Pakistani Lamb Biryani

Ingredients

• 1 cup canola oil
• 3 large yellow onions, thinly sliced
• 2 tbsp. garam masala
• 1 tsp. crushed red chile flakes
• 1⁄2 tsp. turmeric
• 18 black peppercorns
• 9 pods green cardamom
• 3 pods black cardamom
• 2 sticks (2″) cinnamon
• 6 cloves garlic, minced
• 6 tomatoes, cored and minced
• 5 serrano chiles, stemmed and minced
• 1 (1 1/2″) piece ginger, peeled and minced
• 2 lb. trimmed lamb shoulder, cut into 2–3″ pieces
• Kosher salt, to taste
• 1⁄2 cup plain yogurt
• 3⁄4 cup roughly chopped mint leaves
• 1⁄4 cup roughly chopped cilantro
• 40 threads saffron, crushed (heaping 1/2 tsp.)
• 2 1⁄2 cups white basmati rice, soaked in cold water for 30 minutes, drained
• 1⁄2 tsp. cumin seeds
• 4 whole cloves
• 2 dried bay leaves
• Rose water or kewra essence (optional)
• Red/orange food color (optional)

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