Cook the Book: Wedding Lamb Biriyani

Course Main Dishes Prep Time 1 1/4h prep time Total Time 1 1/4h prep time; 1 1/2h stove time; 1h oven time

Ingredients in this Recipe

1 fresh serrano chile, or to taste
1 generous tablespoon ground coriander
1 tablespoon ground cumin
1½ cups plain low fat yogurt (not nonfat)
2 cups whole canned tomatoes with their liquid, crushed
3 tablespoons unsalted butter
3 to 3½ pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 inch cubes
3 to 4 medium to large onions, thinly sliced
4 cups basmati or other long grain rice
4 inch cinnamon stick, broken
8 whole cloves
8 whole green cardamom pods, lightly crushed
Canola oil
Ginger Garlic Nut Purée (recipe follows)
Lamb
Rice
Salt and freshly ground black pepper
Unsalted butter for the baking dish
¹⁄³ cup milk
¼ teaspoon ground turmeric
½ cup raisins
½ teaspoon freshly grated nutmeg
½ teaspoon saffron threads, or a generous
¾ cup roasted cashews or almonds

See Full Recipe at Serious Eats