Lamb Biryani with Black Masala from Mother Tongue

"The pomp and ceremony that a lovingly made biryani warrants is equal to that of a Royal wedding, in my opinion. It calls for the full English: BBC televised horse and carriage through Trafalgar Square, frou-frou taffeta from The Emmanuels, Pimm's and lemonade for breakfast, Elton John in a top hat and vintage Harrods silver from the vaults. A biryani makes a meal an occasion by its sheer presence, transforming an otherwise unremarkable table into a momentous feast."

- Gurdeep Loyal

I couldn't tell you much about that. I only know about us. And who are we? Just an old married couple in the kitchen who don't like to be fucked with. We make the food you like. We definitely recommend this lamb biryani with black masala and figs from Mother Tongue.

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• Lamb Biryani with Black Masala & Figs
• Lamb Biryani with Black Masala

No one likes a late arrival to a Royal wedding, but sometimes there's nothing you can do but wait for that black masala ingredient you've been dreaming about adding to your lamb biryani.

We did the best we could in the meantime, and we were so excited when it finally arrived, not long after Noah started slashing the lamb.

Once you've got your black masala and your lamb is prepped, your biryani experience is mostly at the stove before a quick reorganization and a drop into the oven.

Mother Tongue

This lamb biryani with black masala and figs comes from Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal.

This slow-cooked take on biryani is majestically complex, layered with lamb shanks on the bone for their marrowed richness, ripe figs for vanilla-honeyed sweetness, saffron rice for its regal fragrance and heady Maharashtrian black masala for smoked cardamom spice. Flamboyant theatrics, when revealing the jewels hidden beneath the foil-covered dish, are greatly encouraged here.

How to Make Lamb Biryani

Ingredients

• rice - this lamb biryani calls for basmati rice. If you need to cut down on prep time, this is where it happens, unfortunately. See step 1 for details. You know what to do.
• ghee
• fennel seeds
• saffron - a top-shelf ingredient we opted out of, but it's definitely worth it for the right occasion
• salt - fine sea salt
• lamb - a wedding vibe calls for lamb shanks, but we ain't at no wedding. We hungry, so we used the more affordable lamb shoulder. Tastes amazing
• cardamom - split green cardamom pods
• chillies - your favorite green chillies
• onions - large
• garlic
• ginger - freshly grated
• black masala - a combination of dessicated coconut, white sesame seeds, coriander, chilli flakes, cumin, black peppercorns, cloves, caraway seeds, fennel seeds, black & green cardamom pods, cinnamon stick star anise, black mustard seeds, black cumin seeds, and anardana powder pan roasted until they release their aromas
• apple cider vinegar
• tomato puree
• figs - ripe
• yogurt - Greek yogurt
• brown sugar
• black pepper - freshly ground is best
• stock - lamb stock or beef stock will work for this biryani with lamb
• mint leaves
• pomegranate seeds
• rose petals - optional, but cute, for an elevated dining experience

Equipment

• prep bowls
• kitchen scale
• fine mesh strainer
• butcher block
• chef knife
• paddle grater
• Dutch oven
• tongs
• spoon
• measuring spoons
• measuring cup
• small saucepan

Prep the Rice

Wash your hands with soap and water. Wash the rice in a fine mesh strainer until the cold water appears clear. Leave the rice in a large bowl of cold water for 2 to 3 hours.

Prep the Chillies, Onions, Garlic, & Ginger

Use a knife and a cutting board to split the chillies, slice the onions (or dice if you have a kid who runs from large pieces of onion), and chop the garlic. Use a paddle grater to grate the ginger.

Prep the Lamb

Use a knife to slash the lamb in its fleshiest parts. Season the lamb with salt. Wash your hands. Leave it for 10 minutes.

Brown the Lamb

Heat 2 tablespoons of ghee over medium heat in the Dutch oven. Add the lamb to the pot. Brown for 6-7 minutes on each side until seared all over. Remove from the pot and set aside.

Start the Sauce

Add 1 tablespoon of ghee, the green cardamom pods, and green chillies to the pot. Sizzle for 2 minutes.

Add the Onions, Garlic, & Ginger

Add the onions. Cook on medium-low for 10 to 12 minutes or until soft. Add the garlic and ginger. Stir to combine.

Add the Black Masala, Water, Vinegar, & Tomato Puree

Use a measuring cup to add 75 milliliters of water to a clean bowl. Add the black masala, apple cider vinegar, and tomato puree to the bowl. Stir to combine. Transfer the paste to the pot. Cook on medium heat for 2 minutes.

Add the Browned Lamb & Figs

Return the browned lamb to the pot. Add the figs also. Mix well.

Add the Yogurt, Sugar, Salt, Pepper, & Stock

Add the yogurt, sugar, salt, and pepper to the pot. Mix well. Pour in the stock. Increase the heat to bring it to a boil. Once boiling, decrease the heat to medium. Cover and let it simmer for 2 ½ to 3 hours, or until the lamb is tender and the sauce has reduced by half. Stir regularly. Add more stock as needed.

Cook the Rice

Heat 1 tablespoon of ghee over medium heat in a separate saucepan. Add the fennel seeds and saffron. Sizzle for 1 minute. Drain the rice and add it to the pan. Mix well. Add enough water to cover plus 1 centimeter. Add the salt. Bring to a boil for 4 to 5 minutes. Remove from heat. Remove the lid and let it steam for 5 minutes.

Remove the Lamb from the Sauce

Preheat the oven to 350 degrees Fahrenheit. Remove the lamb. Simmer the sauce for 2 to 3 minutes over high heat until it reduces to a thick but still runny gravy. Turn off the stove when finished.

Reorganize the Pot

Remove some of the sauce from the pot. Add half of the cooked rice over the remaining sauce. Place the lamb on top. Add the remaining sauce on top. Place the remaining rice on top.

Cover & Bake

Replace the lid and transfer to the Dutch oven. Bake for 45 minutes. Turn off the oven when finished. To serve, sprinkle chopped mint and pomegranate seeds on top. You can also add figs, more black masala, or edible rose petals for that 'just married' touch. Every bite is a flavor bomb.

Serve the lamb biryani to your kids, who will be attending the Royal wedding via their screens.