Entree: Syria – Syrian Kurdish Cuisine – برياني كردي ➤ Biryani Kurdi (Layered spiced rice with tender lamb and caramelized onions)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 35 min

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1–1.5-inch pieces
- 2 cups (380 g) basmati rice, rinsed until water is clear
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/4 cup (60 ml) plain yogurt
- 1 tbsp (8 g) biryani masala or garam masala
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (about 2 in / 5 cm)
- 2 bay leaves
- 1.5 tsp (9 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) water or lamb stock
- A pinch (about 10 threads) saffron soaked in 2 tbsp (30 ml) warm milk or water
- 1/2 cup (75 g) toasted slivered almonds or pine nuts
- 1/3 cup (50 g) raisins or sultanas (optional)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Marinate the lamb: in a bowl combine lamb pieces, yogurt, half the garlic and ginger, biryani masala, turmeric, cumin, coriander, 1 tsp salt, and 1/4 tsp black pepper. Mix well, cover, and refrigerate 1–2 hours (or overnight).
2. Prepare rice: bring 3 cups (720 ml) salted water to a boil with 1 bay leaf, 2 cardamom pods, and 1 clove. Add rinsed basmati rice and par-cook 5–6 minutes until grains are about 70% cooked. Drain and set aside.
3. Caramelize onions: heat 2 tbsp (30 ml) oil and 1 tbsp (15 ml) ghee in a heavy pot over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Remove half the onions and reserve for topping.
4. Brown the lamb: add remaining 2 tbsp (30 ml) ghee to the pot with the onions, increase heat to medium-high, add marinated lamb and brown on all sides 6–8 minutes. Add chopped tomatoes, remaining garlic and ginger, cinnamon stick, remaining cardamom and cloves, remaining bay leaf, 1/2 tsp salt, and 1/4 cup (60 ml) water or stock. Reduce heat, cover, and simmer until lamb is tender, about 35–45 minutes. If liquid reduces too much, add a splash of water.
5. Layer the biryani: remove cinnamon stick and bay leaves from lamb. Spread half of the par-cooked rice over the lamb in an even layer. Sprinkle half of the toasted nuts, half of the raisins (if using), and half of the reserved caramelized onions. Drizzle half the saffron-milk and 1 tbsp (15 ml) lemon juice. Layer the remaining rice, nuts, raisins, and onions; sprinkle remaining saffron-milk and lemon juice.
6. Dum (final steam): cover the pot tightly with a lid (seal with foil if needed) and cook over the lowest heat for 20–25 minutes to steam and marry flavors. Alternatively place the pot in a 325°F (160°C) oven for 20 minutes.
7. Rest and serve: turn off heat and let stand 10 minutes. Gently fluff with a fork, garnish with chopped cilantro, and serve hot.