Lamb Biryani with Saffron, Yogurt, and Caramelized Onions

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Patty Turner Afton

2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes

1 cup plain, unsweetened full-fat yogurt

6 medium garlic cloves, peeled and finely grated

One 2- inch piece fresh ginger, peeled and grated

3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume

¼ cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided

2 large yellow or white onions (26 ounces; 750 g total), sliced thinly

5 green cardamom pods, lightly cracked, divided

1 cinnamon stick

4 cloves

2 dried bay leaves

1 teaspoon garam masala, store-bought or homemade

1 teaspoon ground Kashmiri chile (see note)

½ teaspoon ground mace

½ teaspoon ground turmeric

1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)

2 cups ( 400 g) basmati rice

¼ cup (60ml) fresh lemon or lime juice

1 bunch fresh cilantro leaves and tender stems, chopped

1 bunch fresh mint leaves, chopped

1 fresh green chile, such as a serrano or Thai bird, minced

¼ cup (60ml) whole milk

20 strands of saffron, divided

2 teaspoons rosewater

2 teaspoons pandan (kewra/screwpine) water (see note)

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