Perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb.
Caramelized onions provide a deep flavor base and a flavorful garnish.Par-cooking the rice in acidulated water with oil improves its texture and prevents rice grains from clumping together.Biryanis comprise a category of highly aromatic rice and meat dishes, typically served during special occasions; when I was growing up my family would eat biryani during the festival of Eid or at other celebrations.
When testing the recipe, I was curious to see if marinating the meat in yogurt affected the time needed for the lamb to become tender, and, on average, marinating the meat in yogurt and salt overnight in the refrigerator cut back my cooking time by at least an hour.
For color, the curcumin pigment in the turmeric that’s added to the meat will stain some of the rice grains yellow. A second source of color comes from the delicate threads of saffron, which contain crocetin, a fat-soluble pigment that is extracted by the fat present in hot milk; the milk is also sprinkled over the layer of rice along with the rosewater and pandan water.
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