Adda: The Queens Canteen Serving Unapologetic Indian Soul

The Unapologetic Heart of India: Adda and The Biryani

Getting out of Manhattan is always a good idea when you’re traveling in New York. That’s where you find the real stuff. My hunt for something real led me to Long Island City, a neighborhood that feels like a whole different world from the canyons of Midtown. And that’s where I found Adda.

It doesn’t look like much from the outside. It’s a simple, unassuming corner spot. But the smell that hits you when you walk in is anything but simple. It’s an explosion of spices, a sign that something serious is happening in the kitchen.

The inside isn’t fancy. It feels more like a bustling neighborhood canteen than a slick city restaurant. The walls are covered with Indian newspaper clippings, and the place is packed with people talking loudly, eating with their hands, and just having a great time. It felt so alive and genuine.

I learned that the name Adda is a word that means a place for friends to gather, to hang out and chat. And that is the perfect name for this place. The whole idea behind it, I was told, was to create a spot that served real, unapologetic Indian food. The kind of food you’d find in homes and on the streets in India, not the toned down, creamy stuff you find at a lot of restaurants.

It was started by a chef who was tired of Indian food being stereotyped and wanted to show people its true power and diversity. You can just feel that mission. It’s a place with a ton of heart and a little bit of a punk rock attitude.

The menu was a journey through regional Indian dishes that you don’t see very often. But my server told me that if I wanted to try the heart and soul of the place, I had to get the Goat Biryani.

When it arrived, it came in a clay pot sealed with dough, a little present waiting to be opened. The server cracked the seal, and the steam that came out was just intoxicating. It was this incredible perfume of cardamom, saffron, and something deeply savory.

Underneath was a mountain of the most beautiful, long grain basmati rice, all studded with huge, tender pieces of goat. I took my first bite, and it was a revelation. The rice was so fluffy, with each grain separate and fragrant. And the goat was so incredibly tender it just fell apart.

The flavor was so deep and complex. It wasn’t just spicy. It was a symphony of a dozen different spices all working together. You could taste the care and the time that went into it. It was a dish with a soul.

Adda is a special place. It’s not just serving food. It’s serving a point of view. It’s a loud, proud, and unbelievably delicious celebration of real Indian cooking. It’s a place that doesn’t compromise, and it’s a taste of New York you will never, ever forget.

The All Day Biryani Project

A dish like that Goat Biryani doesn’t just fade from memory. The complexity of it, the aroma, it was a challenge I couldn’t resist. I knew it wouldn’t be a quick weeknight meal. This was going to be an all day Saturday project, a true labor of love.

My journey began with the goat. I found some beautiful bone-in goat pieces and knew they needed a serious marinade. I mixed them in a big bowl with yogurt, ginger garlic paste, and a whole collection of spices from my cupboard, garam masala, turmeric, red chili powder, coriander. I let that sit for hours, letting the meat soak in all that flavor.

Later, I got the goat cooking in a heavy pot with some browned onions, letting it simmer away for what felt like forever, until the meat was ridiculously tender and the gravy was thick and rich.

While the goat was doing its thing, I turned to the rice. I washed some good, long grain basmati rice until the water ran clear. I parboiled it in water that was perfumed with whole spices like cardamom pods and cloves. I wanted the rice to have its own beautiful fragrance. I also bloomed a pinch of saffron in some warm milk, creating this gorgeous, golden liquid.

Now for the art project part, the layering. In the bottom of a heavy pot, I put down a layer of the fragrant, partially cooked rice. Then I spooned over a layer of the rich, tender goat curry. On top of that, I scattered a handful of crispy fried onions, fresh mint, and cilantro. I repeated the process, rice, goat, herbs, until the pot was full. The final layer of rice got a drizzle of that beautiful saffron milk.

The last step was the most exciting. I remembered that dough seal from the restaurant. I made a simple flour and water dough and used it to seal the lid of the pot completely shut. I put it on the lowest possible heat and just let it steam in its own glorious aromas for about half an hour.

The moment of truth was breaking that dough seal. The cloud of steam that erupted filled my whole kitchen with the most incredible smell, a perfume of spices and saffron and savory meat. It was intoxicating. I fluffed the rice, and it was perfect, with beautiful white and yellow grains. I took a bite, and it was a taste of victory. Adda was a taste of that loud, unapologetic, wonderful corner of Queens.

Chef’s Notes: Classic Lamb Biryani

• Marinate lamb generously and patiently – At least 4 hours (ideally overnight) ensures tender meat and deep flavor infusion.

• Use aged basmati rice for fluffy grains – Soaking before cooking helps achieve separate, aromatic layers essential to biryani.

• Fry onions until golden for sweetness – Caramelized onions add depth and balance to the spice-heavy base.

• Layer rice and lamb carefully – Avoid pressing down; gentle layering preserves texture and creates distinct strata.

• Seal pot tightly for dum cooking – Wrapping lid edges traps steam, allowing rice to finish cooking in aromatic vapors.

• Saffron milk enriches aroma and color – A drizzle over the top adds golden hue and luxurious fragrance.

• Balance spice with fresh herbs – Mint and coriander lighten richness and add freshness to each bite.

• Rest biryani before serving – A 15-minute rest lets flavors meld and rice settle for perfect fluffiness.

• Pair with cooling sides – Raita, salad, or lemon wedges balance heat and richness beautifully.

• Enhance with nuts or raisins – Fried cashews or golden raisins add festive texture and sweetness.

Classic Lamb Biryani

0.0 from 0 votes

Dive into the aromatic world of Classic Lamb Biryani, a timeless dish famed for its layers of tender slow-cooked lamb and perfectly spiced basmati rice. This recipe captures the rich heritage of Hyderabadi cuisine with a balance of bold spices and fresh herbs that will delight your senses. Perfect for family dinners or special occasions, this biryani promises a flavorful journey in every bite. Whether you’re a seasoned chef or eager home cook, master this stunning entree using simple, affordable ingredients!

Course: Main CourseCuisine: IndianDifficulty: Easy

Pin

Print

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

480

kcal

Resting Time

15

minutes

Total time

1

hour 

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the marination

• 1 pound boneless lamb cut into chunks ideal for slow cooking

• 1 tablespoon fresh ginger and garlic paste providing a fragrant base

• 1 cup plain Greek yogurt use whole milk for creamier texture

• 1 teaspoon ground red chili adjust to heat preference

• 1 teaspoon garam masala powder aromatic ground spice blend

• 1 tablespoon freshly squeezed lemon juice for subtle tang

• ¼ teaspoon turmeric for color and earthy warmth

• 1 tablespoon raw papaya paste optional, natural tenderizer

• Rice preparation

• 2 cups aged basmati rice rinsed and soaked for 30 minutes

• 7 cups water to boil rice perfectly

• 1 large bay leaf or Indian tej patta for subtle fragrance

• ½ teaspoon shahi jeera black cumin seeds for an earthy aroma

• 3 whole green cardamom pods

• 3 cloves optional for warm spice notes

• 1 small cinnamon stick

• Spices for cooking lamb

• 3 tablespoons oil or ghee to deepen flavor

• 1 large bay leaf

• ¾ teaspoon black cumin shahi jeera

• 4 green cardamoms

• 1 star anise pod for a sweet licorice hint

• 2 inch cinnamon stick

• 8 whole cloves

• Additional flavor layers and garnishes

• 1 large onion thinly sliced (or ½ cup homemade fried onions)

• 3 to 4 fresh green chilies slit lengthwise

• ¼ cup chopped fresh coriander leaves

• ¼ cup mint leaves fresh and tender

• ½ cup plain yogurt room temperature to balance spices

• Pinch of saffron strands soaked in 2 tablespoons warm milk

• 1 tablespoon ghee for final garnish

• Alternative Ingredients

• Lamb: Substitute with goat meat or boneless beef for similar flavor and texture.

• Yogurt: Use coconut cream or dairy-free yogurt for dairy-free version.

• Raw papaya paste: Use papain enzyme powder as a tenderizer alternative.

• Basmati rice: Substitute with jasmine rice but reduce water slightly.

• Ghee / oil: Use olive oil or avocado oil instead for different fat profile.

• Saffron: Substitute with turmeric for color only flavor will alter.

• Lemon juice: Use white vinegar as acidic replacement.

Directions

• Marination Prep – Combine and rest: In a mixing bowl, thoroughly blend lamb chunks with ginger garlic paste, yogurt, ground chili, garam masala, turmeric, lemon juice, oil, salt, and optionally raw papaya paste. Marinate covered in the refrigerator for at least 4 hours to deeply tenderize and infuse flavors (best overnight). Meanwhile, rinse basmati rice under cold water and soak for 30 minutes for fluffy grains. (Approx. 5 minutes prep)
• Onion spice base – Fry onions warm spices: Heat oil or ghee in a heavy-bottomed skillet over medium heat. Add sliced onions and green chilies, sauté gently until golden brown and aromatic without burning, about 8-10 minutes, stirring frequently for caramelization. Remove half the onions as garnish. Into the skillet, toss in whole cooking spices (bay leaf, cumin, cinnamon, cardamoms, cloves, star anise). This releases essential oils creating a rich base for lamb. (Approx. 10 minutes)
• Slow cook lamb – Meld flavors: Lower heat to medium-low; add marinated lamb along with half the fresh coriander and mint leaves. Stir to coat in spices evenly and cover partially. Cook covered gently until meat is tender, around 45-50 minutes, stirring occasionally to prevent sticking or burning. Alternatively, use a pressure cooker for 2-3 whistles which reduces time but retains juiciness. The goal is a thick, flavorful gravy beneath tender lamb. (Approx. 50 minutes)
• Rice preparation – Par-cook grains: Bring ample water to a rolling boil in a large pot, add bay leaf, shahi jeera, cardamom, cinnamon, cloves, and salt. Add soaked and drained rice, cooking for 6-8 minutes until grains are 90% tender but still aldente, allowing layering without mushiness. Drain rice thoroughly in a colander to prevent extra moisture. Soak saffron strands in warm milk, setting aside to develop color and aroma. (Approx. 15 minutes)
• Assembly final cook (Dum) – Layer and steam: Mix remaining yogurt, fresh herbs, and reserved fried onions into lamb curry, adjusting salt and spices to taste. Evenly layer the partially cooked rice over the mutton, gently spreading but not pressing down. Sprinkle fresh coriander, mint, reserved fried onions, then drizzle saffron-infused milk and ghee over the top for rich aroma. Seal the pot with a tight fitting lid, wrapping edges with a damp cloth or foil to trap steam. Place the pot on a preheated heavy pan or tawa over low heat, simmer gently for 15 minutes (dum cooking), letting flavors marry and rice finish steaming. Remove from heat and allow to rest for 15 minutes before serving for perfect texture. (Approx. 30 minutes)
• Serving tips – Complement with sides: Fluff biryani carefully before plating. Serve with traditional cucumber raita, lemon wedges, and salad for refreshing contrast. Optionally pair with papadums or pickles for added zest.

Equipment

• Chef’s Knife
• Cutting Board
• heavy bottom pot
• pressure cooker
• colander
• Mixing Bowls
• measuring cups and spoons
• silicone spatula set
• frying pan

Notes

To ensure tender and flavorful lamb, do not rush the marination or slow-cooking process. Patience unlocks richness here. Use aged basmati rice for the signature fluffy, separate grains essential to biryani. If you prefer spicier biryani, increase green chilies or chili powder cautiously. Serve this alongside refreshing cucumber raita or a lightly spiced salad to balance heat and richness. For a richer version, incorporate fried nuts or raisins in the final layer. Leftovers reheat beautifully, making this dish ideal for meal prepping. Avoid cast iron pots as they may impart metallic flavors; heavy-bottom cookware or pressure cookers work best.

Nutrition Facts

• Serving Size: 1g
• Calories: 480kcal
• Fat: 13g
• Saturated Fat: 5g
• Trans Fat: 0g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 520mg
• Potassium: 750mg
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 6g
• Protein: 30g
• Vitamin A: 650IU
• Vitamin C: 10mg
• Calcium: 140mg
• Iron: 4mg

FAQs: Classic Lamb Biryani

More Recipes

• 

  Lamb Chickpea Patties

  Cooks in 75 minutesDifficulty: Easy

  Get ready to ignite your taste buds with these sensational Lamb Chickpea Patties! Bursting with warm garam masala, tender ground lamb, and creamy chickpeas, they’re pan-fried to a golden crisp. Whether you’re hosting friends or craving a protein-packed weeknight dinner, these patties deliver Big Flavor in every bite. Let’s get cooking!

  Cuisine: Indian, Pakistani