Lamb biryani with saffron, yogurt, and caramelized onions from Serious Eats by Nik Sharma

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Notes about this recipe

  • mooo42 on November 25, 2024

    Omitted rosewater. Detailed perfect instructions for a multi-step project.

  • anya_sf on January 15, 2021

    Very good! Time consuming but not difficult. Recipe doesn't specify how large the "bunches" of herbs are; I think I used about 1 cup (chopped) of each. Just used 1/2 serrano pepper without seeds so it wasn't spicy at all. Since I used Greek yogurt, I added the extra 1/2 cup water as recommended in the article, but it might not have been needed, as it took a little longer to reduce the liquid. Didn't have pandan water, so omitted it. The textures of the lamb and rice were perfect. The biryani was very flavorful, almost overly spiced from the cinnamon - next time I would use 1/2 stick or remove it before adding the rice. Served with carrot raita, but next time would reduce or omit the tadka or just serve with plain yogurt as there were so many flavors competing in my mouth.

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