fresh ginger, peeled
• 2 medium yellow onions, peeled and quartered
• 2 Roma tomatoes, quartered
• 1 cup full-fat yogurt
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon Kashmiri chile powder, plus more as needed
• ½ teaspoon ground turmeric
• 2 teaspoons kosher salt, plus more as needed
• 2 ½ to 3 pounds lamb chops (or boneless or bone-in lamb shoulder pieces)
• 3 (1/2-inch) Indian cinnamon sticks, or 1 large cinnamon stick
• 12 whole black peppercorns
• 6 cloves
• 6 green cardamom pods
• 1 tablespoon garam masala

For the Fried Onions:

• 1 cup neutral oil, such as grapeseed or canola
• 2 yellow onions, thinly sliced
• ½ teaspoon kosher salt

For the Rice:

• Kosher salt
• 3 cups basmati rice

For Assembly:

• 6 tablespoons whole milk
• ½ teaspoon saffron threads
• 2 cups mixed fresh cilantro and mint leaves
• 6 tablespoons unsalted butter, sliced 
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• Preparation

• Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric, and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.
• Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.
• Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.
• Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.
• Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.
• In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk, and onions. Top with pats of butter and cover the pot with foil.
• Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.
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