Entree: Iraq – Kurdish Iraq – بریانی ➤ Biryani (Kurdish-style layered spiced rice with lamb and saffron)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless lamb shoulder, cut into 1- to 1.5-inch (3.81 cm) pieces
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 1 cup (240 g) plain yogurt
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) ginger-garlic paste
- 1 medium tomato, chopped (about 5 oz (150 g))
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Pinch saffron threads soaked in 3 tbsp (45 ml) warm milk
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped fresh mint
- 1/2 cup (60 g) fried onions or store-bought crispy fried shallots for garnish
- 1/4 cup (30 g) toasted slivered almonds or pistachios for garnish (optional)
- 4 cups (960 ml) water or as needed for parboiling rice

Show original ingredient measurements

- 2 lb (900 g) boneless lamb shoulder, cut into 1- to 1.5-inch pieces
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 1 cup (240 g) plain yogurt
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) ginger-garlic paste
- 1 medium tomato, chopped (about 5 oz / 150 g)
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Pinch saffron threads soaked in 3 tbsp (45 ml) warm milk
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped fresh mint
- 1/2 cup (60 g) fried onions or store-bought crispy fried shallots for garnish
- 1/4 cup (30 g) toasted slivered almonds or pistachios for garnish (optional)
- 4 cups (960 ml) water or as needed for parboiling rice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine the lamb, yogurt, ginger-garlic paste, turmeric, cumin, coriander, cinnamon, 1/2 tsp (2.5 ml) salt, 1/2 tsp (2.5 ml) pepper, and lemon juice. Marinate at least 1 hour or overnight in the refrigerator.
2. Rinse rice and soak in cold water for 30 minutes, then drain.
3. Heat 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) oil in a heavy pot over medium-high. Add cardamom, cloves, and bay leaves; fry 30 seconds until fragrant. Add sliced onion and sauté until golden brown. Remove half the onions for garnish.
4. Add marinated lamb to the pot and brown on all sides, about 6–8 minutes. Stir in chopped tomato and 1 cup (240 ml) water, cover, and simmer on low until lamb is just tender, about 40–50 minutes (add a splash of water if needed).
5. Meanwhile bring 4 cups (960 ml) water to a boil in a large pot. Add 1 tsp (5 ml) salt and the drained rice. Parboil rice 5–6 minutes until grains are 70% cooked, then drain.
6. In a small bowl mix saffron milk with remaining 2 tbsp (30 ml) ghee. In the lamb pot, adjust seasoning. Remove bay leaves and whole spices if desired.
7. Layering: Spread half the parboiled rice over the lamb in an even layer. Sprinkle half the chopped cilantro and mint and some of the reserved fried onions. Add remaining rice, herbs, and fried onions. Drizzle the saffron-ghee mixture over the top.
8. Cover the pot tightly with a lid (seal with dough if available) and cook on very low heat for 20–30 minutes to steam (dum), allowing flavors to meld and rice to finish cooking.
9. Gently fluff and lift the rice to mix layers before serving. Garnish with toasted nuts and extra fried onions. Serve hot.

1. In a bowl, combine the lamb, yogurt, ginger-garlic paste, turmeric, cumin, coriander, cinnamon, 1/2 tsp salt, 1/2 tsp pepper, and lemon juice. Marinate at least 1 hour or overnight in the refrigerator.
2. Rinse rice and soak in cold water for 30 minutes, then drain.
3. Heat 2 tbsp ghee and 1 tbsp oil in a heavy pot over medium-high. Add cardamom, cloves, and bay leaves; fry 30 seconds until fragrant. Add sliced onion and sauté until golden brown. Remove half the onions for garnish.
4. Add marinated lamb to the pot and brown on all sides, about 6–8 minutes. Stir in chopped tomato and 1 cup water, cover, and simmer on low until lamb is just tender, about 40–50 minutes (add a splash of water if needed).
5. Meanwhile bring 4 cups (960 ml) water to a boil in a large pot. Add 1 tsp salt and the drained rice. Parboil rice 5–6 minutes until grains are 70% cooked, then drain.
6. In a small bowl mix saffron milk with remaining 2 tbsp ghee. In the lamb pot, adjust seasoning. Remove bay leaves and whole spices if desired.
7. Layering: Spread half the parboiled rice over the lamb in an even layer. Sprinkle half the chopped cilantro and mint and some of the reserved fried onions. Add remaining rice, herbs, and fried onions. Drizzle the saffron-ghee mixture over the top.
8. Cover the pot tightly with a lid (seal with dough if available) and cook on very low heat for 20–30 minutes to steam (dum), allowing flavors to meld and rice to finish cooking.
9. Gently fluff and lift the rice to mix layers before serving. Garnish with toasted nuts and extra fried onions. Serve hot.