Lamb Biryani

subheading: 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 (½-inch) Indian cinnamon sticks, or 1 large cinnamon stick

12 whole black peppercorns

6 cloves

6 green cardamom pods

1 tablespoon garam masala

subheading: FOR THE FRIED ONIONS:

1 cup neutral oil, such as grapeseed or canola

2 yellow onions, thinly sliced

½ teaspoon kosher salt

subheading: FOR THE RICE:

Kosher salt

3 cups basmati rice

subheading: FOR ASSEMBLY:

6 tablespoons whole milk

½ teaspoon saffron threads

2 cups mixed fresh cilantro and mint leaves

6 tablespoons unsalted butter, sliced

Directions at cooking.nytimes.com

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