Lamb Biryani With Saffron, Yogurt, and Caramelized Onions Re

Ingredients

• pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch cubes
• plain, unsweetened full-fat yogurt
• medium garlic cloves, peeled and finely grated
• One 2–inch piece fresh ginger, peeled and grated
• teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as
• plus 2 teaspoons ghee or neutral oil, such as grapeseed, divided
• large yellow or white onions , sliced thinly
• green cardamom pods, lightly cracked, divided
• cinnamon stick
• dried bay leaves
• teaspoon garam masala, store-bought or homemade
• teaspoon ground Kashmiri chili
• teaspoon ground mace
• teaspoon ground turmeric
• water or low-sodium stock
• basmati rice
• fresh lemon or lime juice
• bunch fresh cilantro leaves and tender stems, chopped
• bunch fresh mint leaves, chopped
• fresh green chile, such as a serrano or Thai bird, minced
• whole milk
• strands of saffron, divided
• teaspoons rosewater
• teaspoons pandan water