lamb marinade:

1 1/2 serrano chilies, sliced
4 cloves garlic, sliced
2” ginger, sliced
1/2 large onion, quartered
1 tomato, quartered
1/2 cup plain yogurt
2 tsp. cilantro
1 1/2 tsp. coriander
1 1/2 tsp. cumin
1/4 tsp. turmeric
1 tsp. kosher salt
1 1/2 lb. lamb shoulder

  • process chilies, garlic, and ginger in food processor
  • add onion and tomato, and purée until smooth
  • add remaining ingredients, toss to coat lamb, cover, and chill at least 4 hours, preferably overnight

fried onions:

1/4 cup neutral oil
1/2 large onion, sliced
1/4 tsp. salt

  • heat oil over medium heat
  • salt onions and fry 25-30 minutes, stirring occasionally, until browned
  • remove and drain on paper towels

lamb:

1 stick cinnamon
6 peppercorns
3 cloves
1 cup water
1/4 tsp. cardamom
1 1/2 tsp. garam masala

  • add cinnamon, peppercorns, and cloves to the onion frying oil and fry until fragrant, about 1 minute
  • add lamb with marinade and water, and bring to a simmer
  • cook until the meat is tender and the sauce has thickened, about 2 hours
  • add cardamom and garam masala, taste and adjust seasoning

saffron milk:

3 tbsp. milk
1/4 tsp. saffron

  • heat milk until steaming
  • crumble saffron into the milk and set aside

assembly:

1 1/2 cups basmati rice
1 cup cilantro leaves
1 cup water

  • in rice cooker bowl, make three layers consisting of the meat mixture, cilantro leaves, rice, fried onions, and saffron milk
  • pour water over the rice carefully to avoid disturbing the layers
  • cook as normal then rest for 10 minutes after the rice cooker has finished
  • when serving, dig all the way to the bottom to get all layers

source: https://cooking.nytimes.com/recipes/1020915-lamb-biryani